recipe for cajun chicken and sausage gumbo?

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I season it with salt and cayenne, but I put in a LOT of paprika too. Other than that, Keep it simple

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Plus some bay leaves.

Yeap.

Brown the sausage in the oven first, it won't get mushy in the gumbo.

Oyster "juice"
allspice

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Any secret ingredients other than the standard recipe

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All the suggestions look good...now make sure you leave the okra and tomatos OUT of the pot. No okra in the cajun style gumbo...unless its okra gumbo...and NEVER tomatos in the cajun style.

This is hard to find in resturants here in BR now that Ouncy has retired.

R.I.P. UNCLE O's

Why bay leaves in gumbo? just wondering.

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The only thing I do a little different is when I am sweating the trinity, I season it with salt and cayenne

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I like to add a pinch of sugar dont know why but i feel like it brings out the sweetness in the onions. Also use chicken and veg. stock instead of water. I like manda green onions sausage in my gumbo.

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I like to add a pinch of sugar dont know why but i feel like it brings out the sweetness in the onions.

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you HAVE to try light brown sugar. Talk about good eatin !!!!!

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amazing that no one has mentioned the word andouille in this thread




Because its really hard to get Andouille, even in Louisiana. You're never going to find it out of the state.

But, Andouille would be the preference over sausage if I can find it. My grandmother on my father's side, always make Gumbo with Duck and Andouille. On my mother's side, Chicken and Sausage.

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What's your 20 Good Buddy? Andouille is pretty much available in just about every grocery store in Louisiana...from what I have noticed. But if you're out of state...well then it might be a problem.

Good Smoked sausage works well. Get a Louisiana brand if you can...Manda's, Savoie's, Richard's...The national brands, like HILLSHIRE FARMS are...OK...but not great. The gumbo won't be what it should be without say Manda's...or one of the others mentioned above.

Here is my recipe....sorry Uncle O

SEASONINGS
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme leaves
1/4 teaspoon oregano
2 bay leaf


1 tablespoon garlic, minced
1 1/2 cups bell pepper, chopped
2 cups onions, chopped
1 cup celery, chopped
3 quarts chicken stock
1 cup oil
1 1/4 cups flour
1 pound andouille sausage, sliced 1/2-inch thick
3 pounds chicken

1. Boil chicken till done, Reserve stock and debone chicken. Put chicken bones in oven and bake at 350 for 15 min. Place bones back in stock and boil.


2. Prepare dark roux in pan then add vegetables, seasoning, and stir to stop roux from cooking.

3. Remove bones from stock but continue to boil, add roux mixture to stock mixing well. Add sausage and continue cooking over med. heat for 30 min.. Turn off heat and add chicken and serve with rice.


Now the Prudhomme recipe is very good also...but if I am making a large pot of gumbo...frying the chicken is too messy and time consuming an option...the trick to a good gumbo is a very dark roux and a very rich stock.