It is very easy to burn the roux so I stand right by the stovetop stirring and cutting the rest of the veggies for the gumbo. Continue cooking and whisking almost constantly until the roux reaches a dark brown color or the color of milk chocolate. Start by melting your butter or heating your oil oven medium low heat. I use butter but you can use vegetable oil, animal fat, or a mixture.
Roux is made by cooking equal amounts fat and flour until it is anywhere from a light brown like peanut butter to a dark brown like chocolate. The roux in gumbo is what gives it that unique taste. Defrost in the refrigerator overnight and heat in the microwave at a reduced power or on the stovetop on low.
Then store in a sturdy freezer container or heavy duty freezer bag for up to 3 months. Reheat in the microwave at a reduced power or on the stovetop over low heat.
If you like you can add a can of diced or fire roasted tomatoes.I prefer the chicken thighs as they do not dry out even with all this simmering. This recipe works with either chicken thighs or chicken breasts.Chicken and sausage gumbo recipe notes and helpful tips Right before serving remove from the heat and stir in the parsley and file powder. Then add the chicken and sausage back to the pot and simmer for at least another 30 minutes. Bring it a low boil and then reduce the heat to a simmer. Now stir in the chicken broth, okra, Cajun Seasoning, thyme, black pepper, and bay leaves. Add the garlic cooking for an additional 2 minutes or so. Then add the onions, celery, and bell peppers cooking for about 3 minutes while stirring constantly. This can take up to 30 minutes and must be stirred continuously so it does not burn. Continue cooking and whisking almost constantly until the flour turns a dark brown. Continue whisking until you have a smooth sauce. Now in the same pot melt 1/2 cup butter over medium low heat. Remove the fat from the bottom of the pot. Then using a slotted spoon remove the meat from the pot and place it a bowl. Then add the chicken and andouille sausage cooking until the chicken is cooked through and both meats are lightly browned. Start by heating a little vegetable oil in large Dutch Oven or heavy pot over medium high heat. This amazing meal takes a little time to prepare but once you taste it you will know that every minute of effort was well worth it. I love to serve this delicious dish over white rice, with a side of cornbread and Southern Collard Greens. This gumbo starts out with a chocolate roux and ends with a touch of file powder giving it that classic flavor packed Cajun taste. Authentic Louisiana style Chicken and Sausage Gumbo made with spicy andouille sausage, onions, celery and bell pepper, commonly referred to as the holy trinity, and okra.
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