'Momma Made Em' Chicken and Sausage Gumbo Recipe
Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
My husband thought this was very good! For convenience, I used a rotisserie chicken with chicken broth. The only real changes I made was in step 3. Adding the vegetables to the roux without any liquid did not make sense to me. It was too dry so I added a can of chicken broth and let it simmer. However, I don't know why everything could not just be dumped into the pot and let simmer together. Good flavor. Next time, I will use bacon grease instead of oil for more flavor and certainly fresh vegetables when in season. Thanks for sharing!
Ok, one can use canola oil as well as butter to make the roux. pre cut the onions, celery, bell peppers. At the magic moment that the roux looks like a dark peanut butter, add the onions to cool it quickly and stop it from burning. carmelize then add the rest of the trinity. add water after this is cooked a bit then add the chicken. OUr family cooks the chicken with the bones to add more flavor. We also crack an egg for each person into the end of the cooking or serve the gumbo with rice and potatoe salad in the gumbo.
Down in South Louisiana we do tings a lil dif'rent Sha! We NEVER use a prepared creole or cajun seasoning mix. We ONLY use Andouille sausage & to make the roux we use bacon fat or butter NOT oil. Our TRINITY veggies are always fresh, NOT FROZEN, and a CAST IRON DUTCH OVEN is a MUST to cook in. Dar ya go Sha, try it dis way n you will dance!!!
Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.
A big, complex Cajun soup with lots of steps and lots of flavor features seasoned, marinated chicken and smoked sausage. A handcrafted roux ties it all together.
A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.