Cajun Chicken and Sausage Gumbo

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.

• Preparation Time: 45 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 3 hr 15 mins
• Calories: 480 Calories

Ingredients

• 1 cup all-purpose flour
• 1 cup vegetable oil
• salt and pepper to taste
• 1 large onion, chopped
• 1 bay leaf
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 large green bell pepper, chopped
• 1 pinch Creole seasoning, or to taste
• 1 rotisserie chicken, boned and shredded
• 2 celery stalks, chopped
• 1 pound andouille or smoked sausage, sliced 1/4 inch thick

Recipe Instructions

Step 1

Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes.

Step 2

Season 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.

Step 3

Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.

Step 4

Gather all ingredients.

Step 5

Serve and enjoy!

Step 6

Heat 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.