Uncover the Secret to Perfect Chicken and Sausage Gumbo
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- In the mood for some cajun food? Try our Chicken and Sausage Gumbo Recipe. Perfect Roux every time!
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Chicken and Sausage Gumbo Recipe! (Perfect Roux Every Time!)
Take 1 cup of all purpose flour and put it in a oven safe pan and smooth it out to about 3/4 inch thick. Bake it in the oven at 425 degrees for 45 to 55 minutes long. Once you get the color you like remove it from the oven and take the dry Roux and put it in a medium bowl to cool. (Do not leave it in the hot pan)
In a dutch oven heat up 1 tbsp. Vegetable oil and on medium heat soften 1 whole sweet onion diced, 2 stalks of celery diced, and 1 green bell pepper diced. (cook about 5 minutes)
Then add 1 tbsp. garlic, 1 tsp. sweet paprika,
1 tbsp. thyme, 1/2 tsp. salt, 1/2 tsp. pepper,
1/8 tsp. cayenne pepper, 1/2 tsp. Cajun seasoning,
Mix on medium heat for 1 minute then add
2 cups of chicken broth. Bring to a simmer then
add 1 tbsp. parsley, and 2 bay leaves, few green onions.
Then put in 6 skinless, boneless, chicken thighs that
have been cut in half and seared brown in a pan with
salt, pepper, onion powder, and garlic powder.
Once the chicken is in there... Simmer the gumbo covered for 15 minutes then remove the chicken to cool enough to shred or cube.
Also take out the bay leaves at this point.
At this point make the roux.
Take the dark browned flour and whisk in 2 cups of chicken broth, mix very well then slowly add the roux to the gumbo.
#chickenandsausagegumbo #gumborecipe #cajunrecipe
Put in 2 cups of sliced Andouille Sausage and simmer for 5 minutes. Then add the chicken and simmer for 5 more minutes.
Add a pinch of salt and 1 tsp. of white vinegar.
Serve with white rice and potato salad.
Enjoy!
I am so sorry Miss Sheila. Just learned of this. Must be so hard on you to keep reading our sympathies as we all are learning over such a long period of time. Today I will add the okra just for Red :smile: God Bless.
Such a sweet comment! It wouldn't matter if it was 10 years you all are so kind to acknowledge that he is no longer with us. :)
RIP Steve. such a great man and personality
He is a GENIUS!!!! I only making my Gumbo like this for now on!💚
Thanks for watching Cherri! Glad you like this video!
I love watching Shotgun Red re-runs. The method of cooking flour in my toaster oven works perfectly. Then keep it in a jar and use the baked flour in everything for thickening or sprinkle some on top. Gives a nice color and a hint of nuttiness, which always reminds me of Steve, may he rest in peace :-)
I like to use 1-1/8 cups AP flour, 1/8 cup corn starch and 1-1/2 teaspoons of Chef Paul Prudhommes Meat Cajun Magic Seasoning, mixed really well and baked. Sometimes, I add the corn starch after the baking. The cornstarch offsets the loss of thickening ability caused by darkening the flour - the darker the roux, the less it thickens. I can then add this to stock as in this video, or beer (Isaac Toupes uses beer in his cajun recipes), or my favorite - melted butter or butter with the trinity cooked into it. I miss Steve's Presence so very much but I still watch Miss Sheila and Friends honor his memory.
fantastic idea!
Made this and couldn’t stop eating it.. The dry roux worked great. Thank you Miss Shiela for keeping this channel goin.
You are so welcome!
@@CookingwithShotgunRed Thank you Shiela....... 👍👍
I always say you're only as important in life as the memories you leave others..he's definitely gonna live on for generations even just through this channel. So sorry for your loss.
Thank you for such a sweet comment!
Missing you Steve R.I.P
Yes a few years ago... had an heart attack while ice fishing I believe. Miss Sheila has continued his cooking show.
Oh Wow! I found this recipe last year, and I been following this ever since. I looked at this today and just realized he's no longer with us in the comments. Prayers to the family and Thank You Shotgun Red for this amazing roux hack.
Your welcome! :)
Made this 3 times so far. Perfect every time. Thx
Just saw he's passed away. So sorry Sheila. I just found you two this year. Red life mattered. God bless.
Thank you!
@@CookingwithShotgunRed You see him again. I hope I do. Then I'll know I went to the right place. Could have listened to him all day. Loved the chemistry between you two and his wit, like when he pretended to put okra the chicken and sausage gumbo while you were out of the room. In one word, I'd just have to call him a GENTLEMAN. all good things to you.
This is my first time I made gumbo (apart from a premade package) and what a fantastic recipe this is.
One of the best things I've ever tasted.
thanks a million from the Netherlands
Thanks for watching!!! from the Netherlands!
I’m from New Orleans and I applaud you on that dry roux, chere. 👍
Thanks! Steve passed away Dec 2018
@@CookingwithShotgunRed we miss him so much and I feel crushed over and over when someone new here first learns that he's gone. You gals are doing a FANTASTIC job, SheShe & JenJen. love from Sue in Oregon.
Jai Rahim from south Louisiana here...for a man it’s spelled cher, for a woman it’s spelled chère. Now you know.
@@CookingwithShotgunRed he passed away? oh im so sorry, just found him here and i loved his vids
Daddy Jack and Shotgun Red are legends!
😃👌
“Okra sinks” classic, man I’m a shotgun red (Steve Hall) fan
Thanks John!
I was laughing hysterically when he was pouring the imaginary okra!
@@CookingwithShotgunRed m I mmm good
So sorry for the loss of a great cook! Prayers for family and friends. I made this today and tried the flour in the oven, it turned out fantastic! Thank you for keeping the videos coming Ms. Sheila
You are so welcome! Thanks for watching! 👍😃. shotgunred.com
He died? I found this video by random two years ago and his roux method changed my whole cocking method for the better. Just want the family to know that. I'm truly thankful I came across him.
I just made this dish using your recipe with a few minor changes. I was simply blown away by the results. The only differences were: I added a pound of shrimp, a little more vinegar, and a few more cloves of garlic. It was to die for!
Glad it was helpful!
It’s a gumbo kinda day, still using your recipe. Thanks so much Steve for all your videos.
Thank you Jamie for watching these video's. Steve would appreciate you being here for him.😊
I love these Shotgun Red cooking episodes. The on-camera personality and interactions between Steve and Shelia only adds to the great content. Steve may be gone from this world, but he lives on in these videos. I appreciate that and I appreciate you, Sheila, for keeping the show going through this channel. I don't often comment, but I come to visit fairly regularly. This dry roux thing was so amazing. Blessings!
Thank you Andrew for a sweet comment! We appreciate you watching!
shotgunred.com
We appreciate you Andrew! When Steve passed away he had made 307 of these recipes. I know he would love knowing your taking time from your life to watch his.
Just made this, it's absolutely delicious. I've never made gumbo before, it's so awesome. Thank you
Glad you liked it!!
Made it and loved it! My kids thought I stole the recipe from a well known Tex Mex restaurants that make it here in NJ. I made it once a long time ago the old stir and stir way and never made it again. So thank you and Sheila, I hope I spelled her name correctly for her assist with the camera. Will be following your recipes. Again, thank you. RIP.
That is awesome!
Great presentation/instructional video! You also acknowledge the traditional approaches while making the gumbo to your preferences.
This video (and others) demonstrates Steve's playful personality and what a great foodie he was. I get sad thinking about how he left this Earth too soon. I did some research and discovered how talented he was. 🙁
Thank you Delia! :)
The day when you are searching for a gumbo recipe on TH-cam, going through eleventeen videos and you finally find a sweet man doing some beautiful things with a twist. In the next comment you find out this charming man has passed. I hurt for any family and friends who know the immense heart that is missing.
We are very sorry 😢
Wow thank you for being here with us! When Steve passed away he had made 307 recipes. We miss him so much. Today two years ago we had his memorial service. 😢 He would be smiling knowing you are binge watching his channel!🙂
Well said. Shelia does do a great job! I found a video of Steve fishing.. I bet you like it👍.... Don’t forget the Oakra!
@@CookingwithShotgunRed Wow I can't believe it, I am definitely a fan. So sorry to hear this, and on top of it he was a Packers Fan!!! RIP Steve
@@CookingwithShotgunRed I am stunned to hear this. Truly stunned. I’m just speechless that I’m only finding out about this now. I had no idea. Please accept my deepest heartfelt condolences. We all feel the loss with you. What a sweet gentle soul.
His little tips and tricks have helped me become a better cook. My brothers even say I’m better then mom now.. 😅😂
Great!!!!!!
Thanks for the oven rue revipe .
Asian restaurants do that "trick" with the rice.
If you want to keep the rice tidy, keep the mold on it until you have finished filling the dish.
Good morning! 😋Thanks for the tip Steven! shotgunred.com
This was so cool seeing this alternative!! A dry roux!!!! I never heard of that! Lol cool! Cant wait to try this!!! I just love his personality even though i just discovered his channel and his videos. He reminds me of all my Uncles. 😁 To me Red is that cool Uncle you know your gonna have fun hanging out with! Miss you Shotgun Red. Thx for sharing Ms Sheila Shotgun Red with us!!! God bless you and your your family I will keep you all in my prayers!! RIP Shotgun Red!! You are truly missed!!!
❤Sophia
Thank you Miss Sophia! You are so welcome and your right... Steve is truly missed!
I have been watching for a long time. This is a genius recipe. I literally made it yesterday and this popped back up on my feed today. RIP Steve!
Glad you liked it!!
How about that okra!!!!!!!
That okra really is the finishing touch, love it. Never knew it sinks, learned something new today. Very nice guy, love the vid. If I could find Andouille where I live, I'd certainly would try to make this, because the rue never burns! Sorry for your loss Sheila, Just by seeing him in action, you just know this a nice guy. Heartfelt.
Thank you for watching this video!😋👍 shotgunred.com
One of the BEST recipes...you've EVER done! Love and Miss you, Steve!!!
Thank you!
Yeah I'll never stir roux again.
Thank you Shelia for continuing these videos on-line. Steve's Shotgun Red shirt says it all..he IS the "Legend"! I'm sure all of your subscribers miss him so much. But keeping these videos going allows others to enjoy his humor & recipes. Guess he didn't like Okra...very funny!
We appreciate you watching this channel!!! 👩🍳❤️👩🍳
shotgunred.com
I just realized that he has passed. I also am happy that you keep these videos online. My condolences to Ms. Shelia, her family, and the friends of the late "Shot Gun Red".
Thank you!❤️
So sorry to find that Steve passed. Prayers for all.
A word of warning about the dry roux: if you don't have proper ventilation in your kitchen, every smoke alarm in your zip code WILL go off. Also the flour particles from this smoke could cause some breathing problems if you're sensitive to that...
...but the taste is such a game changer that I'll take the risk every time!
......and the winner goes to (drum roll)...(another drum roll) Shotgun Red! I could have saved myself a lot of hand and arm blisters, had I known about this little trick, now ppl who wouldn't normally touch a bowl of Gumbo, can have all they want and not worry about all the fat content from the Roux..Bless you and stay safe!
I'm born and raised in New Orleans and thank you so much for this. A quicker way to make a roux, I'm all for it. Will be using this going forward and put it in a jar.
Glad it was helpful Angel! 🙂👍 shotgunred.com
Lovely recipe 😍. We made a few notes:
1) Made the dry roux in oven, it works, beautiful color, BUT, that oven roux without the oil left a "very dry" mouth feel as a result. Basically, no "umami." No savor, no swoon.
2) roux took hecka long in oven. Start in A.M. for real. But turn out very well. Would do again. So would do again!
3) Had to add 2 1/2 sticks of butter at the end of cooking (after the seafood). The gumbo wasn't oily after the butter. Didn't need to slim ANY from top either. That addition worked out perfectly. Very, very, swoon worthy then.
Thanks!
Rest in peace brother sending you all love from Wales
Louisiana man here. My mind has been blown after watching the dry roux method. I feel like I've been lied to my whole life. After getting 2nd degree burns on my beer holding hand once making a roux (don't worry, I didn't spill a drop) I will definitely give this a shot.
Louisiana man here again, made it last night and OH MY GOD was it great. Never making a roux with oil ever again. Thanks for changing my life lol. Me and my formerly burnt hand thank you.
Great! Glad it turned out for you!
LOL!
I've done the same
You didn't spill a drop. I haven't laughed so hard in a long time! 😂
Been making gumbo wrong for several years mainly because I never made it using a roux base, attempted to make roux last night doing the whole oil stir dance for an hour but think I burnt it and can't tell so I don't trust it and doing it dry sounds amazing, especially if I never have to do the stir method again. Thank you.
I am so sorry. Just popped in to grab his flour in the oven recipe-and just read the comment section. My heart is broken for u Miss Sheila. ❤ Hugs
Thank you Nancy! Appreciate your comment! ❤️
shotgunred.com
For years, I have stood and stirred a roux for an hour to get it the shade that I wanted it to be. Now, I have never burnt it. Still, I am going to try this because it looks so much easier. Thanks for showing this method. Steve sure knew his way around the kitchen. Oh, and I will be adding okra, and it will not sink.
Thanks for sharing!
Appreciate you watching!
👍😀
I love the new way to make the roux and I will try it. I have a suggestion for you on holding your bowl down to the table, just put a towel under your bowl and it and Sheila won’t have to hold it for you. Great job and I will never stand over a stove to make my roux again. Thanks for the tip!
This dry toasting method is what Justin Wilson was doing way back when he had his cooking show. Most people in Louisiana just buy a canned roux.
Ohhh no we don’t just buy canned roux!! Mine is still made the traditional way. Born and raised in Louisiana ❤
Imagine doing that dry Roux in the pellet grill.
Thanks Ms. Shellie we appreciate you for keeping this going. Praying for you and your family
LOVE IT, okra sinks...... 100% behind Steve on that one. LOVED THIS VIDEO!!!
Thanks Sue!
I was 😂😂😂 as he added the invisible okra
Gumbo tip...always put whole bay leaves, no broken ones and count them and take them out before serving. They are a bit hard to get out of your throat. THYME powder really gives Gumbo a great flavor. Little Tony's too. Love the Roux tip...I just buy mine in a jar soooooo much easier. 😁But your oven Roux is darker and that does take a Long time on the stove top. Typically the darker roux is for duck and deer sausage gumbo but to each his own! Right, they all taste good unless you burn it. Oven idea is great.
I always loved watching you and Shotgun Reds show and love you for continuing to keeping it going.
Thank you Ed! Appreciate that! 😊
The best gumbo recipe.. absolutely amazing
Wow, thank you!
Oven roux. Absolute genius! Have never made a gumbo that turn out so dark. Like chocolate. Not standing by the stove stirring best thing ever.
I can’t believe I’ve just discovered this channel only to discover that he’s passed away, my condolences ❤
We are glad you discovered this channel. Yes he passed away December 29th 2018. When he passed he had made 307 recipes for this channel! It is almost 500 now. Tell everyone you know to check this channel out! We would appreciate it!
shotgunred.com
@@CookingwithShotgunRed I will most certainly do that and I look forward to trying these recipes! I’ll subscribe now and I’ll spread the word, lots of love to you all from Wales in the uk 🏴❤️
Can't wait to try this! Thanks!
How can i print this recipe?? New to You Tube. Sorry for your loss.
Below the video on the right hand side there should be a arrow pointing down or should have a see more button click that and should show everything. Thanks for your condolences.😊
I like the dry roux idea too. You want to kick it up a notch put one cap full of liquid crab/shrimp boil.
Great tip!
Looks delicious! Thanks Shotgun Red. Gumbo was on my dinner menu today but I was dreading stirring and stirring for a while to make the roux. Tried your method here and so far so good. Much appreciated!!
Thanks for trying Ruby!
@@CookingwithShotgunRed You're very welcome. I love your channel. Going to try other recipes as well.
Ohhhh invisible okra ha ha. I did add 1/2 package. Also, I used Gumbo File....about a heaping teaspoon in the Gumbo itself and a dash on individual servings, topped with scallions.
Sounds great!
amazing trick with okra
I learned how to do this using gluten free flour to make gumbo gluten free
That's great!
All the websites I read using the dry roux method say they stirred it every 10 to 15 min. Do you stir your dry roux at all while its cooking?
I don't think he did. Steve passed away Dec 2018
Holy moly this looks incredible!! 🤤 I’m going to try making some tomorrow, wish me luck! xXx
Really good!!! 👍😃. shotgunred.com
I'm British and have always wanted to make an authentic gumbo as I've always made it without the roux. Thanks for the recipe Steve n Sheila. ❤️
Sounds great!
I'm down in cajun country Interstate 10 corridor they start selling dry Roux mix down here
Savoies Kary's Ragin Cajuns and Tony Chachere's
Thanks for sharing Bill!! :)
Great recipe! Especially the okra 😂Another option to baking a dry roux is to use the microwave, yes microwave. Just do 1 minute at a time, stirring after each minute, until the desired darkness is achieved...I go around 10-12 times. Try it, you’ll love it!
Great tip!😀💗🙂
OMG! I Never Knew that you could bake flour for a roux!! Thanks Shotgun Red and Sheila!
Your so welcome! 😊
Another one outta the park! Made this tonight, I also added shrimp and red beans, no rice. Will make it with rice and (for you Sheila) Ochre next time!
Sounds great!
For those people who don't like okra because of the slimy juice. If the okra is cooked with tomatoes (and maybe onions) or any other food that is acid food by nature it won't be slimy. I've never tried adding vinegar to the water as that might work,but steaming okra works well. I just go to my standards cooking of okra to along with tomatoes and onion.... n maybe a hot sauce or peppers depends if I want it spicy.
Pro tip. Place the rice (packed into the cup) upside down in the bowl, then ladle in the gumbo, THEN carefully remove the cardboard container....and viola! The rice won’t have any gumbo on it.
Thanks Alex for sharing!🙂👍💗
Best recipe ever! Thank you so much for sharing. Genius on the gumbo roux.
Thank you! You are so welcome!!! Glad you like it! :) shotgunred.com
If U, MS Sheila, didn’t try to get Shotgun Red’s flour in the oven pattened, U should have!!! I’ve seen it on “America’s Test Kitchen “, In Walmart stores, Winn-Dixie stores, etc. Worked for me! FM Oglesby
Phenomenal! I’ve made seafood gumbo for years. This is now my newest and favorite way! Thank you! RIP
That is great ! Thanks for being here on this channel. We appreciate it!👩🍳👩🍳
Looks good, but I'm already cooking Smothered Okra and Tomatoes with Smoked Pork Sausage and Tasso, and Cheesy Broccoli.
Love this guy! He seems so genuine, plus he is a military veteran too. Awesome guy!
I tried this method today. Only my 2nd attempt at Gumbo. I loved it. I’ll dial back the heat next time but it is delicious. THANK YOU !!
Thanks for the flour tip. Learn something new every day!
Your welcome! Thanks for watching! 👍😃 shotgunred.com
You straight kicked ass with that dry roux!! I will never make a wet roux again!
Glad he could help! :) Thanks for watching!
I really appreciate the recipe in the description.
I'm glad you like it
I only put mine in for 15min @ 425° & it was ready. The way I knew was my flour was smoking in the oven. 😕 So it wasn't burned. 😉
seriously love your cooking show
Thank you so much 😊
What a nice guy. Thanks for the entertaining cooking video.... I make roux in the air fryer and the oil totally separated once it cools ... Bon Appetit. Subscribed 👍🇺🇸
My condolences 🙏🙏🙏.
Thanks for subscribing! We appreciate it!
shotgunred.com
I love this method of gumbo and definitely on my to do list this fall! I missed how much okra to put in, anyone know?? I really want to make this, it looks delicious!!
Haha that would be NO okra, some people just hate it. I always add okra, and a lot of it, about a 10 ounce bag of frozen for a recipe this size should work fine for most people.
Hey you 2! The four hack is worth millions to me saved me 100 and 100's of hours baby sitting! Thank you both!
I thought about my pizza stone alot here. I just went over, opened up the oven, and tasted the nutty brown flour for the first time after all these years making pizzas and calzones. It tastes like salty garlic???? Yes. Brilliant! There is enough right there for me to use in gumbo for one. Lol! The last time i use oakra to thicken the gumbo and now this will be added.
Glad you like it Brian! :)
I just saw a15 minute roux. So it really just depends on your knowledge and materials.
the babish one !!?? me too
Remember: the okra is at the bottom. 😉
I usually put in about 1/2 teaspoon of
Liquid Smoke if I dont have Smoked Sausage or Tasso.
Oh, you can burn it. I did, I left it a little too long. Be very careful at the end. At about 45 min it looked good but I wanted it a little darker. At 50 min it looked just right to me, but when I added the chicken broth it got as dark as chocolate and had a mild burn taste to it.
I’m wondering if you can use butter to sauté your vegetables.
Throw some chopped green onions on top of that.
Thank you, sir. I'll try it.
Edit: my condolences. I didn't know.
Just so sad didn’t know he has pass away he was a inspiration thank God for him RIP dear friend thank you for keeping on God bless you
Potato salad in gumbo is like maahed potatoes with gravy. Only better.
IF YOU HAVE LARGE SKILLET YOU CAN DUMP CUP FLOWER INTO SKILLET FLATTEN IT ON MEDIUM LOW HEAT AND ROAST YOUR FLOWER TO DARNESS YOU WANT KEEP MOVING IN AND SPREADING IT
When I make dry roux, I give it a stir every ten minutes or so. That way, it browns evenly.
R.I.P Steve.
Family is from New Orleans and we have NEVER seen or heard of potato salad in Gumbo....Never!
We are diggin the recipe for dry roux.
Thanks Alan! :)
alan young I’m born and raised in New Orleans and who hasn’t seen someone put potato salad in their gumbo? It’s a common thing among some folks here. Of course most don’t do it, but it’s a thing. My dad does it although I do not.
I will be glad when Your cook book comes out. Thanks for sharing this wonderful recipe with us and the tip on making the roux....oh no I just read where Steve passed this life. So sorry to hear this. Sending love and condolences to his family. I am sure he is in heaven chefing...
Your so welcome! Working on the cook book as we type.
Thank you for the explanation between the wet and dry roux. I kept worrying I was missing out on not having the oil lol
You can't trust a skinny chef? Thank ... we have this guy.!!!
Oh boy. Just made this and it was excellent.
Not to hijack but just for encouraging others, this is adaptable.
I substituted the following because it's what I had on hand...
Butter and olive oil for veg oil.
Frozen seasoning blend for onion, celery, green pepper, and parsley.
Frozen tenderloins cooked from Frozen in the veggie first stage.
Garlic sausage for andouille.
Roasted garlic 'better than bullion' for chicken broth and garlic.
Dried thyme for fresh.
Everything else i followed.
I let it get a bit darker than my preference, but when it all came together with rice it was better than any I've had anywhere ever.
THANKS FOR UPLOADING THIS GREAT GUY'S RECIPES. RIP!!!
Oh, and ACV for white vinegar.
Your so welcome my friend!😃👌 Glad you had a great dish! Thanks for sharing!
I so pleased and so happy you found a better way to make roux if you was a dog wagging its tail you'd wag so happy n hard you'd bend in half with joy
Almost... Ain't gumbo without OKRA
good recipe but there is flavor to the grease if you fry your chicken first but not knocking you yes there many ways to make this