Hi, I’m Joana. Today, we’re going to make chicken and sausage gumbo (as taught to me by my french cajun grandma!) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) Recipe
Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must 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 can achieve that.
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
- Take 1 green bell pepper
- Prepare 1 onion
- Prepare 2 lb White meat chicken
- Take 1 packages smoked sausage
- Get salt
- Take pepper
- Get 4 cup water
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.
So that’s going to wrap it up for this distinctive dish chicken and sausage gumbo (as taught to me by my french cajun grandma!) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
