Easiest Way to Cook Yummy Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!). Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. We all have a preference, so just remember, there's no right way to do this.

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. Chicken and sausage gumbo is a soulful Cajun stew rich with meat, aromatics, and roux. 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.

Ingredients of Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

1. Prepare 1/4 cup of all-purpose flour.
2. It's 1/4 cup of vegetable oil.
3. It's 3 stalks of celery.
4. Prepare 1 of green bell pepper.
5. Prepare 1 of onion.
6. You need 2 lb of White meat chicken.
7. It's 1 packages of smoked sausage.
8. Prepare of salt.
9. It's of pepper.
10. Prepare 4 cup of water.

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. I generally make a black roux gumbo but decided to try a lighter roux with okra. Asteure, ma femme, al m'dit, "'ey Bill je prefare ce gumbo!"In english, now that I made this for my wife, I am not sure she'll like my old cajun gumbo as well.

Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) instructions

1. Boil chicken in water until cooked..
2. Remove chicken. Save broth from chicken..
3. Pull chicken apart into shredded pieces or chunks removing any fat or tendons. Set aside..
4. Dice vegetables. Set aside..
5. Chop sausage. Set aside..
6. In large pot pour in vegetable oil. Heat on medium heat for about 2 minutes..
7. 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..
8. 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..
9. Once roux is darkened add your vegetables. Stirring constantly for 2 to 3 minutes..
10. 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..
11. 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..
12. Cook for about 1 1/2 to 2 hours. Stirring occasionally..
13. Serve over rice..
14. Season to taste..

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. Add chicken and sausage and stir in the chicken broth. This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking.

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