Chicken and Sausage Gumbo
When I travel to New Orleans I always look forward to eating Gumbo. Chicken and Andouille sausage is a classic Cajun meal but some people prefer shrimp or seafood gumbo. A nice hardy meal.
Chicken and Sausage Gumbo
When I travel to New Orleans I always look forward to eating Gumbo. Chicken and Andouille sausage is a classic Cajun meal but some people prefer shrimp or seafood gumbo. A nice hardy meal.
Cooking Instructions
- 1
In a Dutch oven add a Tbsp of oil and heat on medium high. Add chicken and sausage, salt and pepper to taste, and sear the meat. Transfer meat and any liquid to a bowl.
- 2
Add the peanut oil to the pan and heat on medium. Add flour and constantly stir for 20 minutes making your roux. After 20 minutes the roux should be the color of caramel. If you want a darker more traditional gumbo you can continue stirring until it is more of a chocolate color.
- 3
Add in onion, celery and bell pepper (jalapeños if using) and cook for 5 minutes. Mix in meat.
- 4
Add chicken stock, okra, bay leaves, Cajun and file seasoning. Bring to a boil then lower heat to simmer for 1 hour.
- 5
Add in parsley and cook for 5 minutes.
- 6
Serve with rice and enjoy!
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