Recipe: Tasty 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!). Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. Cook the gumbo, stirring now and then, until the sausage has softened and everything has come together into a rich, flavorful, slightly thickened stew My husband and I LOVED this gumbo 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 is a soulful Cajun stew rich with meat, aromatics, and roux. 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 cook that.

Ingredients of Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

1. It's 1/4 cup of all-purpose flour.
2. It's 1/4 cup of vegetable oil.
3. Prepare 3 stalks of celery.
4. You need 1 of green bell pepper.
5. It's 1 of onion.
6. It's 2 lb of White meat chicken.
7. It's 1 packages of smoked sausage.
8. It's of salt.
9. Prepare of pepper.
10. Prepare 4 cup of 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. Chicken and Andouille Sausage GumboDan Q. Dao. "There are as many ways to make gumbo in Louisiana as there are cooks," says chef Frank Brigtsen of Brigtsen's restaurant in New Orleans, "but the thing they all have in common is the use of a roux." Put chicken pieces in a bowl.

Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) instructions

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..

Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly. Add the smoked sausage and stir. This gumbo takes time to prepare and cook, but the results are delicious.