Ingredients: |
Ingredients: 4 qts water
1 lb smoked pork sausage, sliced
1 cup Basic Traditional Roux (directions below)
2 medium onions, chopped
1 bell pepper, chopped
1 tbsp Cajun seasoned salt
4 garlic cloves, chopped
1 - 2 tbsp file powder
1 lb fresh tender okra pods, trimmed & chopped
6 boneless, skinless chicken thighs, cut into halves
1/2 cup green onions, chopped
1/2 cup fresh parsley, chopped
Cajun season salt to taste
5 cups hot cooked rice
|
Directions: |
Directions:Basic Traditional Roux -
Roux is the base for all gumbos, gravies & stews. To prepare Basic Traditional Roux, heat 1 cup butter, shortening, or bacon drippings in a cast-iron Dutch oven or skillet. Add 1 cup flour gradually, stirring constantly. Cook until dark brown, being careful not to burn. If there is the slightest indication of overbrowning, dispose of the roux & start over. Even a slightly burned roux will ruin a savory dish. Add seasonings and stock to make various sauces & gravies. You may store the roux in the refrigerator or freezer for future use. This recipe yields 1 cup of roux.
Gumbo -
Bring the water to a boil in a 6qt stockpot. Add the sausage, roux, onions, bell pepper, okra, file powder, 1 tbsp Cajun seasoned salt & garlic. Bring to a boil; reduce the heat. Simmer for 1 hour, stirring occasionally.
Add the chicken to the gumbo. Simmer for 30 mins, stirring occasionally. Stir in the green onions & parsley. Simmer for 10 mins longer, stirring occasionally. Season with Cajun seasoning and salt to taste. Ladle the gumbo over the hot cooked rice in soup bowls. Serve with hot sauce.
Serves 10 |
This recipe for Cajun Chicken & Sausage Gumbo is from