Hey everyone, hope you are having an incredible day today. Today, I will show you a way 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 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 popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something which I’ve loved my whole life. They are nice and they look fantastic.
Great recipe for Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!). If you want a thicker Gumbo use more flour and oil to make more roux. I add in a few boiled eggs about half an hour before it's done.
To begin with this particular recipe, we must 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 that.
The ingredients needed to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
- Make ready 1/4 cup all-purpose flour
- Get 1/4 cup vegetable oil
- Get 3 stalks celery
- Make ready 1 green bell pepper
- Take 1 onion
- Take 2 lb White meat chicken
- Prepare 1 packages smoked sausage
- Take salt
- Make ready pepper
- Get 4 cup water
It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy because most of it is highly seasoned. My mother taught me how to make Gumbo.
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.
Directions for cooking Cajun Chicken and Sausage Gumbo: The bulk of the cooking time is spent on sauteing the Holy Trinity and mixing the roux together; therefore take your time on this first part. You'll first work on the Holy Trinity, then you'll work on cutting the chicken and sausage up while the vegetables are sauteing. Slowly whisk in reserved chicken broth. Add sausage, salt and pepper and garlic powder. Bring to a boil, then reduce heat, cover, and simmer.
So that is going to wrap this up for this exceptional food chicken and sausage gumbo (as taught to me by my french cajun grandma!) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
