Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken and sausage gumbo (as taught to me by my french cajun grandma!). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something which I’ve loved my entire life.
Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. Chicken and sausage gumbo is a soulful Cajun stew rich with meat, aromatics, and roux.
To begin with this particular recipe, we must first 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 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
- Take 1/4 cup vegetable oil
- Take 3 stalks celery
- Take 1 green bell pepper
- Make ready 1 onion
- Prepare 2 lb White meat chicken
- Make ready 1 packages smoked sausage
- Prepare salt
- Get pepper
- Get 4 cup water
Potato salad is traditionally served as a side dish.oh, and of course, some good, crusty, garlic french bread to sop up the juice. Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a. A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana.
Instructions 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.
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