Hello everybody, it is me again, Dan, welcome to my 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!). It is one of my favorites. For mine, I will make it a bit unique. 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 meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine 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.
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 get started with this 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 can achieve that.
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
- Prepare 1/4 cup vegetable oil
- Get 3 stalks celery
- Take 1 green bell pepper
- Get 1 onion
- Make ready 2 lb White meat chicken
- Make ready 1 packages smoked sausage
- Take salt
- Get pepper
- Get 4 cup water
My great grandmother had an old cast iron dutch oven and used to always cook gumbo for my family. Grandma was cajun french and taught me how to make the best roux ever. The dutch oven became mine and here is my version of my favorite chicken and sausage gumbo I've been perfecting over the last few years now. Add the diluted Glace de Poulet Gold® and Worcestershire sauce and bring the gumbo to a simmer.
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.
Season to taste with Tabasco, salt, and pepper. Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! This gumbo starts with a dark roux as its base. Once the roux is ready and combined with water, add sautéed chopped green bell pepper, onion and celery to the pot. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.
So that’s going to wrap it up for this special food chicken and sausage gumbo (as taught to me by my french cajun grandma!) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
