David's Chicken and Sausage Gumbo

David Kuhlmann

By
@David_Kuhlmann

This is a basic Gumbo that most people will enjoy. You can do any variation you like as long as you use what's listed. The most important ingredient of a great Gumbo is the Roux! It has to be made to the right color before you add your veggies and seasonings. Never use Kitchen Bouquet to color your Roux! All of the special flavor comes from properly browning the Roux.

Put rice in a bowl and ladle the Gumbo over the top of the rice!

Cajun cooking IS NOT HOT!!!! It's a proper blend of FLAVOR and knowing how to have the different flavors combine properly.

Bon Appetite!


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Comments:

Serves:

4-8

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 large
fryer chicken
1 lb
sausage (smoked, kielbasa, andouille etc) 1/4-1/2 inch slices then browned in a skillet
1/2 c
roux (see my first you have a roux)
3 medium
yellow onions rough chopped
1/2 stalk(s)
celery rough chopped
1 medium
bell pepper
1 bunch
green onions
4 clove
garlic chopped fine
3-4 pinch
salt and red pepper to taste
3-4
bay leaves, dried
few pinch
tyme
1/2 tsp
file (if you have it)
1 c
cooked med grain white rice (you can use long grain if med not available)

Directions Step-By-Step

1
Boil the chicken in a large pot and fill with hot water. Add the bay leaves to water and slow boil about 45 minutes. This creates your stock for the Gumbo. After done allow to cool about 15 minutes then remove chicken from pot. Strain off floating fat.

Take chicken and remove all of the meat from the whole bird. Take all of the meat and rough chop into large bite sized pieces. Set pot of broth to the side. Remove the bay leaves.
2
In another pot put in the roux and bring to a hot temp where it's hot like it was when you were making it. Or make at this time and when it gets to a very dark Coke color then add all of your chopped veggies (Holy Trinity) add the rest of the seasonings to the roux and stir until veggies are soft and the onion starts to turn clear.
3
Once your pot with the veggies and seasoning are ready put in the chicken meat and sausage. Continue to stir for about 10 minutes to make sure mixed well and all is hot and simmering. Then start adding the stock. Put in a cup first and stir, you will notice that this becomes thick. After this is done start adding enough stock to cover the contents by about an inch or so. You don't want this too watered down. You want to have a chunky quality to your Gumbo. Continue to simmer for about an hour. You will get evaporation so continue to add a cup of stock as needed.

About this Recipe

Main Ingredient: Chicken
Regional Style: Cajun/Creole