Cajun Style Chicken And Smoked Sausage Gumbo
This might not be true cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! If possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! the black beans are optional, i most always add them in! if you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice.
Steps
Place the skinned chicken pieces in a large heavy pot add in water chicken broth , bay leaves and whole garlic cloves.
Bring to a boil , reduce heat to medium-low , cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender.
Remove the chicken from the broth (reserve 16 cups water / broth mixture.
Drain the 16 cups broth through a wire mesh strainer , then place back into the pot.
Chop the chicken into large pieces.
Set aside.
To the 16 cups broth / water mixture , add in browned sausage meat , onions , green bell pepper , jalapeno pepper / s , celery and oxo beef powder , simmer stirring about 45 minutes.
Heat oil in a large skillet.
Add in flour and cook whisking constantly until the flour is a dark brown caramel colour.
Add in the sausage / broth mixture with creole seasoning and simmer stirring occasionally for about 40 minutes.
After 40 minutes cooking add in chicken and black beans simmer uncovered over medium-low heat , stirrin.
Ingredients
smoked sausage, water, chicken broth, chicken pieces, bay leaves, garlic cloves, onions, garlic, celery, green bell pepper, jalapeno peppers, instant bouillon granules, vegetable oil, flour, creole seasoning, black beans, green onions, fresh parsley, file powder, salt and black pepper, cooked rice