This #SundaySupper we are celebrating Fat Sunday! No, not gluttonous Sunday, but sharing our favorite Cajun recipes for our take on Fat Tuesday and Mardi Gras.
I love the hot and spicy flavors of Cajun food. I know I would be in foodie heaven after a long weekend in New Orleans.
So I knew I had to find a good recipe to share for this week’s Fat Sunday theme. I turned to the master of Cajun food, Emeril, for a good recipe. He sure delivered with this Chicken and Smoked Sausage Gumbo.
Since it was my first time making gumbo I pretty much followed the recipe to a T, but added some clarification to it. While cooking I quickly realized this was going to make a ton of food. I started texting friends to see who was available to come help us eat this. Jenny was the lucky one who got to have dinner with us and I’m pretty sure she was happy to help us out, saying it was awesome.
Gumbo is definitely not a meal you are going to throw together quickly after work. It is the kind of dinner you start cooking after having a light lunch. Get it going in the dutch oven so there is plenty of simmer time.
There was a bit of heat to this dish, which we love, but it may not be for the spice adverse. Scoop a mound of white or brown rice into a deep bowl and top with lots of delicious gumbo. Kick it up a notch with your favorite hot sauce and enjoy!
Chicken and Sausage Gumbo
- 1 cup vegetable oil
- 1 cup flour
- 1 white onion chopped
- 1 large green bell pepper chopped
- 4 stalks celery chopped
- 1 lb smoked sausage sliced into ½ inch slices
- 1½ teaspoon salt
- ¼ teaspoon cayenne
- 3 bay leaves
- 6 cups water
- 1 lb chicken breasts cut into 1 inch chunks
- 1 teaspoon Cajun seasoning
- 2 tablespoons chopped parsley
- ½ cup chopped green onions
- 1 tablespoon gumbo file powder
- In a large dutch oven combine oil and flour. Cook over medium heat, stir slowly and constant until a medium to dark brown roux forms. Pull up a chair, this could take about 45 minutes.
- Add onion, bell pepper, and celery and continue to stir for 5 minutes.
- Add sausage, salt, cayenne, and bay leaves. Cook and stir for 3-4 minutes.
- Add water and stir to combine with roux. Bring to a boil then reduce heat to medium low. Cook uncovered, stirring occasionally, for 1 hour.
- Season chicken with Cajun seasoning and add to the pot. Simmer for 2 hours, skimming off fat as it rises to the surface.
- Remove from heat and stir in parsley, green onion, and file powder. Remove bay leaves. Serve over white rice in bowls.