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 Details
Prep Time: 45 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs 15 mins
Servings: 10
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
Steps
- 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!
