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.
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