#gumbo#chicken thigh#andouille sausage#cayenne pepper#bird and bulle seasoning
A rich and hearty gumbo featuring tender chicken thighs and smoky andouille sausage simmered with a flavorful blend of vegetables, herbs, and spices, served over fluffy white rice.
Ingredients extracted via AI
bell pepper1 LG onion2 stonka celery5 strúčik garlicandouille sausageboneless chicken thighavocado oilgarlic and herb seasoningvegetable oilall-purpose flourwaterchicken brothbird and bull seasoning pastechicken basecayenne pepperdried herbsgarlic powderbay leaf2 list gumbo filé powdergreen onionwhite ricebiela ryža
Procedure generated via AI
Finely chop two bell peppers, one large onion, two celery stalks, and 5 to 6 garlic cloves until almost paste-like using a blender or finely mince with a knife.
Slice the andouille sausage lengthwise, then cut into pieces about half an inch long.
Season the boneless, skinless chicken thighs with avocado oil and garlic and herb seasoning, or your preferred seasoning.
Heat vegetable oil in a pot and gradually whisk in all-purpose flour to make a roux. Stir continuously with a whisk or wooden spoon for about 25-30 minutes, until the mixture turns a caramel brown color.
Add the chopped onion, bell pepper, and celery to the roux and cook briefly until the vegetables soften.
Stir in the minced garlic and cook for a few seconds until fragrant.
Pour in equal parts water and chicken broth and whisk well to eliminate any lumps.
Add two heaping tablespoons of Bird and Bull seasoning paste, chicken base, cayenne pepper (such as Slappy Mama), dried herbs, garlic powder, two bay leaves, and a pinch of gumbo filé powder. Stir to combine.
Cover the pot and simmer for about an hour.
In a skillet with a little oil, brown the sausage until dark and caramelized, then remove from the pan.