Cajun Gumbo

Dated: June 2 2017

Views: 192

Ingredients

      1 cup all-purpose flour

       1 cup vegetable oil

       4 cloves garlic, minced

      salt and pepper to taste

     1 large onion, chopped

     1 large green bell pepper, chopped

     1 pound andouille or smoked sausage, sliced 1/4 inch thick

     Creole seasoning to taste

    6 cups chicken broth

    1 rotisserie chicken, boned and shredded

Directions

  • Prep

  • Cook

  • Ready In

  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.

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Ryan Lopez

Born and raised in the small town of New Iberia, Louisiana. Later graduated from college with a associates degree in computer networking. Went on to a 20 year career in the oil and gas industry. Now h....

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