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"Those who forget the pasta are condemned to reheat it."--Unknown

Cajun Chicken and Sausage Gumbo Recipe

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This recipe for Cajun Chicken and Sausage Gumbo is from DELISH--ENJOY THE DISH!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 Lbs. Chicken (White and Dark Meat) Cut into Bite-sized Pieces
Kosher Salt to Taste
Fresh Ground Black Pepper to Taste
1 1/4 C. Vegetable Oil
1 1/4 C. All-Purpose Flour
1 1/4 C. Celery Chopped
1 Large Onion Chopped
1 Large Green Pepper Seeded and Chopped
2 Bay Leaves
2 tsp Salt or to Taste
Pinch Cayenne Pepper
1 1/2 Lb. Andouille Sausage Sliced
6 C. Chicken Broth
1 1/2 C. Water
3 Green Onions Thinly Sliced
Directions:
Directions:
Season Chicken with Salt and Pepper. Place in Container, Cover and Chill Until Ready to Use.
To Make the Roux, Combine Oil and Flour in Dutch oven over Medium Heat. Cook, Stirring Constantly, Until Roux turns Dark Brown, But Watch Closely so it doesn't burn.
Add Celery, Onion ad Bell Pepper. Cook Stirring Constantly, For 3 Min. Add Bay Leaves, 2 tsp Salt or to taste, Cayenne Pepper and Sausage. Cook 4 Min
Stir in Broth and Water, Mix Well
Bring to a Boil, then Reduce Heat to Low. Simmer, Uncovered for 1 hour. Add Chicken; Cook, Uncovered, for 1 1/2 Hours or until Gumbo is thickened and Chicken is Tender. Sprinkle Green Onions over top as Garnish. Serve with Cooked Rice
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Good with the Spicy Cheesy Garlic Bread

 

 

 

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