About the Recipe
Growing up way down south, making gumbo was just something you learned how to do. This chicken and sausage gumbo is my recipe and has an authentic South Louisiana flavor that your family will love.
Ingredients
1 cup canola oil
1 cup flour
1 onion chopped
1 bell pepper chopped
3 stalks of celery chopped
2 tbsp minced garlic
2 bay leaves
2 tbsp salt
1 tsp black pepper
Cajun Seasoning to taste
1 can rotel tomatoes with juice
1 lb smoked sausage
1 chicken cutup (2 breasts, 2 thighs, 2 wings)
1 lb peeled raw shrimp - small 51 to 60 (optional)
4 tsp chicken broth paste or 4 boullion cubes
3 quarts of water
Directions
In a heavy skillet, brown chicken and sausage until lightly browned. Chicken does not need to be cooked all the way through. Set aside
Heat canola oil in a heavy pot on low heat.
When heated, gradually begin adding flour to make a roux. Stir roux constantly to prevent burning.
Cook and continue to stir roux over low heat until it reaches a dark brown color (like peanut butter)
Add in the chopped vegetables (onion, bell pepper, celery and garlic) to the roux and stir until softened 3 - 4 minutes
Add in the rotel tomatoes with juice
Add in the water a little at a time while stirring
When the gumbo mixture is heated, add in the chicken broth paste or boullion
Add in salt, pepper, cajun seasoning and bay leaves
Stir to combine and bring to a boil
Reduce heat and cook on medium heat for about 30 minutes
Add in the chicken and sausage and cook on low heat for 2 hours, stirring occasionally
After two hours, taste the gumbo and add more seasoning if desired
Remove chicken from pot and debone
Place chicken meat back into pot and discard bones
Add shrimp to pot
Let gumbo simmer while you make a pot of rice
Spoon gumbo over rice and enjoy!