Cajun Chicken and Sausage Gumbo recipe

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Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Nutrition Info

479.9 calories
carbohydrate: 14.5 g
cholesterol: 56.3 mg
fat: 39.5 g
fiber: 1.1 g
protein: 16.1 g
saturatedFat: 9 g
servingSize: -
sodium: 1182.6 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.

  2. Stir onion, bell pepper, celery, and sausage into the roux, cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning, blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Recipe Yield

10 servings

Recipe Note

This is a Cajun-style gumbo 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.

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