Cajun Chicken And Sausage Gumbo
A quick and easy meal perfect for now pour in 1 quart of heavy cream into the skillet and let it come to a simmer.
Recipe Summary Cajun Chicken And Sausage Gumbo
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 | Cajun Chicken Creamy Chicken Pasta Recipes1 cup vegetable oil1 cup all-purpose flour1 large onion, chopped1 large green bell pepper, chopped2 celery stalks, chopped1 pound andouille or smoked sausage, sliced 1/4 inch thick4 cloves garlic, mincedsalt and pepper to tasteCreole seasoning to taste6 cups chicken broth1 bay leaf1 rotisserie chicken, boned and shreddedDirectionsHeat 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.Info | Cajun Chicken Creamy Chicken Pasta Recipesprep:
45 mins
cook:
2 hrs 30 mins
total:
3 hrs 15 mins
Servings:
10
Yield:
10 servings
TAG : Cajun Chicken And Sausage GumboSoups, Stews and Chili Recipes, Stews, Gumbo Recipes,
