Cajun Chicken and Sausage Gumbo
Jump to recipeIngredients
- 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
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 into the roux. Cook and stir for 5 minutes. Add garlic and continue to cook and stir 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.