Cajun Chicken & Sausage Gumbo

As a Cajun, it is important to have an amazing chicken and sausage gumbo recipe in my southern artillary belt.  If you are Cajun and know what real gumbo should taste like this is the recipe for you! If you've always wondered what the fuss is about gumbo, try this recipe and you won't be disappointed.  A few bonuses to gumbo is that you can feed a small army (or eat for 2 weeks) when you make a batch, it's cheap and delicious, and it tastes better the next day!  Can you tell I am a little passionate about gumbo?

First you need to get a huge pot or use two of the 4 quart pots. This is my designated gumbo pot.

Fill your pot approximately half full of water and heat to a slow boil. Add and dissolve 3/4 of the jar of roux. Roux takes a while to dissolve so you can use a spoon and smash the roux against the sides of the pot and/or use a whisk to dissolve the roux.  Be sure the roux is completely dissolved otherwise it will burn and cause your gumbo to taste burnt. Finish putting in your 7 or 8 quarts of water (I would leave at least 1 1/2 inches at the top of your pot so there is room for the sausage and chicken).

Chop the tops and bottoms of 3 bunches of green onion and one bunch of parsley. Mince 7 cloves of garlic. Throw all of the goodies in the pot with the following seasonings:  2 ½ Teaspoons File, 2 1/2 Tablespoons of salt, 1 ½ Teaspoon Black Pepper, 1 Teaspoon Red Pepper (Optional).

 Let this simmer for 30 minutes.

It's already starting to look like gumbo.

Add 2 1/2 pounds of sausage (I use a smoked pork sausage from a small town in Louisiana).

Add 3 pounds (the entire bag) of chicken or a whole chicken cut into pieces. Season chicken with Tony's Chachere's Creole Seasoning.  It's important that you season it with Tony's because this is where you get the flavor in your gumbo, so don't skip this step.  Let gumbo simmer for 1 1/2 hours after adding the meat.

Steam at least three cups of salted rice.  Serve Gumbo over rice. Enjoy a taste of Louisiana.  My mouth is watering just thinking about it! P.S. Gumbo is to be eaten with a spoon, not a fork if you are truly Cajun.  Some Cajuns also like to add more Gumbo File in their own bowls or even a boiled egg that they let boil in the pot! My husband (a Texan) serves himself gumbo like rice and gravy and uses a fork.  As long as you like it that's all that matters!