Hello everybody, I hope you are having an incredible day today. 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!). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Add more water if needed to cover all ingredients plus some (real Gumbo is thin and watery, not thick). With a dark roux, the "holy trinity" of aromatic vegetables—onion, green pepper, and celery—tender chicken, spicy andouille sausage, and your choice of thickener (okra, filé powder, or both), this Cajun-style gumbo has it all. It's generously seasoned with cayenne pepper, black pepper, and loads of garlic, and it's easily customizable. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients.
Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something that I’ve loved my whole life.
To get started with this 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 can achieve it.
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
- Take 3 stalks celery
- Take 1 green bell pepper
- Make ready 1 onion
- Make ready 2 lb White meat chicken
- Prepare 1 packages smoked sausage
- Get salt
- Prepare pepper
- Get 4 cup water
Serve the Chicken and Andouille Sausage Gumbo over rice in a deep plate or bowl. Garnish with chopped green onions or bell pepper and sprinkle on gumbo file'. A small salad and toasted French bread are excellent accompaniments for a complete meal. Also, gumbo freezes well for a quick supper during the workweek.
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.
A small salad and toasted French bread are excellent accompaniments for a complete meal. Also, gumbo freezes well for a quick supper during the workweek. I had bacon for breakfast and the dripping had a lot of flavor, plus the flavor from the sausage and the cook chicken breast. Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! This gumbo starts with a dark roux as its base.
So that is going to wrap it up with this exceptional food chicken and sausage gumbo (as taught to me by my french cajun grandma!) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
