Gumbo Chicken and Smoked Sausage Creole. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Of all the gumbos, chicken and smoked sausage gumbo defines rural Cajun food culture. Served with a side of hot cooked rice and potato salad if desired.

Season with salt, pepper, and Creole seasoning; blend thoroughly. Drain on paper towels, reserving drippings in Dutch oven. Taste gumbo and season lightly with salt. You can have Gumbo Chicken and Smoked Sausage Creole using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Gumbo Chicken and Smoked Sausage Creole

Prepare 1/3 cup of oil for frying.
It's 1/3 cup of all purpose flour.
It's 2 each of onion chopped.
You need 2 each of Bell Pepper chopped.
Prepare 4 clove of minced garlic.
Prepare 3 each of large boneless skinless chicken breast cut into small chunks.
Prepare 1 lb of smoked sausaged sliced.
It's 2 can of (14.5 oz) diced tomatoes with chilis (not drained).
It's 1/2 lb of ham cubed.
You need 8 oz of fresh sliced mushrooms.
You need 3 tbsp of dried parsley.
Prepare 1 1/4 tbsp of Worcestershire Sauce.
It's 1 1/2 tsp of soy sauce.
You need 1 1/2 tsp of white sugar.
It's 3/4 tsp of salt.
Prepare 3/4 tsp of black pepper.
Prepare 5 dash of hot sauce.
It's 2 cup of chicken stock.
Prepare 1 cup of sherry.

After simmering, add chicken, chopped scallions, and parsley to gumbo. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot. In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Gumbo Chicken and Smoked Sausage Creole step by step

Heat oil in a large dutch oven over high heat. Stir in flour and cook. Stir constantly for 5 minutes or until the mixture turns a light shade of brown..
Reduce heat to low and stir in onion, bell pepper, and garlic. Cook 10-15 mins until tender stirring occasionally..
Add sherry and stir. Cook for 2 more minutes stirring occasionally..
Add chicken, smoked sausage, ham, tomatoes with green chilis, mushrooms, parsley, worcestershire sauce, soy sauce, sugar, salt, pepper, hot sauce, and chicken stock. Combine everything together cover. Raise heat to medium and simmer for 20 mins stirring occasionally..
If you find that the consistancy is too soupy sprinkle flour in a little at a time and stir to thicken..
Serve over rice with a side or cornbread and enjoy!.

Stir in chicken, andouille, ham hocks, bay leaves, thyme, Worcestershire, hot sauce, and Creole seasoning, and bring to a boil. Carefully remove chicken pieces and ham hocks from broth, and let cool enough to handle. Shred meat, discarding skin and bones. As a child, Laplace home cook and caterer Myra Edgar Brown watched her Creole mother and grandmother as they cooked over giant bubbling pots of gumbo, pork stew, and bisque. Gumbo is a signature dish in the South and a favorite in Louisiana!