This is a variation of the Chicken Etoufe recipe but it uses boneless chicken along with sausages and vegetables. Cajun-Creole seasoning provides the main flavour.
Recipe posted by hobbycook
CHICKEN AND SAUSAGE GUMBO
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Ingredients
- 2.2 lb chicken (boneless from thighs and legs cut into small pieces)
- 9 oz sausages (spicy cut into ¼inch pieces)
- 1 splash of oil (enough to fry chicken)
- 1 cup chopped scallions
- 1 cup finely chopped green bell peppers
- ¾ cup chopped finely celery
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- 2 tablespoons Cajun-Creole seasoning
- 2 cups chicken broth
Method
- Rub generous amount of the Cajun-Creole seasoning on the chicken pieces and let stand outside for at least 30 minutes.
- In a large frying pan, heat oil until very hot.
- Fry the chicken pieces in batches, until the crust is brown and the meat is cooked. Drain on kitchen towels.
- Pour out all but 2 tablespoons of the oil. Lower heat and fry the vegetables and sausages in the frying pan with the garlic and paprika.
- Add 1 teaspoon Cajun-Creole seasoning if preferred.
- Return the fried chicken pieces to the pan and stir to mix with the vegetables and sausages.
- Add the chicken broth and simmer until gravy is thick and reduced.
- Serve with rice or dinner rolls.
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