Cajun Chicken And Sausage Gumbo

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 45 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• 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.
• 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.