Easy Chicken Sausage Gumbo Topped Fries
Important Note: When you buy through our links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases. Content, pricing, offers and availability are subject to change at any time - more info.
Ingredients
- 1 boneless chicken thigh
- 2 smoked sausages sliced into rounds
- ½ onion diced
- 1 celery stalk chopped
- ½ tbsp garlic
- 50 ml vegetable oil
- 50 grams flour
- 3 cup chicken stock
- ½ tsp cayenne pepper
- salt & pepper
- 250 grams frozen french fries
- 1 stalk spring onion chopped for garnish
Instructions
- Spray a frying pan with oil spray and place the chicken thigh skin side down over medium high heat.
- Allow the skin to turn brown and crispy, then flip it and cook on the other side for about 3 minutes.
- Add the sausage to the pan and allow to brown.
- Remove both from the pan and chop the chicken into bite size pieces. Set aside.
- Add the onions, celery and garlic (and more oil if needed) and cook for 5 minutes until the vegetables become soft. Remove from pan and set aside.
- Over medium heat, add vegetable oil to the pan and whisk in the flour. Keep stirring until the mixture (roux) turns brown but not burnt. Lower heat if necessary.
- Pour in the broth and continue whisking to incorporate the roux.
- Now add back the sausage, chicken and vegetables. Season with salt, pepper and cayenne pepper. Simmer for about 1 hour.
- To make the fries, preheat the oven to 425 degrees. Spread fries on cookie sheet or baking pan.
- Bake for 20 minutes until crisp and browned.
- Remove from the oven and place the fries on a serving plate.
- Top with the gumbo mixture and a sprinkle of green onions. Enjoy!
Nutrition
A recent addition to the international diet, poutine – French fries topped with gravy and cheese curds – was introduced to the world by Canada. Originally mocked, poutine is now considered a symbol of Quebec culture.
Usually served as a side dish, our variation can be served as a hearty meal. We’ve chosen gumbo – spicy meat and veggies in a flavorful broth – for the topping. To thicken the gumbo broth, we’re using a roux, a paste made from a heated fat and flour. This will thicken the broth and give it a gravy like consistency – better to cling to the fries without turning them to wet mush.
Notes
- We used oil for the roux in this recipe, but butter can be used as well.
- Add some chopped bell peppers to bump up the veggies (and feel less guilty…).
- For some real decadence, top with shredded cheese or cheese curds.
