Cajun Gumbo (Andouille , Chicken, Tasso)
1 chicken , cut
1 lb tasso , cut (if available)
1 andouille (or sausage) chopped into 1/2″ pieces
Salt/Pepper
Cajun Seasoning
6 chicken bouillon cubes
1 cup onions , chopped
1 cup celery , chopped
1 cup bell pepper , chopped
1/2 cup green onions , chopped
1/4 cup parsley , chopped
3 garlic cloves , cut fine
1 cup of flour (all purpose)
1 cup of oil (Veg)
4 quarts of water
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Directions:
Start off with veg oil and flour and cook a roux , cook until you get to a nice copper penny like color, stir constantly. Then add in your celery , onion , bell pepper and garlic and sweat it or cook it until the onions become translucent. Now add in the chicken and cook until moderately browned , be sure to stir constantly. Once chicken is moderately browned add in your water and chicken bouillon cubes and cook on moderate (medium) heat until chicken is tender. Now add in your sausage or andouille and tasso and cook until all meat is tender. Add onion tops and parsley and finish off cooking (about 10 mins), and serve over rice.
June 29th, 2009 by Ragin Cajun /
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