Cajun Chicken and Sausage Gumbo
This chicken and sausage gumbo is made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
- Preparation:
- Cooking:
- Total:
Ingredients
- 1cup vegetable oil
- 1cup all-purpose flour
- 1pound andouille or smoked sausage, sliced 1/4 inch thick
- 2celery stalks, chopped
- 1large green bell pepper, chopped
- 1large onion, chopped
- 4cloves garlic, minced
- salt and pepper to taste
- 1pinch Creole seasoning, or to taste
- 6cups chicken broth
- 1bay leaf
- 1rotisserie chicken, boned and shredded
Instructions
Step 1
Heat oil in a stockpot over medium heat; whisk in flour until roux is smooth and has cooked to the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, it's best to start over.Step 2
Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes.Step 3
Season with salt, pepper, and Creole seasoning; stir well to blend. Pour in chicken broth and add bay leaf. Bring to a boil over high heat; reduce heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally.Step 4
Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.