REAL CAJUN CHICKEN AND SAUSAGE GUMBO
This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi.
Provided by chef 493847
Categories Gumbo
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
- Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
- Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.
- When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
- Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.
- Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
- Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
- Serve over hot cooked rice.
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Muhammad Asgar
[email protected]This gumbo was just okay. It wasn't bad, but it wasn't anything special either.
Onunga Calvin
[email protected]I've tried several gumbo recipes and this one is by far the best. It's easy to make and always turns out delicious.
Action Dhamaka
[email protected]I followed the recipe exactly and my gumbo turned out bland. I think I might have used the wrong type of sausage.
Steveocat Steveocat
[email protected]This gumbo was a little too spicy for me, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Jiggs Borah
[email protected]I'm from Louisiana and this gumbo is the real deal! It's got all the classic flavors and ingredients.
Nina McCord
[email protected]This was a great gumbo recipe. It was easy to follow and the dish turned out delicious. I especially liked the addition of okra.
Dennis Hammond
[email protected]This gumbo is amazing! The flavors are so rich and complex. I'll definitely be making this again.
Ashley Shea
[email protected]I love this gumbo! It's so flavorful and comforting. I always make a big batch so I can have leftovers for lunch the next day.
Pubg Janu
[email protected]This was my first time making gumbo and it was delicious! The instructions were easy to follow and the dish turned out great.
Md Shajib
[email protected]I've made this gumbo several times now and it always turns out great. It's a great way to use up leftover chicken and sausage.
Kahiel Hastings
[email protected]This gumbo was a hit with my family! It was easy to make and packed with flavor. The chicken and sausage were cooked perfectly and the vegetables were tender but still had a little crunch. The roux was smooth and flavorful and the overall dish was we