Cajun Chicken and Sausage Gumbo Recipe
This classic Cajun Chicken and Sausage Gumbo features a rich, chocolate-colored roux and a hearty mix of andouille sausage, shredded rotisserie chicken, and Louisiana-style seasonings. Simmered slowly to develop deep flavors, this gumbo is perfect served over rice or alongside potato salad for a satisfying Southern meal.
- Prep Time: 45 mins
- Cook Time: 2 hrs 30 mins
- Total Time: 3 hrs 15 mins
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Roux
- 1 cup vegetable oil
- 1 cup all-purpose flour
Meats
- 1 pound andouille or smoked sausage, sliced ¼-inch thick
- 1 rotisserie chicken, boned and shredded
Vegetables & Aromatics
- 2 celery ribs, chopped
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
Seasonings & Liquids
- Salt and pepper to taste
- 1 pinch Creole seasoning, or to taste
- 6 cups chicken broth
- 1 bay leaf
Instructions
- Prepare Roux: Heat 1 cup vegetable oil in a stockpot over medium heat. Whisk in 1 cup all-purpose flour continuously until the roux is smooth and reaches the color of chocolate milk, about 8 to 10 minutes. Be vigilant to avoid burning; discard and restart if black specks appear.
- Cook Sausage and Vegetables: Add sliced sausage, chopped celery, bell pepper, and onion into the roux. Cook and stir for 5 minutes until vegetables begin to soften. Add minced garlic and continue cooking and stirring for another 5 minutes.
- Season and Add Broth: Season the mixture with salt, pepper, and a pinch of Creole seasoning, stirring well to combine. Pour in 6 cups of chicken broth and add 1 bay leaf.
- Simmer Gumbo: Bring the pot to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally to prevent sticking and promote even cooking.
- Add Chicken and Continue Cooking: Stir in shredded rotisserie chicken. Continue to simmer for another hour, skimming off any foam that rises to the surface to ensure a clean, rich broth.
- Serve: Remove bay leaf before serving. Serve hot, ideally over cooked rice or with potato salad for a traditional preparation. Enjoy your flavorful Cajun gumbo!
Notes
- The roux color determines the flavor intensity; for a richer taste, cook the roux to a darker hue but watch closely to prevent burning.
- This gumbo pairs wonderfully with freshly cooked white rice or a side of potato salad.
- Adjust Creole seasoning and salt to taste depending on your preferred spice level.
- Skimming foam during cooking helps produce a clearer and cleaner tasting broth.
