Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken and sausage gumbo - quick and easy. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
This is a Southern Living recipe. A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux.
Chicken and sausage Gumbo - quick and easy is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Chicken and sausage Gumbo - quick and easy is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken and sausage gumbo - quick and easy using 7 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Chicken and sausage Gumbo - quick and easy:
- Prepare 1 packages chicken wings
- Prepare 3 large Sausage
- Take 1 onion, chopped
- Take 5 dash Creole seasoning
- Get 5 dash Hot pepper flakes
- Take 1 box Gumbo mix
- Prepare 1 box of rice
I only used half the roux because I like my gumbo thicker. Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken.
Instructions to make Chicken and sausage Gumbo - quick and easy:
- First seasoning chicken
- Then cut up the 3 large sausage
- Then in a 9x10 pan place the chicken on one side and then the cut up sausage on the other side
- Cover with aluminum foil
- Then place the pan into the oven on 350°F
- Cooked chicken and sausage for about 25 minutes
- Meanwhile get you a big pot and pour in 6 cup of water
- Add in gumbo mix onions and bell pepper
- Let the mixture cook down for about 15 minutes
- Is in a chicken and sausage to the mixture
- Once again that the gravy cook down until you feel that is thick enough
- Meanwhile get a medium saucepan
- Put about a cup of rice into the saucepan
- Then wash off or rice with water
- Then put water into the saucepan and take your index finger to measure how much water is in the rice. Water should not go past the first mark on your index finger. That's how I learn to cook rice. Its works every time
- Add salt (optional)
- Then put it on medium heat and let it cook
- You have to watch it
Proud Louisiana State University grads Clay Boulware and Adam Lathan couldn't find any good gumbo in New York, so they decided to take things into their own hands by opening up an authentic Cajun. This iconic dish represents everything we love about Louisiana cooking. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right. Remove and shred meat, and discard bones and skin; stir meat back into gumbo.
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