Smoky Chicken and Sausage Gumbo
Servings 4
Prep time
30 minsCook time
1 H & 15 MTotal time
1 H & 45 MThis is a New Orleans classic into which you can throw pretty much anything that has flavour and a bit of fat.
Ingredients
Method
- In a large frying pan, heat oil over medium heat. Add onion, garlic, celery and capsicum and cook, stirring regularly, until onion is soft and translucent (about 10 minutes). Set aside.
- Dust chicken pieces with a light sprinkling of combined cayenne pepper and smoked paprika. In a large saucepan, heat duck fat (or oil) until hot. Sear chicken in batches until browned then remove from pan and set aside.
- Add flour to saucepan and stir well, scraping up any caramelised juices. Continue to cook for about 5 minutes over a medium heat, stirring well, until a dark-blond colour.
- Remove pan from heat and stir in stock concentrate, hot water and Tabasco. Return to heat and continue cooking, stirring, until sauce thickens. Add chicken and onion mix to saucepan and simmer uncovered for about 40 minutes or until chicken is cooked.
- Stir in sausage and simmer gently until warmed through. Serve with steamed rice.
Simon says ...
This dish tastes even better the next day, or even two days later.
Tabasco Smoked Chipotle Pepper sauce, made with smoked chillies, is available online at Gault’s Deli and in specialty food stores.
