Description
Learn how to make a flavorful Cajun Chicken and Sausage Gumbo with this easy recipe. Perfect for a cozy night in or impressing guests!
Ingredients
- 1 cup vegetable oil (240 ml)
- 1 cup all-purpose flour (120 g)
- 1 pound beef sausage, sliced 1/4 inch thick (450 g)
- 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 (1440 ml)
- 1 bay leaf
- 1 rotisserie chicken, boned and shredded
Instructions
- Collect all necessary items.
- In a large pot, warm the oil over medium heat, then gradually incorporate the flour, whisking until the mixture, now a roux, reaches the color of chocolate milk. This should take around 8 to 10 minutes; avoid burning by watching for black flecks, which means starting anew.
- Introduce the sausage, celery, green bell pepper, and onion to the roux; cook, stirring continuously for 5 minutes. Add the garlic and continue stirring for an additional 5 minutes.
- Add salt, pepper, and Creole seasoning, mixing thoroughly to combine. Pour in the chicken broth and drop in the bay leaf. Increase the heat to high until boiling, then lower to medium-low, allowing it to simmer uncovered for 1 hour, stirring every so often.
- Mix in the shredded chicken and let it simmer for another hour. During this time, skim any foam that rises to the surface.
- Dish up and savor the flavors!
Notes
- Use olive oil instead of vegetable oil for a lighter roux.
- Adjust the amount of Creole seasoning to suit your spice preference.
- Save time by using pre-cooked chicken breast, shredded, instead of rotisserie chicken.
