Name: Cajun Chicken and Sausage Gumbo
Prep time: 45 min
Cook time: 45 min
Yield: 10
Ingredients: Vegetable oil - 1 cup; All-purpose flour - 1 cup; Andouille or smoked sausage, sliced 1/4 inch thick - 1 pound; Celery stalks, chopped - 2; Green bell pepper, chopped - 1 large; Onion, chopped - 1 large; Garlic, minced - 4 cloves; Salt and pepper to taste - 4 cloves; Creole seasoning, or to taste - 1 pinch; Chicken broth - 6 cups; Bay leaf - 1; Rotisserie chicken, boned and shredded - 1

Ingredients for - Cajun Chicken and Sausage Gumbo

1. Vegetable oil 1 cup

2. All-purpose flour 1 cup

3. Andouille or smoked sausage, sliced 1/4 inch thick 1 pound

4. Celery stalks, chopped 2

5. Green bell pepper, chopped 1 large

6. Onion, chopped 1 large

7. Garlic, minced 4 cloves

8. Salt and pepper to taste 4 cloves

9. Creole seasoning, or to taste 1 pinch

10. Chicken broth 6 cups

11. Bay leaf 1

12. Rotisserie chicken, boned and shredded 1

How to cook deliciously - Cajun Chicken and Sausage Gumbo

1 . Stage

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 . Stage

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.

3 . Stage

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.

4 . Stage

Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.