Easy Way to Cook Perfect 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!) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker.

Here is the best “Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)" recipe we have found so far. This will be smell and look delicious.

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

1. Take 1/4 cup of all-purpose flour.
2. Take 1/4 cup of vegetable oil.
3. You need 3 stalks of celery.
4. It’s 1 of green bell pepper.
5. Prepare 1 of onion.
6. It’s 2 lb of White meat chicken.
7. Make ready 1 packages of smoked sausage.
8. It’s of salt.
9. Make ready of pepper.
10. Take 4 cup of water.

Growing up in Houston, I was no stranger to chicken and sausage gumbo.The city's close proximity to Louisiana's Cajun country insured that I knew plenty of kids with family names such as Boudreaux.Chicken and Sausage Gumbo is a quick to make, incredibly delicious gumbo recipe that's loaded with chicken, sausage, okra, peppers, and tomatoes.What Ingredients Are Needed For Chicken and Sausage Gumbo?

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

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..

In english, now that I made this for my wife, I am not sure she'll like my old cajun gumbo as well.I'm always looking for good cajun recipes, and this one was great and quick enough for a weeknight.Chicken and sausage gumbo is a soulful Cajun stew rich with meat, aromatics, and roux.

First and foremost, DO NOT BE AFRAID of the list of ingredients.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.