CHICKEN SAUSAGE GUMBO
I learned this recipe many years ago while I was living in the Southern Bayous of Louisiana. And when I say Southern Bayous I mean it, my time was spent wandering around Dulac, Port Fourchon, Thibodeaux, Houma, Venice, and every place in between.
One thing I learned real quick, and that is that the people truly make up the Louisiana Culture. Coming together on the weekends for a party in the backyard and just enjoying each others company with food, music, and good times. Life doesn't get much better than that folks!
This recipe is the same recipe we served in many restaurants and is a time honored classic. Here is a secret for ya, an older lady that has been cooking in South Louisiana for 60 years taught me this recipe, many years ago. I hope you enjoy it as much as we have!
Ingredients:
- 2.5 lbs Chicken Thighs
- 2 lbs Cajun Sausage
- 1 Gallon Water
- 1 Lg Chopped Onion
- 1 Lg Bell Pepper
- 3 Ribs Chopped Celery
- 4 Cloves Chopped Garlic
- 1/4 Lb Chicken Base
- 1 Cup White Flour
- 1 Cup Vegetable Oil
- 1/4 Cup Gunpowder Cajun Seasoning
- 6 Gunpowder Original Bay Leaves
Now the first thing you are gonna want to do is get that chicken boilin'! So put that gallon of water, chicken, and vegetables in a large stock pot and get em rippin.
While that is going let's make our Dark Roux. Combine that Oil and Flour in a Cast Iron Skillet on low-medium heat. Now this is going to take some time so grab a stool and a few beers and start stirring the roux. You can not walk away from this, you gotta always keep stirring the Roux. Continue cooking it until that Roux turns to a Dark Chocolate Color. You will smell it how good it's gonna be! Now keep in mind, if it has black specks in it, you burnt it. Start another one and have a few more beers. Gumbo is all about that good time!
That chicken should be done now so grab that pot and let's get to work. If you were lucky and got them boneless thighs you are in luck. Just grab some tongs and separate that chicken a bit. If you have to de-bone it, grab them thighs out with some tongs and get the bones on outta there.
Now we ready for some magic to happen! Toss that cut up Cajun Sausage in the pot with the Seasoning, Chicken Base, and Bay Leaves. Put on medium heat and once it is good and hot again put that Dark Roux in there while stirring. Now be careful, if that Roux is really hot it will splash up on ya, and you don't want that. We call it Cajun Napalm for a reason! Now stir the heck out of it real good, get all them goodies combined real good.
Let's grab a few more beers and cook it for about 45 Minutes, grab ya a bowl of rice and pour it on over! Guaranteed to be the best damn thing you have eaten today! Oh and if ya want some File Powder on it, go ahead. Some do, some don't.