Cajun Carnivore Chronicles- Chicken and Sausage Gumbo.

The pot size is a size 15 Magnalite.

Ingredients:
Homemade Roux from last video. I used 1/3 of a 32oz mason jar.
- 3 large onions
- 1 large bell pepper
- table spoon of garlic
- 1 hen is best but I used 3 leg quarters and 8 boneless thighs
- 2.5 lbs of Cajun sausage.
- use Cajun seasoning to taste.

How to Cook?
- it’s simple. Add all ingredients to the pot and except the roux.
- cover with water.
-bring it to a boil. A hard boil.
- Add Roux, and Cajun seasoning.
- boil the hell out of it. +/- an hour. It may overboil and make a mess. stand close and watch for first 15 min. Pull off heat if needed to avoid an over boil and mess.
- reduce heat to low/medium heat, simmer for about 30 min. The longer it cooks the better.
-taste and add seasoning as required.

-Cajun seasoning that I recommend

SumaDatCajun's shop on Etsy https://www.etsy.com/shop/SumaDatCajun https://www.etsy.com/shop/SumaDatCajun

https://a.co/d/02goYcVc

https://a.co/d/0egGXYRx

https://a.co/d/0fzCyuid

#cajunfood #cajuncooking #certifiedcajun #roux #cooksomerice