Cajun Chicken and Sausage Gumbo |
|
 |
Prep Time: 45 Minutes Cook Time: 150 Minutes |
Ready In: 195 Minutes Servings: 10 |
|
This is a Cajun-style gumbo 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. 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 |
Directions:
1. 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.
2. 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.
|
|