Chicken Sausage Gumbo

Chicken Sausage Gumbo is very well known in the gumbo family

. It is pretty much the traditional gumbo lacking the seafood. Many people refer to this as chicken gumbo soup, chicken and meat gumbo soup, but really, to be considered a gumbo, you must leave out the "soup", a "stew" would be more of an appropriate name. In order for this recipe to be genuine, the sausage must be Andouille sausage, a type of smoked sausage generally found in the deep south, however, I have found suppliers on the internet. If the Andouille sausage cannot be located, any other sausage may be used, however, the taste will be markedly different.

Boneless, skinless chicken is recommended. The chicken can be left whole, as in breasts, thighs, legs, etc., or can be cut into small pieces. It is best cooked in the stock.

Now, the most important part of any gumbo, the roux. Roux is basically nothing more than a lard, oil or butter mixed with equal amounts of flour. That's it!! The key to a good roux is to keep it from burning. This means once you start heating the ingredients of lard and flour, or especially butter and flour, do not stop stirring!! Once burnt, your roux cannot be saved. It must be thrown out and started over.

Once these components are combined, along with an assortment of spices, salts and vegetables, and the soup has now thickened, you have your gumbo, but remember, in order to have your authentic chicken sausage gumbo, Andouille sausage is a must.

by: jimmyd

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