Chicken and sausage gumbo

• Boneless chicken thighs1 lb
• Kielbasa7 oz
• Yellow onions5 oz
• Bell peppers1 bell pepper
• Garlic3 cloves
• Vegetable bouillon cubes2 cubes
• Long-grain white rice11 oz

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning, paprika, red pepper flakes, all-purpose flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat 4 tablespoons of oil in a large heavy pan over a medium heat and stir in 4 tablespoons of all-purpose flour. Keep stirring for 8 to 10 minutes, until it turns a deep golden brown. Do not walk away, as it burns easily.
2. Chop the onion and pepper and crush the garlic. Stir them into the flour mixture and cook for 5 minutes.5 oz yellow onions1 bell pepper3 cloves garlic
3. Slice the smoked sausage and cut the chicken thighs into chunks. Add both with the crumbled bouillon cubes, 4¼ cups of water, a teaspoon of paprika, a teaspoon of dried thyme and a pinch of cayenne.1 lb boneless chicken thighs7 oz kielbasa2 cubes
4. Simmer gently for 35 minutes, until the chicken is tender and the gumbo has thickened. Meanwhile cook the rice following the pack instructions.11 oz long-grain white rice
5. Ladle the gumbo into bowls and add a scoop of rice to the middle of each.

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