My great grandmother had an old cast iron dutch oven and used to always cook gumbo for my family. Grandma was cajun french and taught me how to make the best roux ever. The dutch oven became mine and here is my version of my favorite chicken and sausage gumbo I've been perfecting over the last few years now. Reminds me of Grandma.
1In a cast iron dutch oven heat oil over Medium heat. Gradually sprinkle flour over oil, stirring constantly. Adjust temp so that roux is lightly bubbling. Stir constantly until roux is slightly darker than peanut butter. (I like a dark roux, but be careful not to burn. A burnt roux would have black specks) Roux will be pasty. Turn fire off and remove from burner. Pick meat off chicken and shred (I only use 3/4 of chicken, white and dark meat) In separate pan brown sausage, set aside. Return roux to medium high heat, add Guidry's seasoning (chopped onion, garlic, and celery)Stir together about 3 mins. Add Worcestershire sauce, cayenne and parsley and stir about 2 mins more. Slowly add chicken stock. Add smashed bouillon cubes. Once combined add shredded chicken, sausage, diced tomato, and water. Cook for 45 mins. Serve over rice. May sprinkle gumbo file' over each serving. Enjoy!