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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Cajun Chicken and Sausage Gumbo Recipe

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This recipe for Cajun Chicken and Sausage Gumbo is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped

1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
1 (10 ounce) frozen okra
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded
Directions:
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.

With about a 1/2 hour left, add the frozen okra (I like it sliced in 1/4 inch pieces).

Skim off any foam that floats to the top during the last hour.
Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Of course you can add shrimp but I am allergic so I don't!

 

 

 

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