Chicken And Sausage Gumbo For You

Chicken And Sausage Gumbo Recipe

Chicken And Sausage Gumbo Recipe

Here is another of my favorite Gumbo Recipes. Now in case you have not yet understood completely the roux is the most important part of any Gumbo. And a good roux is the color of the Mississippi. Yes a rich mahogany brown color. And it takes a lot of trial and error for some cooks to make a wonderful roux though it really shouldn't.

To make a roux to make a Cajun weep you need to start with vegetable oil in a cast iron skillet and get your oil to a medium high temperature. Have a couple of cups of plain all purpose flour setting there near to your pan with the hot oil. Add your flour to the hot vegetable oil and stir constantly. Yes constantly and you want to use a wire whisk to stir with. And yes you want to use plain flour or all purpose flour. Do not use self rising flour to make roux. It will not work.

If you follow the below recipe you will have one of the best Gumbos you will ever taste.

Chicken And Sausage Gumbo Recipe

1 Pound of Hot Smoked Link Sausage cut into 1/2 inch slices.

4 Skinned Boneless Chicken Breast cut into very small cubes.

1/2 Cup Vegetable Oil

1/2 Cup Of All Purpose Plain Flour

1 Cup Of Chopped Onion

1 Green Bell Pepper Diced Fine

1 Cup Of Diced Celery

1 Tablespoon Minced Garlic

7 Cups Of Sweet Sue Chicken Broth

2 Teaspoons Creole Seasoning

1 Tablespoon Worcestershire Sauce

1 Teaspoon Dried Thyme

1 Teaspoon Ground Cayenne Pepper

2 Bay Leafs

1/2 Cup Diced Green Onions Including Tops

1 Pound Sliced Thawed Frozen Okra

1 Small Can Tomato Paste

Cook sausage in a dutch oven until browned and remove from heat saving the drippings. Set sausage aside and cook chicken in the drippings until done. Remove chicken and set aside and save drippings.

Measure your drippings and add enough oil to make 1/2 cup of oil. Add 1 Cup of Flour and stir constantly in the dutch oven over medium heat until the roux is chocolate colored. Add your chopped onion and next three ingredients and stir until your vegetables are tender.

Remove from heat and stir in your 7 cups of chicken broth stirring constantly with your whisk. Once you have it all in set back on burner on low heat. Add in all your ingredients except the tomato paste and cook for at least 1 hour on low heat.

In the last 30 minutes or so of cooking time stir in your tomato paste. You will want to cook on a low simmer for at least 2 hours after you add the tomato paste. You will want to serve this gumbo over hot buttered rice as it has been served for hundreds of years in New Orleans and the surrounding area.

Garnish your Gumbo with the chopped green onions.

You can if you wish add in peeled cooked shrimp or other seafood but the above recipe doesn't really need anything added. You can try serving this Gumbo over corned bread squares.Some people love it that way.

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