Step-by-Step Guide to Make Homemade Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, How to Prepare Award-winning Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

In regards to cooking, it's crucial to take into account that everyone else started somewhere. I do not know of a single person who came to be with a wooden cooking spoon and all set. There's a lot of learning that needs to be carried out in order to become prolific cook and there is definitely room for improvement. Not only do you will need to start with the basics in terms of cooking but you nearly need to start if learning to cook a fresh cuisine such as Chinese, Indian, Thai, or Indian food.

The same holds true for lunches once we frequently add to a can of soup or even box of macaroni and cheese or some other such product instead of putting our creative efforts into making an instant and easy yet delicious lunch. You may notice many thoughts in this guide and the expectation is that these thoughts will not only get you off to a excellent start for finishing the lunch R-UT all of us seem to find ourselves in at some point or another but in addition to use new things all on your very own.

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Many things affect the quality of taste from Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) using 10 ingredients and 14 steps. Here is how you can achieve it.

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.

Ingredients and spices that need to be Make ready to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):

1. 1/4 cup all-purpose flour
2. 1/4 cup vegetable oil
3. 3 stalks celery
4. 1 green bell pepper
5. 1 onion
6. 2 lb White meat chicken
7. 1 packages smoked sausage
8. salt
9. pepper
10. 4 cup water

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

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.

While this is certainly not the end all be guide to cooking fast and simple lunches it's good food for thought. The expectation is that will get your creative juices flowing so that you could prepare excellent lunches for your family without having to perform too terribly much heavy cooking in the approach.

So that's going to wrap this up with this special food Simple Way to Prepare Speedy Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!). Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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