Is This the BEST Chicken and Sausage Gumbo Recipe EVER?
This Cajun classic makers for a great meal anytime during the year! We are happy to share this, one of our family’s favorites with you! We tell you:
What is gumbo made of?
What is jambalaya vs gumbo?
What is the secret to good gumbo?
Ingredients:
2 cups of all purpose flour
1/2 cup vegetable oil
1 bunch of celery, cut into 1/2 inch pieces
1 medium sweet onion, cut into 1/2 inch pieces
2 bell peppers (we prefer red, yellow or orange)
1 obscene amount of minced garlic (3T if you must have directions)
1 T salt
1 t cayenne pepper (m ore if you like it spicy)
2 pounds sliced smoked sausage, cut into 1/8 inch slices
1.5 pounds of boneless skinless chicken (we used thighs) cut into 1/2 in cubes
2 T of creole seasoning
8 cups of chicken broth
1bunch of green onions, diced
1. Preheat the oven to 400F.
2. Warm the broth as you brown the flour.
3. Spread the flour out in an even layer on a large baking sheet.
4. Place the flour into the oven for 10 minutes.
5. Remove from oven, stir, reestablish an even layer and repeat steps 4 and 5, lowering time if necessary until desired color is achieved. I am looking for the color of a cup of coffee with a splash of cream.
6. Once you remove the flour from the oven the final time, place on a cooling rack and stir to mix one last time.
7. Add the vegetable oil to a large pot on medium high heat.
8. Once the butter is melted, add the onions, peppers and celery. 9. Stir frequently until the veggies are soft and beginning to brown.
10. Reduce heat to medium low, add the garlic, and cayenne pepper. Stir to mix.
11. Season your chicken with the creole chicken, then add to the pot along with the sausage.
12. In a blender, combine a cup or so of the browned flour with a quart or so of the warmed broth. Mix until no flour lumps exist and add to the gumbo pot. Repeat until all of the flour and broth is gone.
13. Add all remaining ingredients to the pot.
14. Bring the gumbo to a boil on high heat, stirring and scraping the bottom of the pot.
15. Once boiling, lower heat to medium low and allow to simmer for a few hours. If the gumbo gets too thick, add water as necessary to achieve desired consistency.
16. Right before serving, turn off the heat and stir in the green onions and try to find those 3 damned bay leaves and remove them.
17. Serve over rice and garnish with extra chopped green onions. ENJOY!
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