CajunMainDairy-Free

Cajun Chicken and Sausage Gumbo

Name: Cajun Chicken and Sausage Gumbo
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: 10
Cuisine: Cajun
Ingredients: 1 cup vegetable oil; 1 cup all-purpose flour; 1 lb andouille or smoked sausage, sliced 1/4 inch thick; 2 celery stalks, chopped; 1 large green bell pepper, chopped; 1 large onion, chopped; 4 cloves garlic, minced; Salt and pepper to taste; 1 pinch Creole seasoning, or to taste; 6 cups chicken broth; 1 bay leaf; 1 rotisserie chicken, boned and shredded

A dark, deeply flavored roux forms the soul of this classic Cajun gumbo, enriched with smoky andouille sausage and tender chicken simmered with the holy trinity of celery, bell pepper, and onion. The result is a complex, warming stew that's both rustic and elegant, with layers of spice and savory depth that only improve as it sits. Perfect for feeding a crowd or settling into a cozy dinner on chilly evenings.

Prep

45 minutes

Cook

2 hours 30 minutes

Total

3 hours 15 minutes

Serves

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Ingredients

Units

Instructions

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.
2
Add sausage, celery, bell pepper, and onion to the roux. Cook and stir for 5 minutes. Add garlic and continue to cook and stir for another 5 minutes.
3
Season with salt, pepper, and Creole seasoning. Stir well to blend. Pour in chicken broth and add bay leaf.
4
Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
5
Stir in the shredded chicken and simmer for 1 hour more. Skim off any foam that floats to the top during this time.
6
Remove bay leaf and serve hot over cooked rice or with potato salad.

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Cajun Chicken and Sausage Gumbo

Prep

45 minutes

Cook

2 hours 30 minutes

Total

3 hours 15 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

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.
2
Add sausage, celery, bell pepper, and onion to the roux. Cook and stir for 5 minutes. Add garlic and continue to cook and stir for another 5 minutes.
3
Season with salt, pepper, and Creole seasoning. Stir well to blend. Pour in chicken broth and add bay leaf.
4
Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
5
Stir in the shredded chicken and simmer for 1 hour more. Skim off any foam that floats to the top during this time.
6
Remove bay leaf and serve hot over cooked rice or with potato salad.

Reviews

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