Chicken & Sausage Cajun Gumbo
Cajun gumbo's contain Okra, matter of fact Okra is the definition of gumbo. It thickens the soup and adds some great flavor.
My Cajun family makes gumbo for holidays and celebrations as well as for our families for dinner or lunch.
It is always in season here, we don't wait for cold weather, we just turn down the air conditioner and enjoy it.
2 cvegetable cooking oil (or any cooking oil will do)
2 cwhite all purpose flour
1 mediumfinely chopped onion
3 bunchgreen onions cut finely
1 mediumgreen bell pepper, chopped
2 stalk(s)celery, chopped
2 Tbspminced garlic
1/8 cparsley, chopped fine (i use dried if i don't have fresh on hand and it is good)
8 ozcan tomato sauce
1 lbsmoked sausage
1chicken cut up with skin removed
3 cokra, cleaned and sliced (optional)
1/4 cgumbo file'
1 Tbspsalt and pepper (or to taste)
1 Tbspred pepper (more if you want it real spicy)
How to Make Chicken & Sausage Cajun Gumbo
- To Make Roux:
In a microwave proof bowl combine cooking oil and
flour to make a paste. Microwave for 5 minutes and stir. Do this 3 or 4 times until mixture is the color of dark chocolate (do not burn or it will be bitter)
Set aside while you are making the gumbo
- In a large stock pot add onions, bell pepper, celery, garlic and parsley. Stir in 1 gallon of water and bring to a boil.
- Stir in roux mixture until it is dissolved.
Add tomato sauce, salt, black pepper and red pepper.
Drop in okra (optional), sausage and chicken and bring to a boil.
Simmer on medium until chicken is thoroughly cooked, about 40 minutes.
When gumbo is cooked, turn off the burner and add Gumbo File', this will add flavor and thicken the gumbo.
- Serve over cooked white rice.