Cajun Chicken and Sausage Gumbo
A rich and hearty gumbo packed with flavors from sausage, vegetables, and spices.
Ingredients
- vegetable oil (1 cup)
- all-purpose flour (1 cup)
- andouille or smoked sausage (0.4536 pound)
- celery (2 )
- green bell pepper (1 large)
- onion (1 large)
- garlic (4 cloves)
- salt (0 )
- pepper (0 )
- Creole seasoning (1 pinch)
- chicken broth (6 cups)
- bay leaf (1 )
- rotisserie chicken (1 )
Instructions
- Gather all ingredients.
- 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.
- 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.
- 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.
- Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.
- Serve and enjoy!
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 480
- fat: 40 g
- sats: 9 g
- carbs: 15 g
- fibre: 1 g
- protein: 16 g
- salt: 1.183 g