Cajun Chicken and Sausage Gumbo recipe
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Ingredients
- 1 cup vegetable oil 1 cup all-purpose flour 1 large onion, chopped 1 large green bell pepper, chopped 2 celery stalks, chopped 1 pound andouille or smoked sausage, sliced 1/4 inch thick 4 cloves garlic, minced salt and pepper to taste Creole seasoning to taste 6 cups chicken broth 1 bay leaf 1 rotisserie chicken, boned and shredded
Nutrition Info
- 479.9 caloriescarbohydrate: 14.5 gcholesterol: 56.3 mgfat: 39.5 gfiber: 1.1 gprotein: 16.1 gsaturatedFat: 9 gservingSize: -sodium: 1182.6 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Cajun Chicken and Sausage Gumbo
Directions
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Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
Stir onion, bell pepper, celery, and sausage into the roux, cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning, blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then 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 the last hour.