Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive 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 favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something which I’ve loved my whole life. They’re fine and they look fantastic.
Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. Cook the gumbo, stirring now and then, until the sausage has softened and everything has come together into a rich, flavorful, slightly thickened stew My husband and I LOVED this gumbo dish.
To begin with this particular recipe, we have to prepare a few ingredients. 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 cook 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
- Prepare 1/4 cup vegetable oil
- Prepare 3 stalks celery
- Take 1 green bell pepper
- Take 1 onion
- Take 2 lb White meat chicken
- Prepare 1 packages smoked sausage
- Get salt
- Take pepper
- Take 4 cup water
In the mood for some cajun food? Try our Chicken and Sausage Gumbo Recipe! Chicken and sausage gumbo is a soulful Cajun stew rich with meat, aromatics, and roux. Growing up in Houston, I was no stranger to chicken and sausage gumbo.
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.
The city's close proximity to Louisiana's Cajun country insured that I knew plenty of kids with family names such as Boudreaux. Chicken and Sausage Gumbo is a quick to make, incredibly delicious gumbo recipe that's loaded with chicken, sausage, okra, peppers, and tomatoes. What Ingredients Are Needed For Chicken and Sausage Gumbo? First and foremost, DO NOT BE AFRAID of the list of ingredients. Remove and shred meat, and discard bones and skin; stir meat back into gumbo.
So that’s 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 your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
