Hearty Cajun Chicken and Sausage Gumbo

Ingredients List

• 1 cup vegetable oil

• 1 cup all-purpose flour

• 1 pound andouille or smoked sausage, sliced 1/4 inch thick

• 2 celery stalks, 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

Cooking Instructions

Prepare all necessary ingredients before starting.

In a large stockpot, heat oil over medium heat. Gradually whisk in the flour, stirring continuously until the roux reaches a smooth consistency and turns the color of milk chocolate, which should take about 8 to 10 minutes. Be cautious not to burn the roux; if you notice black specks, it’s better to start over.

Add sausage, celery, bell peppers, and onions to the roux; cook and stir for 5 minutes. Incorporate garlic and continue cooking, stirring, for an additional 5 minutes.

Season with salt, pepper, and Creole seasoning; mix thoroughly. Add chicken broth and a bay leaf, then bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.

Add the chicken and continue simmering for another hour. Skim off any foam that rises to the surface during this period.

Serve and savor the dish!

Nutritional Information (per serving)