Gumbo 🫑🥕🐓

Chicken and Sausage Gumbo

Ingredients

2 yellow bell peppers (capsicum), diced
3 sticks celery, diced
1 white onion, diced
6 cloves garlic, minced
small bunch of thyme
500g (1 lb) smoked sausage, sliced
6 chicken thighs, sliced
100g (3.5 oz) pork lard
80g (2.8 oz) plain flour (all-purpose flour)
1 tbsp garlic powder
1 tbsp smoked paprika
1/2 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp onion powder
2 bay leaves
1/2 tbsp ground white pepper
6 1/3 cups (1.5L) beef or chicken stock
salt to taste
hot sauce, to taste
2 spring onions, sliced thin
rice to serve

Method

1. Add the pork lard to a large pot or saucepan over medium-high heat. Once it's melted, add the flour. Continue to whisk and cook the flour over high heat until it reaches a dark golden colour. This should take about 15-20 minutes. Do it slowly to avoid burning.
2. Add the bell peppers, celery, and onion to the roux and season with salt and pepper. Sauté, mixing through the roux for 4-5 minutes, then add the garlic and stir through.
3. After 2 more minutes of cooking, add the sliced chicken along with all the seasonings (garlic powder, smoked paprika, cayenne, oregano, onion powder, bay leaves, thyme tied with butcher's string, and white pepper). Mix well before adding the cold stock, stirring until there are no lumps left in the roux.
4. Add the sliced sausage and stir through well. Simmer the whole pot for 30-45 minutes.
5. Once finished simmering, check for seasoning. Add more salt if needed, and as much hot sauce as desired.
6. Serve in a shallow bowl, piled high, with steamed white rice on top and sliced spring onions.

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