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@trangtrangshop_98: Mẫu này chưa hết hot ạ #trangtrangshop #giàyđẹpchonữ #xuhuong #xuhuong2026

TrangTrangShop_98
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Saturday 31 January 2026 07:56:08 GMT
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Chicken & Sausage Gumbo! Chicken and sausage gumbo is a labor of love, but I promise it’s worth it! A good roux, a heavy bottomed pot, and a little patience make all the difference!! And of course, my Britscookin Cajun Seasoning is perfect for gumbo! 🫶🏼 INGREDIENTS For the roux: * 1 cup vegetable oil * 1–1½ cups flour For the gumbo: * 1 large onion, diced * 1 large green bell pepper, diced * 2 ribs celery, chopped * 2 lbs andouille sausage * 3 lbs boneless, skinless chicken thighs, cut into thirds * 64 oz water * 64 oz chicken stock * 1 tablespoon chicken base * 4 cloves garlic, minced * 2–3 bay leaves Seasonings, to taste: * Britscookin Cajun Seasoning * Garlic powder * Onion powder * Black pepper * Cayenne pepper INSTRUCTIONS 1. Make the roux. In a heavy-bottomed pot, heat the oil over low heat. Whisk in the flour and stir constantly with a whisk or wooden spoon until the roux reaches a deep, dark brown color. This can take 30–60 minutes, so be patient! Watch it closely so it doesn’t burn. 2. Brown the sausage. In a separate pot, brown the andouille sausage. Remove and set aside. 3. Brown the chicken. Season the chicken with Britscookin Cajun Seasoning, garlic powder, onion powder, black pepper, and a pinch of cayenne. Brown in the same pot you used for the sausage, then remove and set aside. 4. Cook the Holy Trinity. Add the onion, bell pepper, and celery to the pot. Season lightly with Cajun seasoning and cook until tender. 5. Add the garlic and roux. Stir in the minced garlic and cook until fragrant. Carefully add the dark roux, stirring everything together. 6. Build your gumbo. Slowly stir in the chicken stock and water. Add the chicken base and bay leaves, mixing well. 7. Let it simmer. Simmer for about 30 minutes, then add the sausage and chicken back to the pot. Reduce the heat and let the gumbo cook low and slow for another 2–3 hours, stirring occasionally. Taste and adjust your seasonings as needed. 8. Serve it up! Spoon over a bowl of hot rice and garnish with fresh parsley. Grab you a bowl and enjoy! A few tips: The amount of seasoning you need will depend on your sausage and personal taste. And don’t rush that roux! It’s the foundation of a good gumbo. #gumbo #louisiana
Chicken & Sausage Gumbo! Chicken and sausage gumbo is a labor of love, but I promise it’s worth it! A good roux, a heavy bottomed pot, and a little patience make all the difference!! And of course, my Britscookin Cajun Seasoning is perfect for gumbo! 🫶🏼 INGREDIENTS For the roux: * 1 cup vegetable oil * 1–1½ cups flour For the gumbo: * 1 large onion, diced * 1 large green bell pepper, diced * 2 ribs celery, chopped * 2 lbs andouille sausage * 3 lbs boneless, skinless chicken thighs, cut into thirds * 64 oz water * 64 oz chicken stock * 1 tablespoon chicken base * 4 cloves garlic, minced * 2–3 bay leaves Seasonings, to taste: * Britscookin Cajun Seasoning * Garlic powder * Onion powder * Black pepper * Cayenne pepper INSTRUCTIONS 1. Make the roux. In a heavy-bottomed pot, heat the oil over low heat. Whisk in the flour and stir constantly with a whisk or wooden spoon until the roux reaches a deep, dark brown color. This can take 30–60 minutes, so be patient! Watch it closely so it doesn’t burn. 2. Brown the sausage. In a separate pot, brown the andouille sausage. Remove and set aside. 3. Brown the chicken. Season the chicken with Britscookin Cajun Seasoning, garlic powder, onion powder, black pepper, and a pinch of cayenne. Brown in the same pot you used for the sausage, then remove and set aside. 4. Cook the Holy Trinity. Add the onion, bell pepper, and celery to the pot. Season lightly with Cajun seasoning and cook until tender. 5. Add the garlic and roux. Stir in the minced garlic and cook until fragrant. Carefully add the dark roux, stirring everything together. 6. Build your gumbo. Slowly stir in the chicken stock and water. Add the chicken base and bay leaves, mixing well. 7. Let it simmer. Simmer for about 30 minutes, then add the sausage and chicken back to the pot. Reduce the heat and let the gumbo cook low and slow for another 2–3 hours, stirring occasionally. Taste and adjust your seasonings as needed. 8. Serve it up! Spoon over a bowl of hot rice and garnish with fresh parsley. Grab you a bowl and enjoy! A few tips: The amount of seasoning you need will depend on your sausage and personal taste. And don’t rush that roux! It’s the foundation of a good gumbo. #gumbo #louisiana

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