Chicken And Sausage Gumbo
From daking 16 years ago
- 120 minutes to make
- Serves 8
This dish is from an old friend. He owns a small stand just outside of Texas A&M University. I have enjoyed his food for many years. I hope you do as well.
Ingredients
- 3 lbs. chicken I use boneless skinless thighs they seem to fit best in this dish. shopping list
- 1 1\2 lbs. Smoked pork and beef sausage.( Use your favorite.) shopping list
- 1 Large yellow onion shopping list
- 1 Large bell pepper shopping list
- 6 Stalks celery shopping list
- Your favorite chicken soup base (I have my favorite it is not as salty as most) shopping list
- 1 Cup flour shopping list
- 1 cup vegetable oil shopping list
- cajun spice to taste (again use your favorite) shopping list
- louisiana hot sauce to taste (this i recommend using the original as i have never found a suitable replacement for the best) shopping list
- white rice cook per directions shopping list
How to make it
- I start with prepping all my vegetables i make them a fine to medium dice.
- Next i cut the Chicken and Sausage to bite size pieces.
- Here goes the Roux! To me it is easy as can be add the oil to medium to medium high heat, add in the flour and stir constantly. Stir, stir, stir as the color you are looking for depends on your taste. I prefer about the color of dark chocolate.But again make it to your taste.
- Add the vegetables as soon as you reach the desired color of your Roux.This will stop the cooking process of the Roux and also begin the cooking process of your vegetables. I usually cook until tender.
- Now i know i may get some bad reviews for using my soup base...but honestly it is more consistent and has better results than from scratch. (i make this at least twice a month) even in the summer.I add the soup base by the teaspoon and water until i get the desired thickness and taste i am looking for (sorry no measurements on this)
- I season the Chicken with my Cajun spice and add to my boiling pot and return to a boil. I cook at a heavy boil for 20 minutes.I then add my Louisiana Hot Sauce to taste.(this dish requires tasting as you go)
- Simmer for 1 hour at a slow simmer.Then add the cut Sausage for the final 30 minutes of simmering.I adjust the Cajun Spice and Hot Sauce again at this point.
- Serve over the cooked rice and Enjoy.Good luck keeping the tasters out of this until you get it done!!
People Who Like This Dish 4
- jdedrick Wilmington, NC
- brianna CA
- plain0me63 Temple, TX
- linebb956 La Feria, TX
- debbie919 Manahawkin, NJ
- rockyruby SANDUSKY, OH
- daking San Marcos, TX
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brianna
linebb956
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