Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Recipe Chicken and Sausage Gumbo from a old recipe I found in a Southern Living grocery store paperback booklet called “America’s Best One Dish Recipes” February 1996 issue I have changed it slightly
1 pound smoked or Andouille sausage cut in pieces just about ½ wide
2 nice chicken breasts or thighs legs I always use breasts
3/4 cup chopped celery
3/4 cup chopped sweet onion
3/4 cup chopped green bell pepper
3 cloves garlic chopped up
2 bay leaves
1 tablespoon Slap Your Mama Cajun spice
½ teaspoon dried thyme
1 big tablespoon Worcestershire sauce
Good splash Crystal hot sauce about 3/4 teaspoon
2 good qts of water

¾ cup regular flour
½ cup canola vegetable or peanut oil
Method Made in a 4 quart or 5 quart iron Dutch Oven
Sauté the sausage a bit to get the grease out over medium heat and remove leave the flavorful grease in the pot and on the chicken
Add chicken breasts brown in the sausage grease and remove
Make the roux be careful not to splatter it on you while cooking it as its grease and hotter then boiling water take your time with the roux , a good roux is the secret to good Cajun dishes like this gumbo
Put flour and oil in on low heat and start slowly moving it over the bottom of the Dutch oven with the end of a flat spatula or edge of a big spoon to make the roux , you can let it simmer a minute as you stir it around the bottom of the pot it will take time to get it to a dark caramel color, when its brown you can stop It takes about ½ hour to do this more dark color can take up to almost 1 hour you can not rush this or burn the roux with too much heat , most of my roux take ½ hour at least for chicken and sausage gumbo. There will be browned bits in the roux from the sausage and chicken browning
When the roux is caramel color add the chopped up sweet onions celery and the green bell pepper this is the famous trinity of Cajun cooking , stir it up in the roux about 3 minutes and it will turn darker as you stir it
Add 2 good quarts of water to the pot and add the Slap Your Momma or other Cajun spice the thyme the garlic and the hot sauce. Add the chicken breasts or other chicken to the pot and bring to a simmer stirring now and then. Simmer over low boil 1 hour It does not look like much when you start simmering , it will thicken and develop tremendous flavor as it cooks down and thickens , add some water along the way if you think it needs a bit now and then but it must cook down some
Remove the chicken after 1 hour and set aside and add the sausage back to the pot , simmer ½ hour more then add the green onions to the pot , skim off some fat if you want it does have flavor but its still fat simmer another ½ hour stirring now and then and toward the end pull the cooked set aside chicken apart and put it in the pot to heat, remove the bay leaves stir it up and serve it with some rice on top if you want and put some Zatarain’s File in the dish of gumbo or the pot . It will be somewhat thick at this point anyway without the File . File made from sassafras leaves makes the gumbo thicker like okra does. I do not use okra mostly . I do sometimes but you can’t find it all the time where Im at . What can I say , this is a tremendously tasty dish ! Enjoy