Ingredients
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1
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1
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1
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1
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2
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Directions
Louisiana Chicken and Sausage Gumbo(The Real Stuff), I have had several people ask me for an authentic chicken gumbo recipe This is my attempt at a recipe I didn’t realize it until I sat down the try to type this, I don’t know HOW I make gumbo!Gumbo isn’t about recipes I never saw my Maw Maw’s recipe because she didn’t have one Gumbo is cooked with instinct and heart Gumbo is a dish you are taught not something you can make by reading a recipe My gumbo won’t taste like yours and yours won’t taste like mine, altough mine tastes pretty similar to Maw Maw’s but that is probably because she taught me how to make it when I was about 8 If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this recipe If you can’t, you might want to find someone to show you how , People asking wheres the file powder and okra Im born and raised in Louisiana eating gumbo and never have to use file powder That stuff is too good to need that On the sausage I buy mine from a Cajun meat market but any link sausage can usually work The andouille sausage you can get at Walmart , One of my new go-to’s come fall Made it a few times, sometimes with store bought rotisserie chicken, sometimes with whatever sausage was available (brats, Hungarians, Italians, Chorizo but Andouille is the best) and it’s always good
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Steps
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1
Done
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Melt Some Butter in Your Heavy Bottomed Pot. |
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2
Done
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Sprinkle Your Chicken With a Lil Bit of Flour. |
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3
Done
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Brown in the Butter (about 5 Minutes?) Remove. |
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4
Done
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in the Same Pot, Using Equal Parts Butter and Flour, Make Your Roux. |
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5
Done
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(see My Recipe List, If You Don't Know How to Do This, It Is Posted Under Gumbo Base, Aka Roux) Once the Roux Has Reached the Dark Chocolate Stage, Add the Onion, Bell Pepper and Celery. |
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6
Done
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in Louisiana, This Is Known as the Holy Trinity, Almost Every Cajun/Creole Dish Begins With This. |
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7
Done
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Add Some Salt, Some Pepper and a Lot of Garlic and Saute All the Veggies For a Little While. |
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8
Done
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It Doesn't Matter How Long of a Little While as Long as You Don't Let It Burn. |
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9
Done
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Add Chicken Back Into the Pot. |
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10
Done
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Start Adding Your Water or Broth Slowly, Stirring the Whole Time. |
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11
Done
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You Will Know When You Have Enough by How Thick or Thin Your Gravy Is. |
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12
Done
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If You Want Thinner Gravy, More Stock, If You Want Thicker Gravy, Less Stock. |
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13
Done
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Season With More Salt, More Pepper and the Cajun Seasoning Blend. |
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14
Done
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Bring Just to a Boil and Lower Heat to a Simmer. |
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15
Done
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Add Sausage. |
