Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)
Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken and sausage gumbo (as taught to me by my french cajun grandma!). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something which I have loved my entire life. They are nice and they look wonderful.

Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. My mother taught me how to make Gumbo.

To get started with this particular recipe, we must prepare a few components. You can cook chicken and sausage gumbo (as taught to me by my french cajun grandma!) using 10 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
  1. Prepare 1/4 cup all-purpose flour
  2. Take 1/4 cup vegetable oil
  3. Take 3 stalks celery
  4. Make ready 1 green bell pepper
  5. Get 1 onion
  6. Get 2 lb White meat chicken
  7. Prepare 1 packages smoked sausage
  8. Make ready salt
  9. Take pepper
  10. Get 4 cup water

A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the. Chicken and sausage gumbo is a soulful Cajun stew rich with meat, aromatics, and roux. Growing up in Houston, I was no stranger to chicken and sausage gumbo.

Steps to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
  1. Boil chicken in water until cooked.
  2. Remove chicken. Save broth from chicken.
  3. Pull chicken apart into shredded pieces or chunks removing any fat or tendons. Set aside.
  4. Dice vegetables. Set aside.
  5. Chop sausage. Set aside.
  6. In large pot pour in vegetable oil. Heat on medium heat for about 2 minutes.
  7. Pour flour in with oil and stir. You may need to add a bit more flour. You want it to have the consistency of a thin paste.
  8. Constantly stir scraping bottom of pot. Do this until roux is very dark. About the color of brown gravy but darker. The stirring and scraping are very important. If you let it sit too long you'll burn the roux.
  9. Once roux is darkened add your vegetables. Stirring constantly for 2 to 3 minutes.
  10. Pour broth from chicken into pot. The roux will look like it's not mixing. Don't worry. As you cook it it will mix in evenly.
  11. Add chicken and sausage. Add more water if needed to cover all ingredients plus some (real Gumbo is thin and watery, not thick). Probably another 2 or 3 cups.
  12. Cook for about 1 1/2 to 2 hours. Stirring occasionally.
  13. Serve over rice.
  14. Season to taste.

The city's close proximity to Louisiana's Cajun country insured that I knew plenty of kids with family names such as Boudreaux. Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.

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