Award Winning Chicken and Sausage Gumbo Recipe

This is my award winning chicken and sausage gumbo straight out of Lafayette. My gumbo recipe is a family recipe and I’m so excited to share it with you! Cajun cuisine is what got me into cooking and holds a special place in my heart. Laissez les bon temps rouler!

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Hey guys welcome to another episode of pots fans in Priscilla today I’m going to be making my award-winning chicken and sausage gumbo now this is a family recipe so you’re going to have to follow along it’s not going to taste exactly like mine because it does get better

Each time you make it and with more practice but it will be amazing I promise now this is another fast-paced recipe just like my little country boy was so my cameraman is going to be on the Move he’s got to keep up with me so hold on our ingredients for this are

Obviously we have to start with our Rue flour and oil some chicken broth parsley green onion that’s just to garnish the seasonings are going to be Tony sasher regular and bold seasoning Tabasco sauce and mustar the meats that we’re going to use in this recipe are chicken thighs chicken breast and dewy

Sausage and kabasa for our vegetables we have cut okra we also have minced garlic and this is the Cajun Holy Trinity which consists of onion celery and bell pepper the Cajun Holy Trinity is a staple in Cajun recipes um a lot of the recipes that you’ll see me make start with that so

It’s very important if you don’t have time to cut fresh vegetables don’t worry wor about it you can get them preut and they are just as good to start my R I have my pot on a medium heat I’m going to pour in one cup of

Oil and it’s a 1: one ratio with your flour you can test your oil to see if it’s hot enough see how it’s bubbling that means our oil is already hot now before you start this you better be ready so have everything prepped and ready to go because there’s no going

Back you have to babysit this now until it is ready to go make the kids go away make the husband go away and this is you and your R time got it okay so you don’t let this stuff stop moving you just keep moving it around you can get like a figure

Eight I like to use this wooden spoon you can see it’s brown this is my R spoon and this is my R pot this is my Gumbo Pot I make a lot of stews in here it’s the perfect pot the problem is it likes to dance across

The the stove top so I have to hold on to it but you cannot stop stirring this room don’t go get your glass of wine don’t don’t do all that craziness no dance parties no no going to take your kids to the bathroom they’re going to

Have to hold it y’all you need to tell them I’m making my R right now this is the most important part of this whole dish right here so you want it on a high heat but you do have to be patient it’s not a short process you do get your arm

Workout for the day with here so if you skip gym day cuz it’s Saturday don’t worry you’re going to get it now it’s not all fun in games when it comes to Rude this is serious business okay can’t be messing around can’t be on the phone with your

Girlfriends or trying to Snapchat none of that if you burn your Rue you will ruin your gumbo I promise you it will taste burnt you want to do that okay so let’s stop talking let’s get down to Business Okay guys so we have the fan on you are burning it I mean it it’s you don’t want it to burn but it’s smoking and so you have to get that fan going it smells like a Nutty flavor um and you just have to know exactly when like it’s getting

Pressure is on I’m getting a little nervous it’s very nerve-wracking um because I don’t know you just don’t want to mess it up so I’m sure you can see the smoke coming off of there you’re just constantly moving that around it’s still got a little bit ways

To go you want the r is dark as you can get it so whatever however dark this is that’s what color your gumbo ends up being so once you add all your other ingredients it’s going to turn light but eventually it’ll get back to this color

There is another r that you can do it’s butter and flour I’ve never done it um I don’t know I was just taught to do this and this is so hot so it’ll Splash up on you sometimes and it hurts so be very careful don’t have that’s why I said

Don’t have the kids around because if this hits them I mean it’s hot it’s it’s oil it’s hot oil so you can see the textures really changed a lot I’m sure y’all are tired you just got to keep going so this is a little more oily than

I would like it so I’m going to add a little bit of flour just a little bit just to get it a little more thick there we go okay okay ready okay so remember what I told you about being ready it is now time you drop the heat completely you can pull

The pan off that heat everything but the okra is going in now as far as your vegetables okay to go ahead and stir those vegetables around with your roof get them all brown in that goodness okay you’re going to open one of your boxes of chicken

Broth pour that in there you still got to move this around though cuz this pot is hot now some people use water but this gives it more flavor okay we survived this is this looks really good um this is what you want it to look like at this

Point so that is one whole box of chicken broth I’m going to go ahead and pour in the second box now did you make it through let me know I told you it it’s this is no joke Gumbo’s not for for Wims and like I said it gets easier each

Time you make it now if I have vegetarians that want to make this dish I have made a vegetarian gumbo um I’m going to tell you now the Cajun Country is not not known for vegetarians but my dad is vegetarian so when he came one

Year I made him one instead of using the chicken broth I used vegetable broth um I made the same R but then when it was time to do that part I split them and obviously I didn’t put the chicken and sausage in I just added carrots and um

Bigger pieces of celery and he loved it he said it was amazing so it is an option for you to do that okay now we’re going to go ahead turn our burner back to about a medium heat get our pot moved over there you don’t want to stop stirring this though

You don’t want anything to stick to the bottom right right now but it is this is beautiful I mean this is a pretty color your vegetables all look so good it smells good already ready so what I’m going to do now I’m going to add my last box of chicken

Broth so I add three boxes but this is a huge pot you can see and you know we we’re feeding six people and then We’ll have leftovers and people get jumbalaya and gumbo confused so I just want to make sure you’re you guys know gumbo is

Supposed to be it’s all about the r it is supposed to be about the r jumbalaya is a rice dish so this one’s G to be um more like a soup and um rice just compliments it whereas the jumbalaya it is it is about the rice I mean obviously

It’s about all the other stuff too but it is a rice dish so that’s the biggest difference between the two of these but you can put the same exact ingredients in both it’s just one’s a soup this bold seasoning they’re serious it’s it’s bold and you know a lot of people um have

They think that Cajun food is spicy it’s supposed to have spice it is not supposed to be where you can’t enjoy it so don’t don’t think putting this in there is a good idea I mean you want to put a little bit but not a ton I mean

You’re just lightly coating this whole pot so now this one is the original that’s okay to use use there is not spice to this like as far as like hot hot does that make sense am I making sense it’s not like eating a jalapeno okay now because you’re using

These two my gumbo does not require any other seasonings as far as salt and pepper and all that stuff wor to Shire and and then you just add your meat a little bit at a time this I did put the seasonings on this meat so it’s been sitting in the

Seasonings the longer you let the seasonings just soak in this is going to taste better you don’t want to have Bland chicken it’s more important for the chicken than for the sausage but I put it on both so a lot of times I hear that once all these flavors marry even

Overnight a lot of people like the gumbo better the second day and I I think I agree with that um it just has time to soak in all those juices you know if you need to make this quick you can but if you have the time to let it just sit

Here and get happy then do it now your chicken is going to sink to the bottom and your sausage is going to float on top I don’t know why I’m not a scientist but that’s what happens this is my andoy and that’s my cabasa so the andoy I mean

Both sausages are going to have um fat and then of course the chicken thighs have fat so it is going to be a rich dish but look at that that look good you’re just going to do one more go around of the SE seasoning not the Bold just the original I’m going to

Put it on a medium heat put the lid on it and let it go so I’ve got the gumbo going uh the rice is over here cooking so I thought I’d do a little showand tell with you guys so this is my Gumbo Pot um when I

Said I had award-winning gumbo I was serious and this is the pot that I want it in I was in a competition down at the Jacksonville Landing and um in 2016 and it was for the Jimmy Buffett uh parah head Club so I think there were about 20 other recipes that um competed

And I won third place so that was pretty cool there you go my award-winning gumbo and I’m sharing it with you guys do you feel do you feel the love you should cuz not every day somebody shares their award-winning gumbo with you it is looking good guys one thing I did want

To talk about um I I add chicken thighs to my um gumbo most people just use chicken breast but the thighs really set this dish off um it’s just a lot more flavorful and then with my sausage um I go ahead and use half andoy and half kabasa in Louisiana you could probably

Just you know they would use all and Dey but I just prefer to do it like this and this is how I was taught and it tastes amazing and Dey is a very fatty sausage so just to cut down on the oils and stuff a little bit I like to add in the

Kabasa and it tastes really good one other difference that you’re going to see is if you’re in New Orleans area you’re probably going to see a tomato base that’s added to the gumbo uh this is from lafette area caj country and we don’t use a tomato base from that area

So there you I’m sure you see some differences if you’ve ever been to New Orleans this is not going to be the type of Gumbo you probably run into I’m going to go ahead and add the okra now if for some reason you don’t like okra you

Don’t have to add that I can honestly say I never ate okra until I had gumbo um it’s not like I I don’t know I don’t eat okra outside of Gumbo so if you don’t like it it’s okay you don’t have to add it this is um like a 10 oz bag of

Frozen okra so I’m going to just add that but I have to say like not being an okra fan per se um you don’t really I mean it’s just there it it’s not a big deal don’t think about it just do it just do it people look how pretty it it

Makes it look look at how pretty that is but you don’t have to put the ochre it’s not it’s not going to be terrible if you don’t but just do it okay you might have seen me wearing this apron before uh this was our tent name

Cajun Guru like the play on words there and my dad and ASA and my uncle all wore these aprons with me and then um everybody got to keep an apron and then I sent one to my dad in Seattle so it it means a lot to me when I go visit them

They all have their aprons on on so that’s always fun and we just have a good time my uncle approves of my gumbo which is the biggest compliment to me um he came down for the competition and he said it was the best gumbo we ever had

And he is he is the reason I make this gumbo I’ve I’ve tweaked it a little bit from what he taught me to do but it’s still his his recipe that he shared with me and taught me how to make years ago and I’m thankful for that so I hope

Nobody’s getting confused when I say my dad I have my step dad Wayne who lives here that you guys saw in the last show and then I have my dad in Seattle and he will be coming to visit in a few weeks and he is my vegetarian dad and he is

Going to be in the kitchen helping us cook some vegetarian options so it’s interchangeable just try to keep up with who I’m talking about but I give them both the same respect because they they are both a important part of my life right before you serve this you want to

Go ahead and take some of your Rue and strain it into this separator and if you don’t have one of these you need to get one it’s not just for gumbo you can use it for a lot of different dishes um any of your stews or

Soups and we will put a link down below so that you can go find this we’ll show you how it works so what’s going to happen is your good stuff your good juices are going to go to the bottom your oil you can see it’s starting to separate it’s going to go to

The top top so when you pull this plunger out you just pour the good stuff back into the pot then on the top that’s all your vegetables and meat and stuff that you just pour the whole strainer right into the back into the pot so you don’t miss out on that good

Stuff just like that you just let it sit here for a minute and separate though so you’re just going to pour kind of pour it up and see you can see we’re still not getting that oil still good to go you can kind of tell the T the difference in

Color so that’s pretty good so we’re just going to leave all that oil right in there so that’s it everything has to sit back here cook get so excited we are going to Plate it up at our Garner and then we’re ready to eat so here we Go Thank you guys for joining me for another episode of pots pans and Priscilla I hope you enjoy this recipe this was probably one of the more sentimental um recipes that I make this is really what got me into liking cooking um is Kajun food and so I don’t

Know it means a lot to me and it means a lot to me to share it with you guys so I hope you appreciate it as always please hit that like button if you haven’t subscribed please do so why not it’s free make sure you hit that Bell icon so

You know every time I upload a new video and as always thanks for watching have a great night see you later Bye Tony shash Tony sasher Tony Tony sasher okay hold on Tony sasher Tony sasher Tony sasher sasher sashes s Tony sasher sash sash sash it’s sash it’s a sash like marching band okay I got it now that’s a kab bun it’s a sash like homecoming queen wait what did you

Call it a cumber bun oh or a cumber whatever shut up sh a sash yeah okay all right sorry Tony s Tony sh okay okay you ready Tony sasher sasher sasher sash sash Priscilla sash okay a sash okay [Laughter] Tony N