Chicken and Sausage Gumbo
- 3 lb Chicken breasts, split in - Half and boned
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- 1 lb andouille sausage, smoked sausage or kielbasa
- 1/2 c Vegetable oil
- 1/2 c All-purpose flour
- 1 c Chopped onion (1 lg)
- 1 c Chopped pepper (1 lg)
- 1 c Chopped celery (2 ribs)
- 7 c Water divided
- 1 ts Black pepper
- 1 ts Chopped garlic (1 clove)
- 1/2 ts Cayenne pepper
- Season chicken breasts lightly with salt, black pepper and garlic
powder. If possible, do this the day before you cook the gumbo.
slice sausage into 1/4-to-1/2 inch pieces.
- Make roux, using a
cast iron or very heavy skillet that is very clean. Place oil in skillet
over high heat - oil should be at stage where it just begins to smoke -
and gradually stir in flour, using a long-handled spoon.
- Roux will take
about 3 to 4 minutes to cook and must be stirred constantly so that it
does not burn. If you see black specks in the roux, it has burned and
you must start over again.
- As you make the roux, it will change
in color from cream to tan to brown and then to dark red-brown. Remove
- Stir in onions, green peppers and celery, stirring constantly
until roux stops getting darker.
- Bring to stove once more, and cook over
low heat about five to seven minutes, stirring constantly.
- In a
large dutch oven, bring 6 c of water to a boil, and add the roux,
stirring to dissolve it thoroughly.
- Carefully add chicken and cook about
30 to 40 minutes or until chicken is cooked through.
- Remove chicken, and
set aside to cool. De bone chicken, and cut into bite-size
- Add sausage, 1 c water, 1 ts black pepper and chopped garlic and
cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring
frequently. Taste, and add salt, if necessary.
- Stir in the
chicken, and remove the gumbo from the heat. skim surface to remove fat
that sausage gives off during cooking.
- Serve over rice with a
tossed salad and French bread.
Yield: 6 servings of Cajun chicken and
sausage gumbo. This gumbo is Excellent!
Watch Justin Wilson prepare
Andouille Gumbo with his Cajun humor mixed in with his cooking
Cajun Recipes Page 1