Cajun Chicken and Sausage Gumbo for 6

[Cajunrider]

Because of several asking how the gumbo is made, I put this recipe together for you to create your own. All measurements are an approximation. I never measure anything when I'm cooking except my rice and water. With long grain white rice, I go 1 1/2 cups of water to each cup of rice. Bring the water to a boil with a little salt added and stir in the rice. When it begins boiling again, bring the heat down to medium low, cover, and allow to simmer for 30 minutes. You should see a little steam venting from the cover while the rice is cooking.


Cajun Chicken and Sausage Gumbo for 6

1 ½ lbs smoked pork sausage
1 ½ lbs boneless/skinless chicken breast
2 cups of long grain rice or parboiled rice
1 dozen medium eggs
1 cup of all purpose flour
Approximately 1 cup of cooking oil
1 medium onion chopped
1 large bell-pepper chopped
2 teaspoons of minced garlic
¼ cup fresh parsley chopped fine
Salt and Tony Chachere’s Creole Seasoning

• Cut sausage in bite size pieces and boil for 30 minutes
to remove fat

• Trim away all fat from chicken breasts and cut into 1 ½”
to 2” chunks

• Wash and season chicken pieces with Tony Chachere’s
Creole Seasoning and put in covered bowl in
refrigerator.

• Pour approximately ¾ cup of cooking oil into a 10 – 12
qt. magnalite, heavy aluminum, or cast iron pot.

• Heat oil until very hot but not to smoke point. (The oil is
hot enough when a pinch of flour begins to sizzle when
it is dropped into the oil.) Heat should be somewhere in
the medium/high range

• Slowly pour in flour and stir continuously with a wisk
until it comes to a past consistency. If the flour begins
to “ball up” add remaining cooking oil.

• Continue to wisk the roux until it darkens to a medium
to dark brown. Very important: Don’t walk away from it
or quit wisking the roux because it will burn quite
easily. If it sticks to the bottom of the pot and turns
black, you have burned it and you need to start all
over. You will know when it begins burning because of
the unmistakable burnt odor and black specks.

• When the roux turns medium to dark brown, add
minced garlic, chopped onion, and bell-pepper.
Continue wisking or stirring with a large serving spoon
for several minutes. You will notice that the roux and
seasoning mixture will turn to a very dark brown color
and the consistency will become very thick.

• Begin slowly adding and stirring in water until the large
pot is ½ to ¾ full of the mixture. The gumbo should be
a medium brown color and not too thick. The
consistency should be similar to a thin brown gravy. If
you desire, you can add a tablespoon of Kitchen
Bouquet to darken it up a little. Add Tony Chachere’s
Creole Seasoning and salt to taste. Don’t forget that
you will be adding seasoned chicken. Don’t over
season the mix.

• Bring the gumbo to a medium boil and add sausage
and chicken. Allow the chicken to cook at a slow boil for
at least 1 hour.

• Bring back to a rolling boil and crack and drop the raw
eggs into the gumbo. You can boil and peel the eggs
separate if you prefer and add them into the gumbo. If
you add the eggs pre-boiled, you do not have to bring
the gumbo to a rolling boil.

• Add chopped parsley about 15 minutes before you are
ready to serve.

• Cook rice as per directions in a separate pot. Do not
add cooked rice to the pot of gumbo. It will become
very mushy and ruin the entire pot of gumbo.

• Serve the gumbo in a bowl over the cooked rice and
enjoy.

• Potato salad is a great side with the gumbo.

• Do not refrigerate the leftover gumbo until it is
completely cooled.

Practice makes perfect. Your gumbo will be better every time you make one. Good luck.

[AlabamaNomadRider]

Good recipe Mitch I will have to it a try. Thanks for posting.

[chainsaw]

I can tell you from experience that it is awesome.

[MAS Tequila]

When do we eat?

MT

[MAS Tequila]

When do we eat?

MT

[MAS Tequila]

When do we eat?

MT

[jesse]

Thanks for sharing that recipe Mitch. Just this morning I found some Cajun sausage in the freezer that will work very well in this. "GOOD" gumbo is hard to find in this part of the country.

[poppy]

Thanks for sharing and posting the recipe. i think I'll try this for dinner tonight......

[poppy]

Gumbo goodness...hahahaha!





Waiting on the finished stuff.....

[poppy]

Ooopps! Those pics are pretty large.....

Oh, I put okra in too because Nana likes Okra!

[poppy]

Dinner is served!!!

[Cajunrider]

Congratulations Poppy.....you are now a Registered Coon @ss. Good job!

Did you have any problems making the roux? The darker it is the better the flavor. Your next one will be easier. Okra is great in the gumbo. Whenever you run across some shrimp, substitue that for the chicken and sausage. Drop the peeled raw shrimp in the slow boiling gumbo about 15 minutes before you are ready to serve. Oysters and lump crabmeat add even more fuel to the fire. Dang, you made me hungry again!

[poppy]

I think I did ok with the roux....It looked a little light but the results were awesome. As you mentioned, it will be easier each time and the variations can be endless.

The seafood options sound great too....

So from one Coon A$$ to another...thanks for the recipe.

[Cajunrider]

;)

[Todd]

I'll be tryin' that recipe before the week is over, with "skrimps" and maybe an oyster or two.........I like to get my roux to a dark peanut butter color....hmmmmmmm... damm I'm hungry!!!