Spicy Chicken & Sausage Gumbo

• Meat

  • 200 g Chicken thighs, boneless skinless
  • 6 Sausages

• Produce

  • 2 Bay leaves
  • 1 Carrot
  • 2 sticks Celery
  • 3 Garlic cloves
  • 1 Onion
  • 1 Handful Parsley, fresh

• Canned Goods

  • 1 1/2 cups Chicken stock

• Pasta & Grains

  • 1 White rice

• Baking & Spices

  • 1 tbsp Cajun seasoning
  • 3 tbsp Flour

• Oils & Vinegars

  • 3 tbsp Oil

• Other

  • 1 X 400g tin chopped tomatoes in juice

Found on thekiwicountrygirl.com

Description

Ingredients

• 200g boneless skinless chicken thighs, chopped into cubes
• 6 sausages
• 3 TBSP oil
• 3 TBSP flour
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 carrot, chopped into cubes
• 2 sticks celery, sliced
• 1 TBSP cajun seasoning
• 2 bay leaves
• 1½-2 cups chicken stock
• 1 x 400g tin chopped tomatoes in juice
• Handful of fresh parsley, chopped
• White rice for serving

Directions

• Cook the chicken & sausage in a frying pan until browned and set aside. Don’t clean the pan - this adds to the flavour!
• Add the oil and flour to the pan and cook until it is a coppery brown colour. This will take about 5 minutes. Make sure you keep an eye on it and stir the whole time - it will go from brown to burnt really quickly. Add the chopped onion, garlic, carrot & celery and cook for 5 minutes.
• Add the tomatoes, chicken stock, bay leaves & cajun seasoning and bring to the boil. Reduce heat to low and simmer for 15 minutes covered, then remove the lid, add the chicken & sausage and simmer for a further 15 minutes uncovered. Remove from the heat, take out the bay leaves and stir through the chopped parsley.
• Serve on white rice.