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!)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make 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’m gonna make it a bit unique. This will be really delicious.

Great recipe for Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!). If you want a thicker Gumbo use more flour and oil to make more roux. I add in a few boiled eggs about half an hour before it's done. If you've been to New Orleans this is similar to the Gumbo you'll.

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 enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. 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 can achieve it.

The ingredients needed to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
  1. Get 1/4 cup all-purpose flour
  2. Take 1/4 cup vegetable oil
  3. Make ready 3 stalks celery
  4. Make ready 1 green bell pepper
  5. Get 1 onion
  6. Take 2 lb White meat chicken
  7. Get 1 packages smoked sausage
  8. Prepare salt
  9. Make ready pepper
  10. Make ready 4 cup water

My mother taught me how to make Gumbo. 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.

Instructions to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
  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.

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. Quick tips and tricks for the best gumbo. Give your chicken and sausage gumbo time!

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