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Cajun Chicken and Sausage Gumbo

Tips to Making a Dark Roux for Gumbo

real Cajun chicken and sausage gumbo tips: you must have a DARK roux (think coffee color, Prudhomme recommends a “black” roux…don’t burn it!), don’t be lazy and use only chicken breasts (skin and bones add to the flavor of the gumbo, chop the chicken off after cooking), file optional in bowls at the end (don’t cook it) 2 c oil 1 c flour 2 onions, chopped 2 bell peppers, chopped 4 ribs celery, chopped 4-6 cloves garlic, minced 8 cups chicken stock 2 bay leaves 6 tsp creole seasoning 1 tsp dried t