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Chicken and Sausage Gumbo Recipe
Chicken and Sausage Gumbo Recipe
About 6-7 pounds of chicken, seasoned generously with Cajun Seasoning like Tony Chachere’s
(I like to use one large fryer or small stewing hen, cut into pieces and skin removed, plus 4 large boneless breast halves.)
2 pounds of sausage
(If you’re fortunate enough to have access to a large variety of sausage like we have here in South Louisiana, I suggest using both smoked and fresh sausage. When using smoked sausage, slice it before adding it to the pot. When using fresh, put the links in whole and then slice them after they’re cooked.)
16 oz. dark brown roux
(I used to always make my own roux by browning flour in oil (Google it), but nowadays I usually use a great store-bought jarred roux made in Ville Platte called “Kary’s Roux.” In my opinion, it’s just as good as making it from scratch and saves a lot of time.
2 medium onions, chopped
1 medium bell pepper, chopped
1 or 2 stalks of celery, chopped
About 1 cup chopped onion tops (green onions), plus more to use as garnish
8 quarts water (If you’re not using bone-in chicken, substitute chicken broth for about half the liquid.)
½ cup chopped parsley
3 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. garlic powder
Note: Some purists say a gumbo must have okra in it. Afterall, the word “gumbo” comes from the African word “quingombo,” and the Cajun French word “gombo” means okra. I grew up with okra in my gumbo, but since my wife and kids don’t like it, I usually don’t add it anymore. But if you do want to add okra, here’s what you do. Slice it, then add it for the last hour of cooking. Okra is primarily a thickening agent, so if you’re going to use it you might want to cut down just a bit on your roux.
First, get your water boiling. It takes a long time to bring eight quarts of water to a boil, so while that’s happening you can prepare the other ingredients. When the water comes to a rapid boil, add the roux, about one heaping tablespoon at a time, and stir until completely dissolved. Add all the other ingredients except for the boneless chicken breasts, if you’re using them. I usually don’t add the boneless chicken until about the last 45 minutes since it cooks more quickly than the bone-in chicken. Let the whole thing cook for about two hours. Before time for serving, I like to remove the chicken, debone it, break it into bite-size pieces, and return it to the pot. To serve, ladle the gumbo into a bowl over cooked white rice. I usually sprinkle a few chopped green onions over the top when serving. Bon appétit!
A good gumbo dinner is never complete without potato salad (simple cajun style, not the kind with all the crunchy stuff) and a loaf of french bread. Here’s my wife’s recipe for making Cajun potato salad, which she learned from my mother.
Tonnere mes chiens c’est bon! (That’s French from my Mom’s side. She was an Ardoin from Ville Platte.)
Hope you enjoy!
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