Wow after the Arctic blast of cold air and the sleet and snow we had yesterday, I think a good Chicken and Sausage gumbo is in order!

Never made one?  Are you an expert?  Well here is how I make my gumbo.  See if yours is close to how I make mine.First get you a big ole pot and fill it with water.

Sometimes I like to make my own roux but I am usually in a hurry so i just pick up a jar of Roux from the store.  I prefer Savoie's Dark roux.

  • First, I get the water boiling real good.
  • I use a pretty big pot as you can see in the picture so I use the entire jar of roux in the pot.
  • Be careful after putting the roux into a boiling pot of water.  If you don't stay on top of it, the roux will boil over because the roux will make a foam that will go over your pot so turn the heat down a little while your stirring the roux.
  • I usually cook the roux down for about an hour.  That way it has completely dissolved in the pot.
  • Then i put in the seasonings.  I usually use a little salt, black pepper, Tony Chachere's and some red pepper.  Stir that up real good.
  • Now it's time for the vegetables!  I cut up at least two bundles of green onions, one large white onion,m bell pepper and parsley and add it to the pot.  i let it cook down for an hour aw well.
  • Then the main and most important ingredient in my book is the sausage.  I have used all the brands.  Savoie's, Richard's but I prefer Rabideaux's.  The smoking flavor it brings to the table along with the fact that the sausage stays in tact in the casing is a plus.  I usually use around 3 to 4 pounds of sausage in my gumbo.
  • After the vegetables have cooked down an hour, cut your sausage into slices (Like the with of 4 quarters put together) and add to the pot.  Cook that down for an hour.
  • Once the sausage has cooked for an hour, add you chicken.  Some people prefer white meat some dark meat. Some people use hens. Some like to use chicken with bones and some like using the boneless, skinless chicken you buy in the back already done for you. Your decision.  In my case I like using boneless skinless chicken thighs.  Something about the dark meat that brings out more flavor.
  • Cook the chicken down for an hour then turn of the stove.  Let the gumbo set for about 15 minutes so that all the grease that has accumulated during cooking rises to the surface.  Skim all the grease off the top of the gumbo and then you are ready to serve it!

Cook you some rice, make you some tater salad and break out the crackers!  You are ready to eat.  By the way, just a hint, Gumbo is even better on the second day!  Gives the seasoning time to sit and oh man is it good!

Now get to cooking and post on our Facebook how yours came out!