Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken and sausage gumbo (as taught to me by my french cajun grandma!). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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.
Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken and sausage gumbo (as taught to me by my french cajun grandma!) using 10 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
- Get 1/4 cup all-purpose flour
- Make ready 1/4 cup vegetable oil
- Take 3 stalks celery
- Make ready 1 green bell pepper
- Prepare 1 onion
- Take 2 lb White meat chicken
- Make ready 1 packages smoked sausage
- Make ready salt
- Make ready pepper
- Make ready 4 cup water
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. The city's close proximity to Louisiana's Cajun country insured that I knew plenty of kids with family names such as Boudreaux. In the mood for some cajun food?
Steps to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
- Boil chicken in water until cooked.
- Remove chicken. Save broth from chicken.
- Pull chicken apart into shredded pieces or chunks removing any fat or tendons. Set aside.
- Dice vegetables. Set aside.
- Chop sausage. Set aside.
- In large pot pour in vegetable oil. Heat on medium heat for about 2 minutes.
- 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.
- 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.
- Once roux is darkened add your vegetables. Stirring constantly for 2 to 3 minutes.
- 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.
- 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.
- Cook for about 1 1/2 to 2 hours. Stirring occasionally.
- Serve over rice.
- Season to taste.
Try our Chicken and Sausage Gumbo Recipe! Chicken and Sausage Gumbo - Secret In Healthy Roux Plus Diabetic Chicken Gumbo! The secret to a good gumbo is the roux and my secret is I How excited was I to find Women's Health Magazine list my Chicken and Sausage Gumbo as one of the Nine Soups to Make to Help You Lose Weight. Remove and shred meat, and discard bones and skin; stir meat back into gumbo. Put chicken pieces in a bowl.
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