Cajun Chicken and Sausage Gumbo
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. A big shout-out and thanks to my friend Boyd for the recipe.
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 celery stalks, chopped
- 1 lb andouille (if available) or smoked sausage, sliced 1/4 inch thick
- 1 lb Jumbo shrimp
- 1 bag frozen okra
- 4 cloves garlic, minced
- Salt and pepper to taste
- 2 Tbsp Creole seasoning to taste (I use McCormick Cajun Seasoning and Zatarain’s Gumbo File’ for garnish)
- 6 cups chicken broth (low sodium)
- 1 bay leaf
- 1 rotisserie chicken, boned and shredded
1) 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.
2) 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. During the last 15 min, add frozen shrimp and okra.
Notes: Tastes great when you make it, Tastes even better the next day. I like to cook my roux really low and slow until it is dark brown caramel color. It will have a really rich and smoky flavor that I really enjoy in my gumbo.