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#CHICKEN AND SAUSAGE GUMBO CAJUN NINJA HOW TO#

Make a pot of rice for 4 people by bringing 2 cups water to a boil in a medium saucepan.Ĭook for 20 minutes and do not disturb the pot. Stir well and add more stock to cover all ingredients. Let sit a few minutes, and then cut into bite size pieces.Īdd the chicken and sausage to the gumbo. The chicken breasts should be done after 1 hour. Occasionally stir and add additional stock if needed. Make sure all is covered well with stock.Īdd Cajun seasoning, Bay leaves, dashes of Tabasco.

Ladle out 3-4 cups chicken stock from the boiling chicken pot. Return the pot to the heat and place on medium. “First you make a roux.”Ĭontinuously stir until the roux becomes a dark caramel color.Ĭarefully, pour the roux into the Cajun Trinity.

The Roux should be smooth with no lumps of flour. Sprinkle in a little flour and stir well.Īdd a little more flour and stir and so on. Once bubbly and hot, gradually add the ½ cup of flour. In the skillet, melt the 1 stick of butter. Next, in the Dutch oven, heat 2 tablespoons of canola oil and sauté the Cajun Trinity until onions and celery are translucent. Meanwhile, spray a non-stick skillet with canola oil.Ĭook the Andouille sausage turning often for about 20 minutes.Ĭut into ½ inch slices and set aside for later. Place the chicken breasts in the boiling water and boil for 50-60 minutes. Season the water with salt and Cajun seasoning. Leave enough room for the chicken breasts. Prepare all your ingredients and have ready to go. Ingredients for Your Gumbo Gumbo IngredientsĢ-3 links Andouille sausage or any quality sausageġ tablespoon Cajun seasoning (like Tony’s)Ĥ-5 cups Cajun Trinity (chopped onion, bell pepper, celery, garlic and parsley)

Watch the video to learn more about this secret of Cajun cooking.Ħ-8 quart Dutch oven or large pot (non-stick okay) Want to know the secret to making a great gumbo?

#CHICKEN AND SAUSAGE GUMBO CAJUN NINJA HOW TO#

Simple, inexpensive, great-tasting and a Cajun cooking favorite, this recipe is for you if you want to learn how to cook chicken and sausage gumbo. This chicken and sausage gumbo recipe has been in our family a long, long time. These authentic Cajun recipes that we’re cataloging on this website are Louisiana cultural treasures.

Sprinkle green onions, parsley, and file in the bowls.How to Make Chicken and Sausage Gumbo Chicken and Sausage GumboĬhicken and Sausage Gumbo is hard to beat if you want a great meal that is very inexpensive and will serve a lot of people, or make a lot of leftovers to freeze for during the week heat-and-serve dinners.

Serve in a soup plate, over hot cooked rice.

With a large spoon, skim as much fat as possible from the top.

If needed, add enough water or broth to cover the chicken. In the last 20 minutes, add deboned chicken. Add enough water or chicken broth to fill the pot about half way. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar.

Brown chicken thighs and sausage in a cast iron dutch oven.