Hey everyone, I hope you’re 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 will make it a little bit tasty. This is gonna smell and look delicious.
Smoky sausage, okra, tender chicken and vegetables makes this a delicious dish. Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.
Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice 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.
To begin with this particular recipe, we have to first 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 cook 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
- Take 1 green bell pepper
- Make ready 1 onion
- Make ready 2 lb White meat chicken
- Prepare 1 packages smoked sausage
- Take salt
- Take pepper
- Take 4 cup 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. Remove and shred meat, and discard bones and skin; stir meat back into gumbo. We all have a preference, so just remember, there's no right way to do this.
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.
This gumbo takes time to prepare and cook, but the results are delicious. Add the chicken to the pot near the. 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. Put chicken pieces in a bowl.
So that is 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 reading. I am sure you will 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!
