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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 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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