3/4 cup all-purpose flour
1/2 cup vegetable oil (plus 1/4 for sauteing the chicken)
1 pound smoked sausage, sliced (New Orleans uses Andouille Sausage. Andouille Sausage can be very spicy for someone not use to it. If you are not a fan of spicy Cajun food, stick to the smoked sausage.)
6 chicken breast (raw), cut into bite size pieces (this is usually the number in a family size pack)
2 onions, chopped
1 large bell pepper, chopped
1 cup celery, chopped
8 cups chicken stock (2-32 ounce containers)
3 cloves garlic, minced
2 bay leaf
3 tsp Cajun seasoning
1 tsp salt
1-1/2 tsp dried thyme
1/2 tsp black pepper
2 TB Worcestershire sauce
1 TB Kitchen Bouquet
1 TB FILE Powder
Start with my favorite kitchen pot which is a large cast-iron dutch oven. *You can also make it in a large pot and then transfer it to a crock-pot and allow to simmer on low for 6 to 8 hours.
Chop the chicken breast into bite size pieces and saute it in a hot pan to which you have added 1/4 cup of vegetable oil.
- When the chicken is done, add 1 pound sliced smoked sausage to the pot with the chicken. Heat throughly, then remove the chicken and sausage from the pan.
- After removing the chicken and sausage, add 1/2 cup of vegetable oil to the pot.
- When the oil is warm, slowly whisk in 1 cup of flour.
- Stir constantly until it is a brown color. The darker the better. This will take about 20 minutes, so have patience.
- Once the roux is dark brown, whisk in the chicken broth.
- Add onions, green pepper and celery.
- Add the seasonings including the Worcestershire sauce, Kitchen Boutque, gumbo file, garlic, salt, pepper, thyme, bay leaves, and Cajun seasoning.
- Return the chicken and sausage back to the pot.
- Cover and simmer on low heat for at least one hour.
- Serve over rice with green onions.
Printed from www.recipesforourdailybread.com