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

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

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.