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Chicken And Sausage Gumbo (as Taught To Me By My French Cajun Grandma!) Recipe

Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) Recipe
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Prepare the ingredients before making Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) in your home. Then, follow these steps below to serve Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) for your family or friends.

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

  • 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

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

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) in your home by yourself.

    Step 1
  • Boil chicken in water until cooked.
  • Step 2
  • Remove chicken. Save broth from chicken.
  • Step 3
  • Pull chicken apart into shredded pieces or chunks removing any fat or tendons. Set aside.
  • Step 4
  • Dice vegetables. Set aside.
  • Step 5
  • Chop sausage. Set aside.
  • Step 6
  • In large pot pour in vegetable oil. Heat on medium heat for about 2 minutes.
  • Step 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.
  • Step 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.
  • Step 9
  • Once roux is darkened add your vegetables. Stirring constantly for 2 to 3 minutes.
  • Step 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.
  • Step 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.
  • Step 12
  • Cook for about 1 1/2 to 2 hours. Stirring occasionally.
  • Step 13
  • Serve over rice.
  • Step 14
  • Season to taste.
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