Boo's Chicken & Sausage Gumbo

Name: Boo's Chicken & Sausage Gumbo
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Chicken breasts (on the bone, with skin; à approx. 450 g); 7-10 Tbsp salt, pepper, sweet paprika, chili powder; 1 TEASPOON dried thyme and oregano; 7-10 Tbsp Oil; 250 g Andouille sausage (alternatively Kabanossi); 7-10 Tbsp For the Roux :; 3 stalks of celery; 1 Onion; 4 Garlic cloves; 1 green pepper; 3 TABLESPOONS Olive oil; 3 tablespoons (45 g) Flour; 2 Bay leaves; 2-4 Tbsp Worcester sauce; 1-2 TEASPOONS Tabasco; 2 Spring onions; 1⁄2 Federation flat leaf parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Chicken breasts (on the bone, with skin; à approx. 450 g)
7-10 Tbsp salt, pepper, sweet paprika, chili powder
1 TEASPOON dried thyme and oregano
7-10 Tbsp Oil
250 g Andouille sausage (alternatively Kabanossi)
7-10 Tbsp For the Roux :
3 stalks of celery
1 Onion
4 Garlic cloves
1 green pepper
3 TABLESPOONS Olive oil
3 tablespoons (45 g) Flour
2 Bay leaves
2-4 Tbsp Worcester sauce
1-2 TEASPOONS Tabasco
2 Spring onions
1⁄2 Federation flat leaf parsley

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Rinse chicken and pat dry. For seasoning mix 1⁄2 TL salt, 1⁄2 TL pepper, 2 TL paprika powder, 1 TL chili powder, thyme and oregano.
2
Rub the chicken vigorously with it. Coat a baking tray with oil. Place the chicken on top and roast in a hot oven for about 40 minutes. Cut the sausage into slices and after about 15 minutes frying time, spread them around the chicken.
3
For the Roux celery, clean, wash and cut into thin slices. Peel and chop onion and garlic. Clean, wash and chop the peppers.
4
Heat the oil and flour in a pot while stirring constantly until the roux turns golden brown. Add the onion and fry lightly. Add the rest of the vegetables and bay leaf and sweat for about 5 minutes.
5
Add approx. 1 l water while stirring, bring to the boil and simmer at low heat for approx. 15 minutes. Season with Worcester sauce and 1 tsp Tabasco.
6
Place the chicken and sausages in the roux and simmer for about 1 hour. Then let it cool down for at least 1 hour, so that everything tastes more intense.
7
Clean, wash and cut the spring onions into rings. Wash parsley, shake dry and chop the leaves. Take the chicken out, remove the skin and remove the meat from the bones. Cut the meat roughly and put it back into the gumbo.
8
Heat the gumbo again. Season to taste with salt and Tabasco. Sprinkle with spring onion and parsley. Serve with creamy potato salad (see recipe below) or baguette.