Chicken And Sausage Gumbo

Serving: 445 g

Ingredients

• chicken thigh115 g
• pork sausage60 g
• white rice60 g
• celery50 g
• bell pepper60 g
• onion60 g
• flour20 g
• olive oil20 g

Recipe steps

1. Make the roux first: equal flour and fat, stirred constantly over medium heat for a good half hour until it is the colour of milk chocolate.
2. Do not walk away and do not rush it. A burnt roux is bitter and there is no saving it.
3. Throw the onion, celery and pepper into the hot roux to stop the cooking.
4. Add stock slowly, then the browned sausage and chicken, and simmer an hour.
5. Serve over rice with a scatter of spring onion.

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