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!)

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare 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 am going to 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 popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must 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!):
  1. Make ready 1/4 cup all-purpose flour
  2. Make ready 1/4 cup vegetable oil
  3. Get 3 stalks celery
  4. Make ready 1 green bell pepper
  5. Make ready 1 onion
  6. Get 2 lb White meat chicken
  7. Prepare 1 packages smoked sausage
  8. Take salt
  9. Get pepper
  10. Get 4 cup water
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.

So that’s 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 your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!