mategasil.blogg.se - Cajun ninja chicken gumbo

And if you haven’t had Cajun gumbo from south Louisiana, then you haven’t had real gumbo either. Not even the gumbo from New Orleans is Cajun gumbo New Orleans is famous for their Creole gumbo.Įvery Cajun owns a big pot, because its the only way to make a good gumbo. Oh and don’t worry about having to freeze the leftovers it’s always better the next day or once you defrost it! Making gumbo is sometimes an event in itself Cajuns even go to family members or friends home and everything is centered around making the gumbo. If you’re not from Louisiana, you probably don’t know what andouille sausage is.

It’s a smoked sausage that has been coarsely chopped specifically for gumbos or sauces. The most popular cajun gumbos are c hicken and sausage gumbo, shrimp gumbo, seafood gumbo and shimp okra gumbo. You have the choice of buying your roux or making home-made Cajun Dark Roux. 1/3 pint dark roux or home-made dark roux.8-10 skinless and boneless chicken meat (i prefer using dark and white meat).

1 1/2 lb fresh sausage with green onionsĭirections for cooking Cajun Chicken and Sausage Gumbo.

The bulk of the cooking time is spent on sauteing the Holy Trinity and mixing the roux together therefore take your time on this first part. Don’t rush it! You’ll first work on the Holy Trinity, then you’ll work on cutting the chicken and sausage up while the vegetables are sauteing, then you’ll work on getting the water and seasoning levels just right.īegin by slowly sauteing the Holy Trinity vegetables in vegetable oil. You’ll want to use a very large gumbo/soup pot. The art of cooking the Holy Trinity is very important to how your gumbo will taste and how the taste will blend with the rest of the dish.