Gumbo with chicken and sausage - Detailed recipes with photos.

Gumbo with chicken and sausage – a detailed recipe cooking. Time: 1 hour. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
- 1.1 Gumbo
- 1.2 Rice
2 Recipe preparation:

Ingredients for the recipe:

Gumbo

12 chicken thighs
2 – 3 tbsp. l vegetable oil
350 gr smoked pork sausage andui sliced 2.5 cm. pieces
1/2 tbsp. premium wheat flour, plus more for sprinkles
Salt and ground black pepper
2 medium onions, chopped
2 red or green sweet peppers, peeled and chopped straws
2 stalks of celery, chopped
300 gr fresh or frozen okra (okra), chopped pieces about 1.5 cm thick.
10 garlic cloves, coarsely chopped
3 sprigs of fresh thyme or 1 tsp. dried
2 bay leaves
1 tsp crushed red pepper
From 6 to 8 tbsp. lightly salted chicken stock
1 can (450 gr.) Canned whole peeled tomatoes in own juice
2 tbsp. l cider vinegar
3 feathers of green onion, finely chopped
Ground parsley leaves, for decoration

Rice

2 tbsp. long grain rice
3 tbsp. water or chicken stock
1 tsp coarse salt
Freshly ground black pepper

Recipes with similar ingredients: chicken thighs, anduy sausage, rice long-grain, okra, okra, sweet pepper, celery, red pepper cereal, bay leaf, thyme, parsley

Recipe preparation:

Heat a large cast-iron pot over moderate heat and add vegetable oil. Add the sausage and toast, stirring occasionally, until brown, and while most fat will not leak. Using a slotted spoon, put the sausage on a plate.
While the sausage is fried, pour a large amount of flour into small baking dish and season with salt and pepper. Roll chicken thighs in flour and add to pan, sauté until brown colors on both sides. Put on a plate with sausage.
Add 1/2 tbsp. flour into the pan and passer, constantly stirring until light golden. Add onion, pepper and celery and fry, stirring, for about 2 minutes. Stir in the okra and garlic and cook, stirring, about 2 minutes.
Peel the leaves from the thyme sprigs in a saucepan and mix with bay leaves, crushed red pepper and 6 tbsp. broth. Crush the tomatoes with your hands and add to the pan. Return the chicken and sausage in a pan, bring to a boil, reduce heat and simmer, without lid, 25 to 30 minutes until the chicken is cooked. Dilute gumbo with a little broth if the dish is too thick. Add vinegar, chives and parsley, try and adjust the taste. Serve with rice. Cook Rice: Pour rice into a medium saucepan. Add water or broth, so that she covers the rice with two fingers, salt and pepper. Flatten the rice, cover and simmer until tender. until all the liquid is absorbed and the rice becomes soft, from about 15 to 20 minutes.