Chicken and Sausage Gumbo

Many have asked for my gumbo recipe, I usually do it on the fly but for the Louisiana Invasion and Susan, lol, I measured somewhat to give her the recipe.   She can vouch it's awesome, her boys have her make it OFTEN.   Here it is for those that have tasted it before.  BEWARE, it isn't the most WLS friendly but you could lower the amount of roux (or use the powdered roux) to help a little bit with the fat content.

I like to add okra to mine.  If you like okra the trick is to smother it down allot and add a tsp of vinegar to get the slime out of it BEFORE you add it to the gumbo.  We like rice and potato salad with ours, YES we add the potato salad straight to the bowl.  Don't knock it until you try it.....ask Terry Ann, Susan, Sara, and Tanya, lol.

Chicken and Sausage Gumbo

1 chicken cut into pieces or buy the deboned breast and thighs, cut into pieces 
1 lb smoked sausage, sliced
2-3 large onions, diced
1 pint of roux
2 cans chicken broth
water
season to taste, we use Tony's  

Season chicken and brown in vegetable oil.  Remove chicken, add water (about 1/2 pot), bring to a boil.  Add roux to boiling water, let boil for 30-45 minutes, add chicken, onions, sausage, seasoning to taste and chicken broth. 

Bring back to a boil, then lower to medium heat and cook approximately 1 - 1.5 hours.   Serve with rice and potato salad.

Questions...what is a pint of roux?  I know how to make a roux, but you can buy it?  And what is Tony's?  Is that the seasoning?  If not, what kind of seasoning do you use? 

Tawnya, you can buy roux.  I'm sure it's in your area also.  It is much easier than making it, although when I DO make it I make LOTS and store it in jars, you have to put it in the jar while hot just like other canning.

Krogers and Walmart has it for sure, probably HEB too.

Tonys is Tonys Chacheres.  I'm pretty sure you can buy it in your area also.

I never knew that you could buy roux!  Ya learn something new every day!!!  Hmmmmm wonder if I can find it in Alabama? I'll have to check it out!

Thanks, M

We use Tony's roux that comes in  a can just like the seasoning. It's a powder and you just add water and go from there.  Much easier than the burning skillet and all that mess.  We have never done chicken and sausage.  Always do shrimp, crab and stuff like that.  But Dana's gumbo was awesome!

My mom and dad just came up to Dallas from Lafayette and brought me my supply of gumbo sausage.  We always do okra, duck and sausage.

Just make the roux from scratch...it is easy and taste much better than the store bought.  Once it starts to brown, just do quit stirring it.

mary

Mary, I agree homemade is always better.  I usually make large amounts when I do make it and store it for future use.

When we lived in Houston we ALWAYS bought lots of sausage back from Louisiana, NOTHING there compared to good cajun smoked sausage.  Oh duck sounds yummy I wish we had some in the freezer.

Yeah, they brought us 15lb of smoked sausage from BestStop.

My mom is from Gueydan and we always had duck because everyone hunts.  It was sticker shock when I moved here to Dallas and had to actually buy duck...but it is so good. 

I just make my roux as I use it.  I use an 8qt pot to make my gumbo...a cup of flour and 1/2 oil is enough roux for that pot.  It is just my husband and I, so that much gumbo last for a long time.  I freeze it in individual servings so we can thaw it out quick for dinner.

And I'll vouch for the potato salad in the gumbo, good stuff.  I also put peeled hard boiled eggs in the gumbo while it is cooking...so, so good after it soaks up all that gumbo goodness.

...now I want gumbo, LOL!

mary

I giggled about the boiled eggs in the gumbo because I LOVE it.  I didn't want to scare everyone from Texas about our "unique" ways of eating, haha.  Only Cajuns can get away with this uniqueness.

One of my high school friend's grandmother use to get her gumbo boiling rapidly, crack the raw egg and drop it in the pot.  It was devine, I can't seem to do it here though my family (DH and boys) just think that's gross.

Oh my BEST STOP has some of the best sausage and by far IMO the BEST cracklin ever.

My dad is from Chatignier (near opelousas) and there was this little store that smoked their own sausage and it was the best and that is what we used as long as I can remember.  They went out of business a few years ago and the best stop sausage was the best replacement.   My grandmother always just cracked the eggs in the boiling gumbo, but I just used the peeled boiled eggs because I don't like to boil my gumbo (if you just keep it at barely a simmer for a loooooong time, the meat gets so tender it just melts in your mouth). 

mary