The BEST Chicken and Sausage Gumbo You'll Ever Make The Cajun Way

Everything my husband knew about feeding a family off this water and this dirt, in one book: gushebert.com You did not burn that roux because you were careless, you burned it because of where you made it, and there is a way to make it that cannot burn. Here is the whole pot, from the oven roux to the bowl, including why your thin gumbo was right all along. FULL RECIPE Roux: 1 cup flour, 1 cup plain oil. Whisk smooth in a cast iron pot, oven at 350°F, stir every 20 to 30 min, 1.5 to 2 hours, until the color of an old copper penny. 3 lb bone-in skin-on chicken thighs 1 lb smoked sausage (andouille if you can get it), sliced 1 large onion, 1 bell pepper, 3 ribs celery, chopped 5 cloves garlic, minced 8 cups chicken stock (cold or room temp) 2 bay leaves, 1 tsp dried thyme, 1 tsp black pepper, 1/2 tsp cayenne Salt to taste at the end (start with 1 tsp) Green onions and parsley to finish, filé at the table Cooked rice to serve Brown chicken in batches, remove. Brown sausage, remove. Sweat vegetables in the fat with a pinch of salt, 10 min. Garlic 1 min. Stir in hot roux, then add cold stock one ladle at a time, whisking, until smooth. Add chicken, sausage, and seasonings. Boil, then bare simmer, lid tilted, 1.5 to 2 hours, skimming fat every 30 min. Pull chicken, debone, return meat. Salt to taste, tasting over rice. Finish with green onion and parsley. Serve over rice, filé on the table. Better the next day. #gumbo #cajun #louisiana #cajuncooking #oldways