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Cajun Gumbo Recipe; chicken & smoked sausage

Gumbo weather is coming! Yay! Very important hint. If you REALLY want to impress someone with excellent gumbo, make it the day before you need it, cool it down, refrigerate it overnight, and reheat it when you’re ready to serve. Everyone knows that gumbo is ALWAYS better the 2nd day.

Marie’s Cajun Chicken & Sausage Gumbo Recipe

~2 gallons of water
~1 ½ cups of roux (or a 16 oz. jar)
3 chicken bouillon cubes (or replace ~1/2 of the water with low/no salt chicken stock)
3 sweet yellow onions diced small
4 ribs celery chopped fine
1 small can tomato sauce
1 lb of smoked audouille, pork sausage, or smoked chicken sausage- cut up
½ lb of smoked tasso. Sliced up into small pieces
2 chickens,  cut up, skinned & seasoned. (or ~12-14 of your favorite boneless/skinless pieces)     
~½ cup chopped green onion tops/ shallots
Seasoning to taste  ( Zateran’s or  The Stuff  from T-Coon’s) Some blends are very salty.  Be careful not to oversalt especially if you’re using salty chicken stock.   If you don’t have a blend, start w/ 1 T.salt, 1 tsp. black pepper,  2 tsp. cayenne, 1 tsp. Onion powder,  & ½ tsp. garlic powder. 
  1. First, you make a roux.  Visit this link.  or purchase a 16oz jar

  2. Put on ~2 gallons of water to boil.  Cut up and season the chicken; set aside.
    Add ~ 1 cup of roux (1/2 jar)  to the boiling water, stirring till completely dissolve.  This part is all in the eye.  Add roux until it gets the thickness/color you want.  Add a little more water if needed (I take a Tablespoonful out and I don’t want to be able to see the bottom of the spoon! If so, it’s too clear, add more roux,)

  3. Add the 3 bouillon cubes to dissolve.  Then add tomato sauce, diced onions, celery, and 2 Tbsp seasoning blend (or season to taste as indicated above.)    Boil for about an hour.

  4. Add the smoked meat, boil another hour.

  5. Now, this is a good time to taste it!  Remember that your chicken is going to add more seasoning.  But If the roux taste is too strong, another can of tomato sauce or a couple of tsp. of sugar will cut the bitter roux.

  6. Turn the heat down to low; add the seasoned chicken and cook on low until chicken is done (depends on how big you cut the pieces, roughly 30 minutes; if you use whole pieces w/ bones in, it will take longer.)

  7. Taste it again.  It probably needs more cayenne pepper.  Add the chopped green onions the last 15 minutes.

  8. Serve over rice (with potato salad!)