Cajun Chicken and Sausage Gumbo
Rich, hearty, and deeply flavorful, this chicken and sausage gumbo starts with a classic Cajun roux and layers of vegetables and spices. After countless trials, this version is as close as it gets to the comforting bowls served in South Louisiana. Ladle it over cooked rice or pair it with potato salad for a true Louisiana experience.
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
Directions:
- Gather all your ingredients so everything is ready to go.
- Make the roux: Heat the oil in a large stockpot over medium heat. Whisk in the flour and cook, stirring constantly, until the roux is smooth and reaches the color of chocolate milk, about 8 to 10 minutes. Watch carefully—if you see black specks, it’s best to start over.
- Add sausage and veggies: Stir in the sausage, celery, bell pepper, and onion. Cook for 5 minutes, then add the garlic and cook another 5 minutes, stirring often.
- Season and simmer: Sprinkle in the salt, pepper, and Creole seasoning. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and let it simmer, uncovered, for 1 hour, stirring occasionally.
- Add chicken: Stir in the shredded chicken and continue simmering for another hour, skimming off any foam that rises to the surface.
- Serve hot over cooked rice or with potato salad, and enjoy the rich, soulful flavors.
