This chicken and sausage gumbo is made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Preparation Time
45 mins
Cooking Time
2 hr
Total Time
2 hr 45 mins
Calories
480 Calories
Recipe Instructions
Step 1
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.
Step 2
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 3
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 4
Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.
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
