Steps to Make Gordon Ramsay Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken and sausage gumbo (as taught to me by my french cajun grandma!). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have chicken and sausage gumbo (as taught to me by my french cajun grandma!) using 10 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):

1. Take 1/4 cup all-purpose flour
2. Make ready 1/4 cup vegetable oil
3. Prepare 3 stalks celery
4. Make ready 1 green bell pepper
5. Take 1 onion
6. Prepare 2 lb White meat chicken
7. Prepare 1 packages smoked sausage
8. Prepare salt
9. Take pepper
10. Prepare 4 cup water

Instructions to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):

1. Boil chicken in water until cooked.
2. Remove chicken. Save broth from chicken.
3. Pull chicken apart into shredded pieces or chunks removing any fat or tendons. Set aside.
4. Dice vegetables. Set aside.
5. Chop sausage. Set aside.
6. In large pot pour in vegetable oil. Heat on medium heat for about 2 minutes.
7. Pour flour in with oil and stir. You may need to add a bit more flour. You want it to have the consistency of a thin paste.
8. Constantly stir scraping bottom of pot. Do this until roux is very dark. About the color of brown gravy but darker. The stirring and scraping are very important. If you let it sit too long you'll burn the roux.
9. Once roux is darkened add your vegetables. Stirring constantly for 2 to 3 minutes.
10. Pour broth from chicken into pot. The roux will look like it's not mixing. Don't worry. As you cook it it will mix in evenly.
11. Add chicken and sausage. Add more water if needed to cover all ingredients plus some (real Gumbo is thin and watery, not thick). Probably another 2 or 3 cups.
12. Cook for about 1 1/2 to 2 hours. Stirring occasionally.
13. Serve over rice.
14. Season to taste.

So that is going to wrap it up with this special food chicken and sausage gumbo (as taught to me by my french cajun grandma!) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!