Cajun Sausage and Chicken Gumbo – 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.
Origin. Scholars agree that gumbo originated in Louisiana in the early 18th century, but its uncertain etymology makes it difficult to pinpoint the origins of the food.
Try some of our other Southern recipes
Cajun Sausage and Chicken Gumbo
Another favorite dish from New Orleans in Chicken Gumbo. My dad use to request Nancy to make this for him.
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Servings: 10
Calories: 397kcal
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion chopped
- 1 large green bell pepper chopped
- 2 stalks Celery chopped
- 1 lb andouille or smoked sausage sliced 1/4 inch thick
- 4 cloves garlic minced
- salt and pepper to taste
- creole seasoning to taste
- 6 cup chicken broth
- 1 bay leaf
- 1 rotisserie chicken boned and shredded
Instructions
- 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.
Nutrition
Calories: 397kcal | Carbohydrates: 14g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 124mg | Sodium: 1242mg | Potassium: 566mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 2mg
