Easiest Way to Make Perfect Gumbo Chicken and Smoked Sausage Creole

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. The ultimate Creole chicken and sausage gumbo recipe made with a rich and creamy dark roux, bell peppers and other vegetables, seared chicken, smoked andouille, tomato, and plenty of Creole seasoning. When you're done with a bowl, you'll beg for more.

Sprinkle lemon juice and zest over whole chicken. Stick garlic and juiced lemon in cavity. Marinate overnight if you have time. 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

1. Prepare of oil for frying.
2. It's of all purpose flour.
3. Prepare of onion chopped.
4. It's of Bell Pepper chopped.
5. Prepare of minced garlic.
6. It's of large boneless skinless chicken breast cut into small chunks.
7. You need of smoked sausaged sliced.
8. It's of (14.5 oz) diced tomatoes with chilis (not drained).
9. You need of ham cubed.
10. It's of fresh sliced mushrooms.
11. You need of dried parsley.
12. It's of Worcestershire Sauce.
13. It's of soy sauce.
14. It's of white sugar.
15. You need of salt.
16. You need of black pepper.
17. It's of hot sauce.
18. It's of chicken stock.
19. It's of sherry.

To Prepare the Gumbo: Andouille sausage is traditionally used in Gumbo. I gave up the pig ages ago. So, I opt for chicken and green onions sausage. Just make sure that you brown them well before adding them.

Gumbo Chicken and Smoked Sausage Creole instructions

1. 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..
2. Reduce heat to low and stir in onion, bell pepper, and garlic. Cook 10-15 mins until tender stirring occasionally..
3. Add sherry and stir. Cook for 2 more minutes stirring occasionally..
4. 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..
5. If you find that the consistancy is too soupy sprinkle flour in a little at a time and stir to thicken..
6. Serve over rice with a side or cornbread and enjoy!.

This will remove a ton of grease. I use boneless, skinless chicken thighs as well. Add the garlic and parsley, and sauté until combined. Add the sausage and sauté just until it begins to brown. Add the chicken back to the pot.