Real Cajun Gumbo

I've never made gumbo. I love it, but I've never made it. I knew it began with a roux and that's about it.

I love food. I love to cook, even more so I love easy, low prep meals. Be warned, good Gumbo is definitely not a low/no-prep meal.

It was a quite a bit more work than I had originally planned, but I am glad I made it. It was delicious. Great for left overs, and even greater in this weather. Going on two straight days of rain...

Recipe came from Recipezaar's Malriah. Its actually two recipe's the Louisiana Chicken & Sausage Gumbo, which uses a Gumbo base (roux).




For Ingredients & Recipes,

Ingredients:
1. Whole chicken, cut up. (I used drumstricks, you can use chicken breast as well).
2. Sausage (prefreably andouille, but spicy Italian works too).
3. Water/Chicken Broth
4. Butter, Flour
5. 1 Large onion (diced)
6. 1 Large Green pepper (diced)
7. 1 head of garlic (diced)
8. 2 stalks celery cut up (I used 3)
9. Salt, Pepper, Seasoning (Tony Chachere's)

Directions:
1. Melt some butter in the pot.
2. Sprinkle chicken with flour, and brown the chicken (approx 5 min). Remove.
3. Make a roux (see the other recipe. Basically equal butter, equal flour, stir until its the color or caramel or dark chocolate).
4. Add onion, bell pepper, celery (The Holy Trinity)
5. Salt, Pepper, Garlic, and saute all the veggies. Saute as long as you want, but do not burn.
6. Add chicken back into the pot.
7. Start adding water/broth, stir continuously. Determine amount by how thick or thin you want your gravy. (thinner = more, thicker = less).
8. Salt, Pepper, Cajun seasnoning
9. Bring to a boil, simmer
10. Add Sausage
11. Cook until chicken begins to fall off bone (approx 30 min).
12. Serve over rice.