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? 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. There are different variations of Cajun Chicken and Sausage Gumbo.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. This version is authentic and created by my Grandmother “Cottin” who handed her recipe down to my Mom. Remember that not all gumbo’ are alike and most of all, Cajun gumbos are different than Creole gumbo. You can learn more about the differences of a Cajun Gumbo versus a Creole Gumbo. I have to laugh when I see all these pre-packaged gumbos and stews on the shelves in the grocery store. There is nothing like making a good Cajun chicken and sausage gumbo with fresh local ingredients right there in your kitchen. And if you haven’t had Cajun gumbo from south Louisiana, then you haven’t had real gumbo either. ![]() Not even the gumbo from New Orleans is Cajun gumbo New Orleans is famous for their Creole gumbo.Įvery Cajun owns a big pot, because its the only way to make a good gumbo. Oh and don’t worry about having to freeze the leftovers it’s always better the next day or once you defrost it! Making gumbo is sometimes an event in itself Cajuns even go to family members or friends home and everything is centered around making the gumbo. If you’re not from Louisiana, you probably don’t know what andouille sausage is. It’s a smoked sausage that has been coarsely chopped specifically for gumbos or sauces. The most popular cajun gumbos are c hicken and sausage gumbo, shrimp gumbo, seafood gumbo and shimp okra gumbo. You have the choice of buying your roux or making home-made Cajun Dark Roux. 1/3 pint dark roux or home-made dark roux.8-10 skinless and boneless chicken meat (i prefer using dark and white meat).1 1/2 lb fresh sausage with green onionsĭirections for cooking Cajun Chicken and Sausage Gumbo. ![]() The bulk of the cooking time is spent on sauteing the Holy Trinity and mixing the roux together therefore take your time on this first part. Don’t rush it! You’ll first work on the Holy Trinity, then you’ll work on cutting the chicken and sausage up while the vegetables are sauteing, then you’ll work on getting the water and seasoning levels just right.īegin by slowly sauteing the Holy Trinity vegetables in vegetable oil. You’ll want to use a very large gumbo/soup pot. The art of cooking the Holy Trinity is very important to how your gumbo will taste and how the taste will blend with the rest of the dish.
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