A rich and flavorful Cajun gumbo featuring a dark roux, smoked sausage, tender chicken thighs, and aromatic vegetables, simmered to perfection and served over rice with potato salad on the side.
Ingredients extracted via AI
Ingredients
0.67 Šálka vegetable oil1 Šálka all-purpose flour1 ks onion1 ks green bell pepper2 stonka celerygarlic0.91 kg smoked sausage6 Šálka chicken brothgarlic powderonion powdercayenne pepperCajun seasoninghot sauce0.91 kg bone-in chicken thighs0.91 kg boneless chicken thighsgreen onionsricepotato salad
Procedure generated via AI
Heat a heavy-bottomed pot over low heat. Add 2/3 cup of vegetable oil and 1 cup of all-purpose flour.
Stir continuously and immediately for 45 minutes, until the mixture turns a dark chocolate brown color.
Add one chopped onion, chopped green bell pepper, and two stalks of chopped celery. Cook for 20 minutes, stirring occasionally.
Add minced garlic and cook for another minute.
Stir in 2 pounds of smoked sausage and 6 cups of chicken broth. Season with garlic powder, onion powder, cayenne pepper, Cajun seasoning, and a splash of hot sauce to taste.
Add 2 pounds of bone-in chicken thighs and 2 pounds of boneless chicken thighs, which have been seasoned with hot sauce and Cajun seasoning.
Add sliced green onions, bring the mixture to a boil, then cover and simmer for 2 hours.
About halfway through cooking, remove the bone-in chicken thighs, shred the meat off the bones, and return the shredded chicken to the gumbo.
Serve the gumbo hot over cooked rice, with potato salad served on the side.