Chicken and Sausage Gumbo
Chicken and Sausage Gumbo might be a good recipe to expand your main course collection. One serving contains 609 calories, 43g of protein, and 31g of fat. This recipe serves 10. It is a rather cheap recipe for fans of Creole food. A mixture of bell peppers, pepper, bay leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.
Instructions
Combine 1 tablespoon salt and next 3 ingredientsin a small bowl; sprinkle all over chicken.
Heat 1/2 cup oil in a large heavy pot overmedium heat. Working in batches, searchicken until golden brown, about 5 minutesper side.
Add sausageto pot; cook until browned, about 4 minutesper side.
Transfer to plate with chicken.
Strain drippings from pot througha fine-mesh sieve into a 2-cup heatproofmeasuring cup; reserve 1 cup drippings,adding more oil if needed to measure 1 cup.Wipe pot clean; return drippings to pot.
Heat drippings over medium heat.
Whisk constantly until roux isthe color of milk chocolate, 15–20 minutes.Reduce heat to low; add onions. Cook,stirring occasionally, until soft, about 10minutes. Stir in white and pale-green partsof scallions and next 3 ingredients. Cook,stirring often, until soft, about 10 minutes.
Add bay leaves,thyme, and reserved chicken and sausage.Bring to a boil; reduce heat to low andsimmer gently, skimming fat from surfaceand stirring occasionally, about 45 minutes.
Stir in 1 cup okra, Worcestershire, and hotsauce. Simmer until chicken is very tenderand flavors meld, about 45 minutes. Stirin remaining 1 cup okra; simmer until okra iscrisp-tender, about 5 minutes.
Remove fromheat. Season to taste with salt. DO AHEAD:Can be made 2 days ahead.
Let cool slightly;chill uncovered until cold. Cover and keepchilled. Rewarm gently before continuing.
Add 1 teaspoon filé powder, if using.
Garnish withdark-green parts of scallions.
Sprinkle withmore filé powder, if desired.
Recommended wine: Albarino, Rose Wine, Sauvignon Blanc
Cajun can be paired with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Don Olegario Albarino with a 4.5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
![Don Olegario Albarino]()
Don Olegario Albarino
Don Olegario Albariño is a quintessential expression of this elegant, aromatic variety, showing bright citrus, grapefruit and white fruit flavors and aromas with seductive floral notes underscored by a fresh, vibrant acidity. The finish is long and vivid, ending on a crisp note of lemon peel.