Cajun Chicken and Sausage Gumbo

219 Reviews

Prep: 45 min
Cook: 2 hr 30 min
Ready In: 3 hr 15 min

“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.” - by YOYO78

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.

Reviews (219)

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248

YOYO78

Jan. 14, 2009

"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 reference as t..." See morehat's our family preference. If you would like it darker then you would just keep a stirrin until it's a color you would desire-it also intensifies the flavor. Also, if you do not like it thick then reduce the flour/oil ratio to maybe 1/2 c. flour to 1/2 c. oil. Thanks to everyone for trying the gumbo!! Jodi "

194

Islander

Feb. 18, 2008

"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 okra dur..." See moreing the last 30 min. I only cooked mine for about an hour, but sauteed the veggies and chicken for 15 min before adding to the roux. A few tips for those new at making a roux: careful when you add the vegetables to the roux, the roux will splatter like hot oil. at medium heat this took 30 min. to turn the color of chocolate milk. I would recommend medium high heat, but watch the roux."

179

Josie_James

May. 14, 2008

"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 to th..." See moree gumbo I make."

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