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Bourque's Cajun Tasso, Sausage, and Chicken Gumbo

Posted by Logan Bergeron on 2/16/2018 to News
Bourque's Cajun Tasso, Sausage, and Chicken Gumbo
     It's difficult to find a good Cajun gumbo outside of Cajun country - in fact, it's difficult to find many Cajun offerings outside of Louisiana. Options in the frozen isle are few and far between, and there is a surprising lack of quality restaurants focused on making authentic Cajun cuisine. To remedy this problem, we're trying to offer up delicious Cajun products with easy-to-follow recipes to prepare a great meal for yourself and your family! First, let's make an authentic Cajun tasso, sausage, and chicken gumbo.

You will need:

4 Quarts Water
4 Heaping Tbsp. Bourque's Roux
1 Large Chicken (Seasoned)
1 Lb Smoked Sausage
.75 Lb Smoked Tasso
1 Large Yellow Onion
1 Large Bell Pepper
2 Pods Garlic
2 Stalks Celery
.5 Cup Diced Green Onions
.5 Cup Chopped Parsley
Varying amounts of Salt, Black Pepper, and Red Pepper

Makes 6-8 Servings.

     First, dissolve the roux in water over a medium heat - make sure that you continuously stir the mixture to prevent it from boiling over. Once it is fully dissolved (you'll notice that the mixture stops foaming), let the mixture boil for 30 minutes. While it is boiling, cut up the chicken into several large pieces, dice the tasso, slice the sausage into medium-sized pieces, and chop up the onion, bell pepper, garlic, and celery. 

     Then, add the meat into the mixture, along with the chopped vegetables, and cook for 75 minutes at a medium heat. Next, add the green onions and parsley and let cook for another 15 minutes. 

     Season to taste using salt, black pepper, and red pepper, and serve over white rice.

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