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

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive 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 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 favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something which I’ve loved my entire 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 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. Get 1 green bell pepper
5. Take 1 onion
6. Take 2 lb White meat chicken
7. Prepare 1 packages smoked sausage
8. Prepare salt
9. Get pepper
10. Make ready 4 cup water

Steps 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 is going to wrap this up with this exceptional food chicken and sausage gumbo (as taught to me by my french cajun grandma!) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!