Cajun Chicken and Sausage Gumbo Recipe
A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.
Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
A big, complex Cajun soup with lots of steps and lots of flavor features seasoned, marinated chicken and smoked sausage. A handcrafted roux ties it all together.
This recipe is fantastic! I had been looking for a tomato-free gumbo recipe for a while! A note to anyone who said that it turned out too greasy because of the full cup of oil: it probably needs to cook longer. A lot longer. I recently stumbled upon an easy oven roux recipe that changed my life (my gumbo-making life, that is). Pre-heat the oven to 375 degrees. In a cast iron dutch oven, heat 1 cup of oil. After heated, slowly add a cup of flour and whisk thoroughly and heat through. Then, just transfer the whole dutch oven into the pre-heated oven and cook for 1 1/2 to 2 hours (your preference, I like my roux DARK). All you have to do is take it out every 20 minutes and whisk it a little. BEST roux I've ever made. Ever. And no standing over a hot stove all day! 8-10 minutes on the stove is just not enough, not even close. Everything else in this recipe is spot-on though. If the roux is cooked properly, you won't see any oil or grease floating to the top because it's been fully cooked and incorporated into the
Slowly cooking the roux brings a deliciously authentic taste to this simple gumbo.
Liven up any diet with this chicken and sausage gumbo, a flavorful marriage of the holy trinity, gumbo file, and a spicy seasoning mix you can whip up on the fly.