Gumbo with smoked sausage, ham and chicken – a detailed recipe cooking. 
The photodishes: Yunhi Kim Time: 3 hours. Difficulty: Easy Servings: 12-14 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr smoked sausage, chopped
- 250 gr ham or sausage anduette diced
- 600 gr skinless chicken thighs and bones cut into pieces
- 2/3 Art. vegetable oil
- 3/4 Art. wheat flour
- 1/4 Art. whole wheat flour
- 1/4 Art. finely chopped onions, plus 2 tbsp. large chopped
- 1 tbsp. unsalted chicken stock
- 1 tbsp. chopped celery
- 1/2 tbsp. chopped green bell pepper
- 2 tsp cayenne pepper
- 1 tsp garlic powder
- 3 – 4 feathers of green onion, chopped
- Cooked White Rice for Serving
Recipes with similar ingredients: chicken thighs, anduy sausage, sweet pepper, celery, ground cayenne pepper, garlic powder
Recipe preparation:
- Cook Roux (Roux – a heat-treated mixture flour and fat): heat the vegetable oil in a cast iron skillet on medium heat for about 5 min. Add flour, constantly stirring, fry until the mixture turns dark brown, about 10 min. Remove from heat and let stand for 10 minutes, then add finely chopped onions.
- In a large saucepan, bring the broth and 20 tbsp to a boil. water. Add coarsely chopped onions, celery and bell pepper; cook over medium heat for 15 minutes. Add flour mixture ru 3 in parts; cook, stirring occasionally, until thickened, 30 minutes. Add cayenne pepper, garlic powder, 2.5 tbsp. l salt and 1/2 tsp black pepper. Add smoked sausage and ham. Reduce heat to a minimum; simmer 1 hour
- Bring the mixture to a boil. Add chicken thighs and cook 30 min Remove from heat. Remove grease from the surface, then mix with green onions. Serve gumbo on a pad of rice.
