Chicken and Sausage Gumbo Recipe

Chicken and Sausage Gumbo 

Ingredients 

1 Cup Canola Oil 

1 Cup All Purpose Flour 

1 1/2 cups chopped onion 

1 cup chopped bell pepper 

1 cup celery 

1 Table Spoon minced Garlic 

2 Teaspoon Cajun Seasoning with Salt 

1/2 pound Tasso cut into small pieces 

1 pound Andouille cut into medallion size pieces 

One cup White Wine (Chardonnay, Sauvignon Blanc, Pinot Grigio) 

Three Bay Leaves 

Six Cups Chicken Broth 

1 pound boneless skinless chicken breasts cut up into bite size pieces and seasoned with two teaspoons Cajun Seasoning with Salt 

Directions

Before beginning, prep all of your ingredients for quick addition to the pot. 

Making the Roux:

Step One- Heat your pot (preferably a large dutch oven) over medium heat. 

Step Two- Add the Oil 

Step Three- Add the Flour and whisk together. 

Step  Four- Stir until your roux is dark brown. 

DO NOT STOP STIRRING WHILE YOU ARE MAKING YOUR ROUX! If you stop, you risk burning the roux. And then you will have to discard it and start over. 

Making the Gumbo:

Step Five- add the vegetable mix and stir to combine. Cook for three to five minutes until vegetables are browned. (At this point, you no longer need to stir constantly.)

Step Six - add the Tasso and cook for two to three minutes until browned. 

Step Seven- add the sausage and cook for two to three minutes until brown. 

Step Eight. Add the wine and stir to combine . 

Step Eight and 1/2 - add Bay Leafs 

Step Nine- Add chicken broth one cup at a time until its consistency of a thin gravy. 

Step Ten - Turn up the heat until it just comes to a boil. 

Step Eleven- Turn down to low and let simmer uncovered for three hours, stirring often. 

Step Twelve- Turn the heat back up and let it come to a slight boil once again. Continue stirring often.

Step Thirteen- add the chicken and stir to combine. Turn heat back down to low and simmer for an hour, stirring often. 

Taste for seasoning, turn the heat off, and serve over rice.