Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, chicken and sausage gumbo (as taught to me by my french cajun grandma!). One of my favorites food recipes. This time, I will make it a little bit tasty. 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 popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something which I have loved my whole life.
Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. Learn how to make gumbo like my mom made it, Cooking this gumbo brings me back to special memories with my family.
To get started with this particular recipe, we have to first prepare a few components. 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 can achieve it.
The ingredients needed to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
- Take 1/4 cup all-purpose flour
- Get 1/4 cup vegetable oil
- Prepare 3 stalks celery
- Prepare 1 green bell pepper
- Take 1 onion
- Make ready 2 lb White meat chicken
- Make ready 1 packages smoked sausage
- Prepare salt
- Make ready pepper
- Take 4 cup water
The city's close proximity to Louisiana's Cajun country insured that I knew plenty of kids with family names such as Boudreaux. My mother taught me how to make Gumbo. 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.
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.
If you don't have a cast iron dutch oven, just be sure to use a. Remove and shred meat, and discard bones and skin; stir meat back into gumbo. This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking. Drain on paper towels, reserving drippings in Dutch oven. Chicken and Sausage Gumbo - Secret In Healthy Roux Plus Diabetic Chicken Gumbo!
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