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, hope you are having an amazing 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!). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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 recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
  1. Take all-purpose flour
  2. Take vegetable oil
  3. Make ready celery
  4. Take green bell pepper
  5. Get onion
  6. Prepare White meat chicken
  7. Make ready smoked sausage
  8. Take salt
  9. Get pepper
  10. Get 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 reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this webpage in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to chicken and sausage gumbo (as taught to me by my french cajun grandma!) cooking. Go on get cooking!