Cajun Chicken & Sausage Gumbo

Posted by Colt Patin on

(Serves 6)

1 chicken, cut into 8 pieces (you can use 2-3 pounds of boneless chicken meat)
1 tablespoon vegetable oil
2 tablespoons Cajun Maispalm Seasoning
1 pound Smoke Sausage, sliced
1 pound Cajun Fresh Sausage (leave whole)
1 small jar of CCR Cajun Dark Roux (8 ounces)   
2 cups small dice onions (2 medium)
1 cup small dice bell pepper (1 large pepper)
1 cup small dice celery (4 ribs)
3 quarts chicken stock or water (Cajun Basics)
2 cups sliced green onions
1 cup chopped parsley
6 cups cooked rice


Season the cut chicken with Cajun Maispalm Seasoning and set aside for later use. In a two-gallon Dutch oven, heat oil over medium high heat. Once oil is hot, start to brown the chicken 3-4 minutes until it is golden brown, do not scorch the chicken. Next remove the browned chicken and set aside for later use. Now it is time to add the dark roux, onion, celery, and bell pepper. Sauté three to five minutes or until vegetables are wilted. Add chicken stock little amount at a time so that it can blend in the roux. Add chicken, smoke sausage, and fresh sausage, then bring the liquid to a rolling boil, reduce to simmer and cook approximately two hours. When chicken is tender add green onions and parsley. The fresh sausage can be broken with your spoon. Adjust any seasoning using little more Cajun Maispalm Seasoning and hot sauce. Serve over steamed white rice with a side of potato salad.

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