Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

Name: Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 1/4 cup vegetable oil; 3 stalks celery; 1 green bell pepper; 1 onion; 2 lb White meat chicken; 1 packages smoked sausage; salt; pepper; 4 cup water

Holly @cook_3371318

Galliano, Louisiana

If you want a thicker Gumbo use more flour and oil to make more roux.

I add in a few boiled eggs about half an hour before it's done.

If you've been to New Orleans this is similar to the Gumbo you'll find there with a bit of a difference. This is an authentic Cajun Gumbo recipe. Down here we serve it with potato salad. Sprinkle a little Gumbo filé on top for an even better cajun experience. Sometimes we add shrimp (small size) or ham (especially when I have leftovers from a baked ham). Also, if you're not familiar with making a roux you can buy it pre made in light or dark. Always use dark for this. I suggest making it yourself. You might not get it quite right the first time or two but it's worth it to learn.

If you want a thicker Gumbo use more flour and oil to make more roux.

I add in a few boiled eggs about half an hour before it's done.

Holly @cook_3371318

Galliano, Louisiana

If you want a thicker Gumbo use more flour and oil to make more roux.

I add in a few boiled eggs about half an hour before it's done.

If you want a thicker Gumbo use more flour and oil to make more roux.

I add in a few boiled eggs about half an hour before it's done.

Saved

Ingredients

1/4 cupall-purpose flour
1/4 cupvegetable oil
3 stalkscelery
1green bell pepper
1onion
2 lbWhite meat chicken
1 packagessmoked sausage
salt
pepper
4 cupwater

Saved

Steps

1

Boil chicken in water until cooked.
2

Remove chicken. Save broth from chicken.
3

Pull chicken apart into shredded pieces or chunks removing any fat or tendons. Set aside.
4

Dice vegetables. Set aside.
5

Chop sausage. Set aside.
6

In large pot pour in vegetable oil. Heat on medium heat for about 2 minutes.
7

Pour flour in with oil and stir. You may need to add a bit more flour. You want it to have the consistency of a thin paste.
8

Constantly stir scraping bottom of pot. Do this until roux is very dark. About the color of brown gravy but darker. The stirring and scraping are very important. If you let it sit too long you'll burn the roux.
9

Once roux is darkened add your vegetables. Stirring constantly for 2 to 3 minutes.
10

Pour broth from chicken into pot. The roux will look like it's not mixing. Don't worry. As you cook it it will mix in evenly.
11

Add chicken and sausage. Add more water if needed to cover all ingredients plus some (real Gumbo is thin and watery, not thick). Probably another 2 or 3 cups.
12

Cook for about 1 1/2 to 2 hours. Stirring occasionally.
13

Serve over rice.
14

Season to taste.