Cajun Chicken Sausage Gumbo Recipe
Cajun Chicken Sausage Gumbo is a hearty, flavorful dish with a deep, rich roux base, smoky sausage, and tender chicken simmered in a well-seasoned broth. This classic Louisiana favorite is slow-cooked to perfection, allowing bold spices and aromatics to meld beautifully for a comforting, satisfying meal.
Equipment
- stirring spoon
- Saute pan
- Knife
- Copping Board
- Mixing bowl
Ingredients
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 1 lb andouille or smoked sausage sliced 1/4 inch thick
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 rotisserie chicken, boned and shredded
- 1 pinch Creole seasoning or to taste
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 celery stalks chopped
- salt and pepper to taste
Instructions
- Heat oil in a stockpot over medium heat, then whisk in flour to create a smooth roux.
- Cook for about 8 to 10 minutes, stirring continuously, until the roux reaches a chocolate milk color.
- Take care not to burn it; if black specks appear, start over.
- Stir in the sausage, celery, bell pepper, and onion, cooking for 5 minutes.
- Add the garlic and continue stirring for another 5 minutes.
- Season with salt, pepper, and Creole seasoning, mixing well to ensure even distribution.
- Pour in the chicken broth and add the bay leaf.
- Increase the heat to bring the mixture to a boil, then reduce to medium-low and let it simmer uncovered for an hour, stirring occasionally.
- Stir in the chicken and allow it to simmer for an additional hour, skimming off any foam that rises to the surface.
- Once the flavors have melded beautifully, serve hot and enjoy.
Notes
- Stir continuously to prevent burning; a burnt roux will make the gumbo bitter.
- Andouille sausage is ideal, but any smoked sausage works well.
- Bone-in chicken adds extra flavor, but boneless makes serving easier.