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Exotic Cajun Chicken And Sausage Gumbo Recipe Video
Gumbo actually refers to Okra and is used as a thickening agent to Cajun soup; thus the name of the soup became Gumbo. An Okra Gumbo can contain chicken, sausage or any kind of seafood. My favorite Gumbo is Chicken & Sausage Gumbo or a Seafood Gumbo containing shrimp, crawfish, crabmeat and oysters. The best cajun chicken and sausage gumbo are made with real ingredients and from our own hands. This recipe has several steps, but here the video will show you an efficient way to prepare the Gumbo in a matter of less than 2 hours.
|All purpose flour||2|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Canola oil spray||2 (For greasing)|
|Canola oil||2 Tablespoon|
Calories 285 Calories from Fat 223
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol 36.6 mg
Sodium 141.3 mg5.9%
Total Carbohydrates 9 g2.9%
Dietary Fiber 0.28 g1.1%
Sugars 0 g
Protein 6 g12.4%
Vitamin A 14.1% Vitamin C 0.55%
Calcium 0.7% Iron 4.5%
*Based on a 2000 Calorie diet
Fill the stock pot with water. Leave enough room for the chicken breasts. Season the water with salt and Cajun seasoning. Bring to a Boil. Place the chicken breasts in the boiling water and boil for 50-60 minutes. Meanwhile, spray a non-stick skillet with canola oil. Turn the heat on medium #6. Cook the Andouille sausage turning often for about 20 minutes. Remove and drain on paper towels. Cut into ½ inch slices and set aside for later. Next, in the Dutch oven, heat 2 Tablespoons of canola oil and sauté the Cajun Trinity until onions and celery are translucent. Set aside. In the stainless steel skillet, melt the 1 stick of butter. Once bubbly and hot, gradually add the ½ cup of flour. Sprinkle in a little flour and stir well. Add a little more flour and stir and so on. The Roux should be smooth with no lumps of flour. Continuously stir until the Roux becomes a dark caramel color. Carefully, pour the Roux into the Cajun Trinity. Stir well. Return the pot to the heat and place on medium. Now mix in the Rotel tomatoes. Ladle out 3-4 cups chicken stock from the boiling chicken pot. Add to the mixture and stir well. Add 1-2 bags of cut Okra. Make sure all is covered well with stock. Add Cajun Seasoning, Bay Leaves, dashes of Tabasco. Simmer for about 30 minutes. Occasionally stir and add additional stock if needed. The chicken breasts should be done after 1 hour. Remove the chicken from the stock pot. Let sit a few minutes, and then cut into bite size pieces. Add the chicken and sausage to the gumbo. Stir well and add more stock to cover all ingredients. It should be a thick soup consistency. Make a pot of rice for 4 people by bringing 2 cups water to a boil in a medium saucepan. Add 1 cup rice. Stir. Cover and lower the heat to medium #3. Cook for 20 minutes and do not disturb the pot. Serve the Chicken and Andouille Sausage Gumbo over rice in a deep plate or bowl.. Garnish with chopped green onions or bell pepper and sprinkle on Gumbo File'. A small salad and toasted French bread are excellent accompaniments for a complete meal.
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