Gumbo - Dads Most Requested
|Keywords:||sausage, Gumbo, andouille|
|2 qt||chicken broth, divided|
|1 - 2 Tbsp||cajun seasoning, such as tony chacheres|
|1 lb||boneless chicken breast|
|1 lb||chicken thighs|
|1 lb||andouille sausage, sliced thin - i buy johnsonville|
|1 1/4 c||vegetable oil|
|1 1/4 c||flour|
|1 c||chopped onion|
|1 c||chopped celery|
|3/4 c||green bell pepper, chopped - i have used all different peppers|
|1 tsp||hot pepper sauce, more if you want more heat|
|1 - 1 1/2 c||okra, sliced ( optional )|
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DirectionsIn a dutch oven, combine 2 cups chicken broth, 2 cups water, and Cajun seasoning. Bring to a simmer.Add chicken and return to a simmer. Cover and cook for 10 minutes.
Remove from heat and let chicken cool in broth. Cut into bite size chunks. Reserve chicken and broth.In a heavy skillet (preferably cast iron), heat oil on medium heat. Add flour, stirring with a wooden spoon to make a roux. Continue to cook, stirring constantly, until roux reaches a caramel color.Remove from heat. Add onion. bell pepper, and celery, stirring well. Transfer roux to a separate bowl. (Roux will continue to cook and darken after it is removed from heat.)In a large stockpot, bring reserved chicken broth and remaining chicken broth to a boil over medium high heat. Add water, if necessary, to make 3 1/2 quarts broth. When broth boils, remove from heat and add roux.
Let sit for 5 minutes until roux melts and dissolves in broth, whisking to prevent sticking.Return broth to medium heat. When mixture reaches a simmer, add sausage and reserved chicken.
Return to a simmer and cook for 1 1/2 hours. The last 30 minutes add the Okra if using.
Taste and check seasoning. Add pepper sauce and more Cajun seasoning, if desired. Skim off any fat.Serve over cooked rice. Garnish with chopped green onion, if desired.
This is delicious Gumbo, your home will smell amazing.