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Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)
Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

Before you jump to Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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While it may not taste as good, baking food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many men and women incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is specifically economical when it’s full before a cycle is going. Save even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not really that hard. Typically, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to chicken and sausage gumbo (as taught to me by my french cajun grandma!) recipe. You can have chicken and sausage gumbo (as taught to me by my french cajun grandma!) using 10 ingredients and 14 steps. Here is how you do that.

The ingredients needed to prepare Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
  1. You need 1/4 cup all-purpose flour
  2. Get 1/4 cup vegetable oil
  3. You need 3 stalks celery
  4. Provide 1 green bell pepper
  5. Take 1 onion
  6. You need 2 lb White meat chicken
  7. Use 1 packages smoked sausage
  8. Take salt
  9. Use pepper
  10. Get 4 cup water
Steps to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
  1. Boil chicken in water until cooked.
  2. Remove chicken. Save broth from chicken.
  3. Pull chicken apart into shredded pieces or chunks removing any fat or tendons. Set aside.
  4. Dice vegetables. Set aside.
  5. Chop sausage. Set aside.
  6. In large pot pour in vegetable oil. Heat on medium heat for about 2 minutes.
  7. Pour flour in with oil and stir. You may need to add a bit more flour. You want it to have the consistency of a thin paste.
  8. Constantly stir scraping bottom of pot. Do this until roux is very dark. About the color of brown gravy but darker. The stirring and scraping are very important. If you let it sit too long you'll burn the roux.
  9. Once roux is darkened add your vegetables. Stirring constantly for 2 to 3 minutes.
  10. Pour broth from chicken into pot. The roux will look like it's not mixing. Don't worry. As you cook it it will mix in evenly.
  11. Add chicken and sausage. Add more water if needed to cover all ingredients plus some (real Gumbo is thin and watery, not thick). Probably another 2 or 3 cups.
  12. Cook for about 1 1/2 to 2 hours. Stirring occasionally.
  13. Serve over rice.
  14. Season to taste.

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