Chicken and Sausage Gumbo for my boo 💕Recipe⬇️
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 – 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 tsp chicken boullion
1 tsp Chef Bae all purpose seasoning
1 tsp Chef Bae Smoked paprika
Salt and freshly ground black pepper to taste
1 pound chicken thighs, cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2” pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about 45 mins to 1 hour.
Add the chopped scallion tops and parsley to garnish.
💫💫💫💫💫💫💫💫💫
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#Gumbo #chefbae #chickenandsausagegumbo
9 Comments
I’m from Louisiana and this got me 🤤! Looks yummy !
Chicken and Sausage Gumbo for my boo 💕Recipe⬇️
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 – 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 tsp chicken boullion
1 tsp Chef Bae all purpose seasoning
1 tsp Chef Bae Smoked paprika
Salt and freshly ground black pepper to taste
1 pound chicken thighs, cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2” pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about 45 mins to 1 hour.
Add the chopped scallion tops and parsley to garnish.
💫💫💫💫💫💫💫💫💫
Free Shipping* on all orders over $40! 🛒
Stock up on your favorite flavors and elevate your dishes without any extra shipping cost. Offer available until Monday, so don’t miss out!
Shop now! 💻 🎉 http://www.CuttinUpWithBae.com
#Gumbo #chefbae #chickenandsausagegumbo
Looks so good Chef Bae….i will be trying this next week. Congrats on ur bundle of joy. Yall make a beautiful family!
Also, what kind of gumbo seasoning?
Hi Bae Bae ❤
Im from Louisiana too and I loved❤ everything about it except the oil when making the roux… I do a dry roux cuz I don't like grease😊
😋😋😋
Thank you, Chef Bae. This looks very delicious, especially considering I dont like seafood. I will be making this soon.
I love this I'm gonna make it ❤
Yum