Bayou Sausage and Chicken Gumbo
"This gumbo was taught to me by my husband's family. So this is my tribute to them for teaching me such a great, traditional, and soulful dish. Most people are intimidated by thought of making a Gumbo, but it doesnt have to be difficult. This recipe is basic; you can add what ever else you'd like. After all, isnt that what a Gumbo is- a pot full of everything. In our home we serve this gumbo over rice with a side of classic potato salad."
- Ready In:
- 4hrs
- Ingredients:
- 11
- Yields:
-
1 Gumbo
- Serves:
- 6-8
ingredients
- 1 cup flour
- 1 cup oil
- 1 diced red pepper
- 1 diced green pepper
- 4 stalks celery
- 1 diced onion
- 2 tablespoons creole seasoning
- 1 lb skinless bone-in chicken
- 5 andouille sausages, sliced into thick coins
- 5 cups water
- file powder or parsley flakes
directions
-
To make the Roux:
- In a large pot, combine oil and flour over low/med heat. Stir continuously, careful not to scorch. Mixture will start to brown, its ready when its the color of milk chocolate.
-
The Gumbo:
- To your roux, add the diced veggies and stir to coat with roux. Cook for about 5 minutes
- Stir in the creole seasoning (adjust to your taste- we use Tony Chachere Seasoning).
- Add the chicken and sausage. (we use chicken thighs but any cut of meat will do) At this point, the veggie mixture will be browning and looking like a mush of colors. Pour in the water. Give it a good stir and cover. Let it cook for about 2-3hours on low, or until the meat is falling off the bones.
- Serve hot over rice with a side of potato salad. Sprinkle File or parsley on top. Enjoy!
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RECIPE SUBMITTED BY
Hi! Im Chef Opps from the DC metro area. Ive been cooking for only a short while. Cooking is a therapeutic past-time for me that I enjoy doing on a daily basis.
