Recipe: Perfect 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!). 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.

See great recipes for Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) too! 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. 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 achieve that.

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

1. Prepare 1/4 cup of all-purpose flour.
2. It's 1/4 cup of vegetable oil.
3. You need 3 stalks of celery.
4. Prepare 1 of green bell pepper.
5. Prepare 1 of onion.
6. Prepare 2 lb of White meat chicken.
7. You need 1 packages of smoked sausage.
8. You need of salt.
9. It's of pepper.
10. Prepare 4 cup of water.

My great grandmother had an old cast iron dutch oven and used to always cook gumbo for my family. Grandma was cajun french and taught me how to make the best roux ever. The dutch oven became mine and here is my version of my favorite chicken and sausage gumbo I've been perfecting over the last few years now. If you grew up with a Cajun grandma, just admit that her gumbo, rice and gravy, and maque choux kind of ruined all other food for you.

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..

No cooking can compare.. "My husband's grandmother taught me this recipe. Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Some people think that New Orleans cuisine is Cajun cuisine. It's Creole cuisine, where most sauces and gravies are prepared with tomato.