Gumbo is the quintessential Louisiana dish. When a Cajun makes a gumbo, it’s always chicken & sausage. The sausage can be spicy or not. It’s usually smoked, but that’s optional, too. The only important thing is the sausage should be a local brand. The national brands tend to be vapid and a texture more like a hot dog. There is a real difference.
Besides the sausage, the most important ingredient is the roux. Watch the video and pay close attention. All the details to successfully make a roux are there. You can also pick up my other videos where a roux is involved, for more pointers. My Cajun Chicken Stew and Pork Jambalaya are two that come to mind.
3-4# chicken, cut up
1# smoked sausage
1½ c. finely chopped onions
1 c. finely chopped green bell peppers (or poblanos, as in the video)
6 cloves garlic, coarsely chopped
¾ c. fat rendered from the sausage (plus cooking oil to make up any difference)
¾ c. flour
2 tbs. dried parsley
½ tsp. dried thyme
¼ tsp. cayenne
1 c. can crushed tomatoes
8 c. cold water
4 cubes chicken bouillon
salt, as needed
If you happen to live in the Atlanta area, check out my other website to view my services. I’d love to cook for you!