While the cool evenings linger and still call for a comfort dinner here and there; try this Cajun meal for size. A winner for the whole family, this one!
6 smoked pork sausages sliced crosswise into 1 cm pieces
2 chicken thighs
1 onion, finely diced
½ bunch celery, finely diced
2 red capsicums, finely diced
¼ cup neutral oil plus 2 tablespoons additional
½ cup of flour
½ cup of chopped parlsey
½ cup of sliced spring onion
1 litre of chicken stock
1 teaspoon salt
2 bay leaves
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
1 tablespoon finely chopped oregano
1 tablespoon finely chopped thyme
1 teaspoon black pepper
- In a Dutch oven or heavy based pot, heat the oil on high heat. Brown the sausages and then remove and set aside.
- Diced chicken thigh and toss in cayenne pepper before browning in the same pot. Remove from the pot and set aside with the sausage.
- Add the remaining oil and flour to the pot and stir over medium heat for about 20 minutes to form a dark roux (the base for the stew). It will be very dark brown.
- Add the diced vegetables to the roux and cook for 5 minutes before adding the sausage and bay leaves and cook for a few minutes.
- Add the chicken stock and stir to combine. Bring to a boil and then reduce the heat and allow to simmer uncovered for about 1 hour. Check on the gumbo regularly and give it a stir to prevent ingredients catching on the bottom.
- Add the chicken and simmer for another 1 hour.
- Remove the bay leaves and add the remaining herbs and spices.
- Serve over long grain white rice.