Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo

273
YOYO78 23

"This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad."

Ingredients

3 h 15 m servings 478 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

273
  1. 322 Ratings

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Hi everyone, I am the author of this recipe and from reading the reviews I thought I would add...the roux color is really dependent on how you would like it. I used milk chocolate as a referenc...

Really delicious. I only used half the roux because I like my gumbo thicker. I needed about 3 pounds of meat (chicken and sausage)to make this a stew-type gumbo. I also added 1/2 lb of frozen ok...

Great "authentic" gumbo - I've lived on the bayou all my life and I just cringe when I read a recipe for gumbo that includes tomatoes - a true gumbo does not have tomatoes!!! This is very close...