Chicken and Smoked Sausage Gumbo

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 2 celery stalks, sliced
  • 1 green capsicum cut into medium chunks
  • 3 tbsp duck fat or olive oil
  • 1 Turks chicken (about 1.2kg), skinned and cut into 8 portions (or use 1.2kg chicken drumsticks or thighs)
  • 1/4 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 3 tbsp flour
  • 1 litre (4 cups) Simon Gault Home Cuisine Chicken Stock
  • 1 tsp smoked chipotle tabasco
  • 2 cooked sausages, sliced thinly on the diagonal

Chicken and Smoked Sausage Gumbo

This is a New Orleans classic into which you can throw pretty much anything that has flavour and a bit of fat. I’ve used a whole chicken, but you could use chicken drumsticks or thighs. This dish tastes even better the next day, or even two days later.

Serves  4

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Cooking time
  1. In a large frying pan, heat the oil, add the onion, garlic, celery and capsicum, and cook until the onion is translucent (about 10 minutes). Set aside.
  2. Heat duck fat or oil in a medium stainless steel saucepan. Dust the chicken with a light sprinkling of the combined cayenne pepper and smoked paprika, then sear in batches in the hot fat or oil until browned. Remove from the pan and set aside. Add the flour to the pan and stir well, scraping up any caramelised juices. Continue to cook for about 5 minutes over a medium heat, stirring well, until a dark blond colour. Remove from the heat, stir in the Simon Gault Home Cuisine Chicken Stock and Tabasco, then return to the heat and continue stirring until the sauce thickens.
  3. Add the chicken and the onion mix to the frying pan and simmer uncovered for about 40 minutes, or until the chicken is cooked. Stir in the sausages and simmer gently until warmed through. Serve with steamed rice.
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From SIMON GAULT MODERN CLASSICS by Simon Gault. Published by Penguin Group NZ. RRP $60.00. Copyright © text, Simon Gault, 2015. Copyright © photographs, Kieran Scott, 2015.