Gumbo with chicken and sausage
Gumbo is a traditional Cajun Creole dish that can be served as either a soup or a warming stew as the autumn days cool. Doug and Ian enjoyed cooking inspired by the southern united states of America.
Serves 6 - 8
1 kg chicken breasts, cut into 2cm pieces 500g smoked sausage or chorizo, sliced 500g okra, tops removed cut into thick rings ½ - ¾ cup vegetable oil 1 cup plain flour 1 cup onion, finely chopped ¾ cup celery, finely chopped ¾ cup capsicum, finely chopped 2 cloves garlic, finely chopped 4 cups (1L) chicken stock, heated 1 bay leaf and fresh sprig of thyme ¼ teaspoon cayenne pepper Worcestershire sauce salt ground black pepper |
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