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.
Ingredients
- vegetable oil: 1 cup
- all-purpose flour: 1 cup
- andouille or smoked sausage, sliced 1/4 inch thick: 1 pound
- celery stalks: 2 piece (chopped)
- green bell pepper: 1 piece (chopped)
- onion: 1 piece (chopped)
- garlic: 4 clove (minced)
- salt and pepper: (to taste)
- pinch Creole seasoning: 1 piece (to taste)
- chicken broth: 6 cups
- bay leaf: 1 piece
- rotisserie chicken, boned and: 1 piece (shredded)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.
