Chicken & Sausage Gumbo
 
Prep time
Cook time
Total time
 
This incredible gumbo will make your mouth water. With a rainbow of flavors, I hope it coverts you to a gumbo fan like me.
Author:
Recipe type: Entree
Cuisine: New Orleans
Serves: 10 servings
Ingredients
  • 1 c. flour
  • ¾ c. vegetable oil
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, finely chopped
  • 1½ qts (48 oz) chicken broth
  • 4 andouille sausages (I like Aidele's), chopped
  • 1 tbsp. hot sauce
  • 1 tsp. creole seasoning
  • 1 tsp. cajun seasoning
  • 3 bay leaves
  • rice (optional)
  • chopped green onions (optional)
  • 3 c. chopped chicken (pre-cooked)
Instructions
  1. First you need to make a roux. YOU HAVE TO BE PATIENT. Add the flour and vegetable oil to your large stock pot and stir CONSTANTLY on low with a whisk. If you stop stirring, the roux will burn, and you'll have to start over. Stir the roux until it is a deep chocolate brown; this takes about an hour.
  2. Once your roux is beautiful, add your chopped onion, pepper, celery, and garlic to the pot. Simmer, stirring constantly, for 6 minutes.
  3. Add the chicken broth and bring it to a boil. Bring it back down to a simmer, and add your sausage, hot sauce, seasonings, and bay leaves. Honestly, you can use one of the other on the seasonings - I like both. I also tend to be a bit generous on my seasonings, so feel free to use less or more to taste.
  4. Leave the pot uncovered and simmer for 1 hour.
  5. Add your chopped chicken, and simmer for another hour, stirring every 15 minutes.
  6. Remove from heat and serve with rice and topped green onions!
Recipe by The Literary Phoenix at https://theliteraryphoenix.com/2017/10/03/gumbo/