Mardis Gras 2019: How to make Cajun chicken smoked sausage gumbo cooking instructions
Cajun chicken and smoked sausage gumbo soup
Gumbo is a traditional Louisiana casserole, with creole spices, vegetables and a rich sauce and is usually served with boiled rice. This soup is delicious the day it's made and even better the next day once the flavours have deepened.
Serves 5
½ tablespoon coconut oil
280g smoked sausage
2 large chicken breasts
4 garlic cloves, minced
1 tablespoon butter
1 tablespoon flour
1 onion, chopped
2 celery sticks
1 green pepper
2 bay leaves
Cajun spice mix (see below)
1 x 400g tin of tomatoes
1 tablespoon Worcestershire sauce
1 litre chicken stock
4-5 cups cauliflower rice
Salt and freshly ground black pepper
Chopped spring onions and parsley to garnish
Cajun spice mix (1 tps of each)
smoked paprika
ground cumin
ground chilli
dried basil
dried garlic powder
dried oregano
ground coriander
dried thyme
Heat the coconut oil in large saucepan. Slice the smoked sausage and chicken into bite size pieces, add to the pan with the garlic and cook gently for 2-3 minutes. Remove and put to one side.
In the same saucepan make a roux by melting the butter and flour, stir to combine thoroughly, keep stirring on a moderate heat until it turns a rich brown colour – this can take 20-30 minutes. The flavour of the browned roux is vital to the traditional taste of Louisiana gumbo, so if the mixture looks like peanut butter you're on to a winner!
Pulse the onion, celery and green pepper in a food processor to a chunky paste. Stir into the roux and cook for 2-3 minutes.
Add the bay leaves and all of the Cajun spice mix. Stir in tomatoes, half a tomato tin of water, Worcestershire sauce and stock.
Return the chicken and sausage to the pan, stir through then cover and simmer for 25-30 minutes.
Put 4-5 cups of cauliflower rice in a microwaveable bowl with a tablespoon of water and microwave on high for 2-3 minutes.
Taste the soup and adjust the seasoning if necessary. Serve in warmed wide bowls, with the cauliflower rice in the middle. Sprinkle with chopped flat leaf parsley and spring onions.
Follow Beverley Hicks @littlechelseakitchen
