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Cajun Chicken and Sausage Gumbo
4.8 (651 reviews)
This chicken and sausage gumbo uses a roux as the thickening agent in this traditional Cajun-style gumbo that's rich and hearty with lively seasonings.
Total Time195
Servings10
480
Caloriesper servingNutrition Information
480
Calories
40 g
Fat
15 g
Carbs
16 g
Protein
1 g
Fiber
2 g
Sugar
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 pound andouille or smoked sausage, sliced ¼-inch thick
- 2 celery ribs, 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
- 1Gather all ingredients.
- 2Heat 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.
- 3Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes.
- 4Season 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.
- 5Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.
- 6Serve and enjoy!