Cooking with Shawn: Chicken and Sausage Gumbo

We are cooking for a celebration with Shawn from Iron Gate Cafe in Durant.

Chicken and Cajun Sausage Gumbo
First you make a Roux:
2 cups plain flour 1 cup vegetable oil
In a medium skillet over high heat add the flour and oil. Cook and stir constantly for 10 minutes
or until the color of peanut butter.

4 lbs. boneless skinless chicken breast
2 lbs. sliced Cajun sausage
Chopped green onion, celery and bell pepper
{as much or as little as you want}
Cajun Seasoning, black pepper, garlic powder to taste
3-4 quarts of hot water
After the roux is as dark as you want it, add all other ingredients and let it cook uncovered until chicken is cooked. If the gumbo is not dark enough, Kitchen Bouquet can be added for color.
Makes 7 cups
Any seafood or meat can be added. Cooked okra can be added.

Serve over hot white rice with a scoop of potato salad and crackers or french bread and enjoy!

Potato Salad
5 lbs small gold or red potatoes
6 boiled eggs
Enough mayo to coat potatoes
Cajun Seasoning and black pepper to taste
Wash and boil potatoes until tender. Drain and mash and let cool. Slice eggs, add seasoning and mayo to taste. Serve a scoop on top of bowl of Gumbo for traditional Cajun goodness.
Serves 15-20


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