Beth’s Cajun Chicken & Sausage Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-2 tbsp cooking oil or olive oil
4-6 boneless, skinless chicken thighs
1 lb smoked sausage
1 lb fresh pork sausage with green onions
⅓ to ½ jar Roux (Kary’s, Savoie’s or Richard’s)
1 medium yellow onion, chopped
Zatarain’s or Konriko Cajun seasoning OR
Salt, black pepper and cayenne pepper to taste
Optional: chopped green onions, Louisiana hot sauce
Large pot, at least 8 quarts
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Directions: |
Directions:Cut your chicken thighs in quarters, season and put to the side. Cut your sausage into slices. The smoked sausage should be cut to 1” slices and the fresh sausage into 3” slices. The easiest way to cut the fresh sausage is using kitchen scissors (the sharper the better). Chop your yellow onion and green onions. Scoop your Roux into a 2 cup measuring cup and add just enough hot water to cover the Roux.
Spoon cooking oil into pot and place on medium heat. When oil heats up add chicken. Stir chicken enough so that it doesn’t stick, and brown well. Add smoked sausage and simmer until smoked sausage starts to brown. Add fresh sausage and yellow onion and simmer until onions are clear, stirring frequently.
By now the Roux and water should be softening. Give it a good stir and add this to your meat along with an additional cup of water. Turn the heat down to just above “Lo” (I usually put on the “1” or “2” setting), cover and let the mixture simmer until it starts to boil.
When mixture begins to boil add 8 cups of water, cover and simmer for at least 45 minutes, stirring occasionally to prevent sticking or scorching. At this point you will “taste test” the stock and season according to your taste using either the Zatarain’s OR Konriko Cajun seasoning OR salt, black pepper and/or cayenne pepper. Add a little at a time, stir and taste again. Repeat until it’s to your liking. It is important that you add seasoning in small portions. It n shouldn’t take much...just a little shake of this and that!
If you have time, you can turn your gumbo down to low, cover and let it simmer for another hour or longer. The longer you cook it, the more flavor it will gather. Just be mindful that your stock will begin to evaporate under longer cooking times so you will need to add water back to the stock and stir well if you have evaporation.
Serve over white rice and garnish with green onions. For those that like it spicy, add a couple of drops of Louisiana Hot sauce or Tabasco. |
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Number Of
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Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:About 20 minutes |
Personal
Notes: |
Personal
Notes: This gumbo, passed down from my the Acadian ancestors, is the simplest of gumbos. Unlike a Creole gumbo, it is made with the simple ingredients that were available to farmers. I have been making this gumbo for over 40 years and have tweaked It on many occasions to cut down on the work and time it takes to make it. Years ago, when I made my first gumbo, I had to make the Roux (which is what makes Cajun gumbo, gumbo) from scratch. While Roux is made from 2 simple ingredients it is labor intensive and very fickle. I can’t even begin to imagine what it was like to cook Roux before houses were equipped with air conditioning! Anyway, I will submit the recipe for Roux in the event anyone wants to tackle that beast but I will tell you, the already jarred version you can purchase is no different than homemade. That said, as I am sure most of you don’t live in Louisiana, and can’t get the ingredients at your local grocer, you can order any ingredients from a place called “Best Stop” in Scott, Louisiana. You can google it. They butcher and smoke their meats and ship them. The shipping is pricey because it is shipped overnight and cold but their website will tell you exactly how many items can be packed into their shipping boxes...and it’s a whole bunch! I hope you enjoy this dish as much as my family does. It is our go to comfort food.
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