WFMY – For some folks, Thanksgiving is the ultimate kitchen holiday. For others, it's Fat Tuesday!
What better way to celebrate than with some authentic Cajun cuisine?
Roger Devall, owner of Devall's Cajun Cuisine in Greensboro, joined the Good Morning Show crew on Tuesday to whip up some of his specialties, straight from New Orleans.
Devall showed one of his favorite Mardi Gras traditions: "Chicken and Smoked Sausage Gumbo."
You can find his recipe below. At his restaurant, he serves it with bread he orders from New Orleans.
Chicken and Smoked Sausage Gumbo
1lb and a half pound of smoked sausage
2lbs Raw Chicken, of your choice
1 ½ cup of Green Bell Peppers Chopped
4 cups of celery Chopped
4 cups onions chopped
3 cups green creole onions chopped "green onion"
½ cup minced garlic
1 cup fresh parsley chopped
1/3 cup of Louisiana seasoning
1 tbsp. red pepper "add more if you like spice"
Salt to taste
1tbsp black pepper
2 ½ cup fresh okra
1 tsp. paprika
2 cups vegetable oil
2 gallons of water
2 ½ cups plain flour
Season your sausage and chicken the night before with a Louisiana seasoning.
Start with 2 cups vegetable oil. Add your flour at medium high to dark brown roux. Incorporate all seasonings and vegetables, turn heat down for about 5 mins. Sauté all seasoning together, add 2 gallons of water. Make sure it's not thick. In another pot sauté chicken and smoked sausage together until the meat is done. Incorporate meat into gravy, stir well, and cover make sure its medium low heat. Cook for 4 hours. Serve over plain white rice.