Chicken and Sausage Gumbo

I got this inspo from Cassie Yeung on TikTok (you already know).

I started the gumbo pretty early in the day since I'm off *angels singing*. It's been a lovely 3 day weekend, but unfortunately it's nearing its end. I'm numbing the pain by cooking and baking all day. 

First I chopped the holy trinity- bellpepperonioncelery- and some garlic. About 3 large cloves. I also sliced up some andouille sausage and chicken breasts, seasoning the chicken with some cajun seasoning, onion and garlic pepper. 

This is a one pan meal! Grab your biggest, trustiest pot and heat that baby up. I browned the sausage and then the chicken with a little oil. Next was the roux.

Somehow, I've never had issues making a roux. I guess my biggest takeaway and advice would be to babysit that pot. Add butter and olive oil (1/2 cup, respectively) and heat until the butter is melted. Slowly add in a cup of flour and stir stir stir. You're gonna be stirring that thing for a while. The goal is to scrape up anything from the bottom to avoid burning and keep the roux moving. Gradually, it will get darker; it's pretty cool to watch. Once it's the color of melted chocolate, add your trinity.

I cooked those vegetables down for a couple minutes then added the garlic, 4 cups of chicken broth (ish), and seasonings including bay leaves. I brought it to boil then returned the meat to the pot. Remember, it's not cooked through yet, only browned. I covered the pot and allowed it to simmer for 3ish hours. 

After whipping up some rice on the stove, I served the hot gumbo over top. It was probably the best gumbo I've ever made, to be honest. Solid 8.5/10. And oof- I forgot to take a picture.

#bitesizedblog