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Chicken and Sausage Gumbo! (Perfect Roux Every Time!)
Take 1 cup of all purpose flour and put it in a oven safe pan and smooth it out to about 3/4 inch thick. Bake it in the oven at 425 degrees for 45 to 55 minutes long. Once you get the color you like remove it from the oven and take the dry Roux and put it in a medium bowl to cool. (Do not leave it in the hot pan)
In a dutch oven heat up 1 tbsp. Vegetable oil and on medium heat soften 1 whole sweet onion diced, 2 stalks of celery diced, and 1 green bell pepper diced. (cook about 5 minutes)
Then add 1 tbsp. garlic, 1 tsp. sweet paprika,
1 tbsp. thyme, 1/2 tsp. salt, 1/2 tsp. pepper,
1/8 tsp. cayenne pepper, 1/2 tsp. Cajun seasoning,
Mix on medium heat for 1 minute then add
2 cups of chicken broth. Bring to a simmer then
add 1 tbsp. parsley, and 2 bay leaves, few green onions.
Then put in 6 skinless, boneless, chicken thighs that
have been cut in half and seared brown in a pan with
salt, pepper, onion powder, and garlic powder.
Once the chicken is in there... Simmer the gumbo covered for 15 minutes then remove the chicken to cool enough to shred or cube.
Also take out the bay leaves at this point.
At this point make the roux.
Take the dark browned flour and whisk in 2 cups of chicken broth, mix very well then slowly add the roux to the gumbo.
Put in 2 cups of sliced Andouille Sausage and simmer for 5 minutes. Then add the chicken and simmer for 5 more minutes.
Add a pinch of salt and 1 tsp. of white vinegar.
Serve with white rice and potato salad.