Treebeards' Cajun Chicken-and-Sausage Gumbo (Texas Monthly, August 1992)2/3 cup vegetable oil2/3 cup flour2 cups each chopped white onion and bell pepper1 1/2 cups chopped celery1/2 teaspoon each salt, red pepper, black pepper, and garlic powder1/2 teaspoon each file powder, poultry seasoning, and beef base (or 1 bouillon cube)2 bay leaves5 cups chicken stock (approximately 40 ounces)2 pounds chicken meat (fry chicken dusted in salt, pepper, and garlic powder; remove and mince skin; chop meat into 1-inch pieces)1 pound andouille or other sausage, sliced
This restaurant, housed in a hundred-year-old log cabin along White Oak Bayou, is known for its menu of wild game, and it incorporates smoked duck and andouille sausage into its gumbo. A wild rice pilaf topping adds an extra layer of flavor. Find it on the menu during lunch and dinner, or take it to-go by the quart.
Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun flavors that everyone will love.
Excellent Recipe.I doubled the recipe, add a few slices of bacon and cooked with the chicken and sausage. Halved the chicken broth and made the rice by itself. This way I could pour the jambalaya on top. 2b1af7f3a8