Cajun Chicken and Sausage Gumbo
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chicken
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recipe
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Recipe by YOYO78
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1 cup vegetable oil
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1 cup all-purpose flour
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1 large onion, chopped
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1 large green bell pepper, chopped
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2 celery stalks, chopped
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1 pound andouille or smoked sausage, sliced 1/4 inch thick
Directions:
- 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.
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