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Cajun Chicken And Sausage Gumbo

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Ingredients

Adjust Servings:
8 chicken thighs i much prefer dark meat in a gumbo
1 1/2 lbs richard's smoked sausage, sliced or your favorite smoked sausage
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
6 garlic cloves, minced
salt and cayenne pepper
green onion, chopped

Nutritional information

773.5
Calories
593 g
Calories From Fat
65.9 g
Total Fat
15.5 g
Saturated Fat
131 mg
Cholesterol
786.9 mg
Sodium
15.6 g
Carbs
1.2 g
Dietary Fiber
2.2 g
Sugars
28.6 g
Protein
214 g
Serving Size

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Cajun Chicken And Sausage Gumbo

Features:
    Cuisine:

    Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :

    • 125 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Cajun Chicken and Sausage Gumbo, Some people think that New Orleans cuisine is Cajun cuisine. It isn’t. It’s Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I’ll always have some on hand. Potato salad is traditionally served as a side dish…..oh, and of course, some good, crusty, garlic french bread to sop up the juice. :, Delicious, I added a jalapeno and more onions and peppers than the recipe called for but holy cow it was good.


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    Steps

    1
    Done

    Brown Chicken Thighs and Sausage in a Cast Iron Dutch Oven. If You Don't Have a Cast Iron Dutch Oven, Just Be Sure to Use a Heavy Pot, Such as a Magnalite or Something Similar. Remove from Pot and Let Cool.

    2
    Done

    Add Oil to the Pot. With Wire Whisk, Blend in Flour. Continue Stirring Constantly Over Medium to Medium-High Heat Until Flour Is the Color of Chocolate Syrup. It Is Very Important to Constantly Stir This! If the Roux Burns, There's No Fixing It. You'll Have to Start Over, Completely. This Step Will Take a While to Achieve the Chocolate Color and Is the Most Time-Consuming Part of the Recipe. Once the Flour Has Browned to This Point, Quickly Add Onions, Bell Pepper, and Celery. Cook Until Onions Are Transparent. Add Enough Water or Chicken Broth to Fill the Pot About Half Way. Simmer.

    3
    Done

    Meanwhile, Debone Chicken. Add Sausage to the Pot.

    4
    Done

    Add Minced Garlic, Salt, and Cayenne.

    5
    Done

    Let Simmer For About an Hour. in the Last 20 Minutes, Add Deboned Chicken. If Needed, Add Enough Water or Broth to Cover the Chicken.

    6
    Done

    With a Large Spoon, Skim as Much Fat as Possible from the Top.

    7
    Done

    Serve in a Soup Plate, Over Hot Cooked Rice.

    8
    Done

    Sprinkle Green Onions, Parsley, and File in the Bowls.

    9
    Done

    Mmmmmmmmmm -- Good Stuff!

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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