Cajun Chicken & Sausage Gumbo
½ cup canola oil
2/3 cup all-purpose flour
1 cup chopped white onions
½ cup chopped green bell peppers
½ cup chopped celery
3 cloves garlic, crushed and chopped
2 tablespoons of your favorite Cajun seasoning
8 oz. smoked andouille sausage, cut up
2 chicken breast halves, cubed
5 ½ cups chicken stock
2 bay leaves
1/3 cup loosely packed, chopped fresh parsley
¼ cup chopped green onions
Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.
** If the roux burns at all, discard it, rinse and wipe the pan, and start over. Even the smallest amount of burnt roux will ruin the entire gumbo**
Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes. Stir the stock and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.
Remove the gumbo from the heat and serve with warm rice. Sprinkle it with a bit of fresh parsley, green onions and file powder.
This recipe is the one we have been using as long as I can remember growing up.