Hi Guys! Hope everyone had a wonderful Mardi Gras and a sweet Valentine's Day. I have been on again and off again sick for the last 2 weeks and it's driving me bonkers! Actually right now I have no voice. NONE. :( Haven't since Sunday night.
And, I know I'm late to post this but I wanted to make sure it was posted. This dish is one of the ways we celebrate Fat Tuesday EVERY year! Enjoy....
When I started dating my husband back in 2000, we went to New Orleans to visit some of his family. We stay with his Mamaw, and she cooked us a feast! That was the first time I had ever tried gumbo, lucky for me she taught me how she makes it.
This was one of the first things I ever learned how to make, almost 13 years ago. It's full of meat and super hearty. David request this at least twice a month (It's one of his favs). This really isn't too spicy, I let people who want it spicier add in extra hot sauce at the end.
The browning sauce can be found in a little 4 oz. bottle down the condiments aisle (like ketchup, bbq sauce, etc.) OH! and feel free to use any combo of chicken here, she used a whole chicken cut up. I wanted my life to be a tad easier so I stick to boneless. ;)
Chicken & Sausage Gumbo
- 1 lb. boneless chicken breast
- 1 1/2 lbs. boneless chicken thighs
- 3 smoked sausage, sliced (about 1 1/2lbs.)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, sliced
- 1 medium green bell pepper, diced
- 1/2 cup vegetable oil, divided
- 1/2 cup all-purpose flour
- 44 oz. chicken broth (3 cans)
- 1 1/2 teaspoon browning & seasoning sauce (we use Kitchen Bouquet)
- 1 teaspoon Cajun seasoning
- dash or 2 cayenne pepper
- salt & pepper, to taste
- hot sauce, to taste (we LOVE Crystal's)
- *In a large skillet over medium-high heat, add 1/4 cup of oil. When hot add in chicken skin side down, until chicken starts to brown. Flip chicken and repeat with other side. (Chicken will not be all the way cooked! This is okay! And if needed do in 2 batches, be sure to not use extra oil.) When chicken is lightly browned on both sides remove and place in a large stock pot, set aside.
- Without wiping skillet add in remaining 1/4 cup of oil. Add in flour and continue to stir scrapping the bottom just until flour is wet, then add in onion, celery, and bell pepper. Season with salt & pepper to taste. Stir until roux is lightly browned and vegetables start to get soft. Add in garlic, browning seasoning, Cajun seasoning, and cayenne pepper. Stir until flour mixture is a uniform chocolate color, about 2 minutes. Stir in about 1 1/2 cups of broth. Mix until flour mixture becomes one with broth. Transfer veg/flour mixture to large stock pot with chicken. Add in remaining broth, sausage, and few shakes of hot sauce. Stir and turn heat to medium-high and bring to a soft boil, then lower tempertaure to simmer and cover.
- Simmer on low for 1 to 2 hours. After the first 45 mins - 1 hour pull chicken out and shred, return to pot to continue cooking. Add more cajun seasoning, and/or salt & pepper, if desired. Serve gumbo with rice and french bread
Feeds about 8 (1 cup)
Slightly adapted from: David's Mamaw