When it is cold outside, a big bowl of Chicken & Sausage Gumbo will definitely warm you up.
It is just full of flavor with the onion, bell pepper, celery, garlic, Cajun seasoning, and more. I grew up eating a lot of seafood Gumbo in Mobile, Alabama, which is near the Gulf. I also had plenty of seafood and chicken & sausage gumbo when I lived on the North Shore of New Orleans. In Arkansas, we do not have fresh seafood, so I prepare Chicken & Sausage Gumbo. It is similar to a Seafood Gumbo, but it has Chicken & Andouille Sausage. Andouille sausage is a Cajun Smoked sausage from Louisiana. It is much more flavorful and maybe a little spicier than regular sausage. My local Wal-Mart carries Andouille Sausage.
To make this gumbo, you have to start with a Roux. A Roux is pronounce like a cow says “Moo”.
It is a simple fat and flour base. The secret to a great Roux is spending time, 20 to 30 minutes or longer, stirring the fat and flour until it reaches a dark brown color. You have to have patience and time to make a Roux. If you do have patience to make the Roux, the flavor of a gumbo will knock your socks off. If you have been to the New Orleans area and you crave that great gumbo, here it is!! The Chicken & Sausage Gumbo is New Orleans wrapped up in a bowl.
I have had this recipe for a long time. The closest source I found was from Emeril Lagasse.
Fry the bacon hard and remove it from the pan. Crumble it and add it back to the gumbo when adding the meat.
Slowly whisk in the flour.
Stir and cook the roux for about 20 to 30 minutes. It should be dark brown.
Add the onions, bell pepper and celery. I chop my very fine.
Add all the seasonings.
Chop the chicken & Andouille sausage and add it to the stock pot.
Andouille Sausage is a Cajun sausage. It can be spicy.
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