Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, gumbo chicken, for 2. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Hi, this is my Chicken, Shrimp & Sausage Gumbo. It is a POV style vid. If you enjoy the video please click LIKE and SUBSCRIBE!
Gumbo chicken, for 2 is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Gumbo chicken, for 2 is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook gumbo chicken, for 2 using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Gumbo chicken, for 2:
- Take 1 crusty baguette
- Make ready 4 chicken thighs, skinless and boneless
- Make ready 2 slices bacon, smoked
- Prepare 2 sticks celery
- Make ready 1 onion
- Take 1 clove garlic
- Get 1 tbsp plain flour
- Make ready 1 tsp dried thyme
- Make ready 1/2 tsp ground cayenne pepper
- Take 1 package green beans
- Prepare 1 package kabanos sausages
- Get 1 can chopped tomatoes
- Prepare 300 ml stock, chicken or veg
If you have tried gumbo's and found them to hot or too spicy you now have a recipe that will change your mind about authentic Cajun flavors. You can add heat a little more heat afterwards with a bit more of the Lousinia Hot sauce. A delicious chicken gumbo with a tomato base. Serve over hot cooked rice and sprinkle with filé powder, if desired.
Instructions to make Gumbo chicken, for 2:
- Chop the bacon and chicken thighs into chunks, and dry over a medium heat until browned.
- Chop the onion, celery sticks and garlic and add to the pan. Cook until softened.
- Sprinkle over the flour, and cook, stirring for 1 minute.
- Tip in the chopped tomatoes and stock, and add 1 tsp dried thyme and 1/2 tsp ground cayenne pepper and simmer, uncovered for about 20 mins.
- Chop the green beans and the kabanos sausage, and add to the pan. Simmer for another 10 mins.
- Serve with crusty bread.
A roux cooked to a deep reddish-brown is what gives gumbo its distinctive flavor. This version uses andouille sausage, cubes of beef, crab and shrimp in a highly seasoned stew. Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot. Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. This is a beloved recipe shared with me by a native New Orleanian.
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