-
-
My review
Cajun Chicken and Sausage Gumbo
Jodi Hanlon
"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."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 15 m servings 478 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 478 calories; 39.4 g fat; 14.3 g carbohydrates; 16 g protein; 56 mg cholesterol; 1045 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 369438 Ratings
-
-
-
-
-
Most helpful positive review
1/14/2009
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 referenc...
Most helpful critical review
2/3/2011
I don't know where I went wrong but the 1 cup of oil just ruined this dish for me. It had a very oily feeling in my mouth that I did not care for. I used Canola oil and had no problem achievin...
Most helpful
Most positive
Least positive
Newest
1/14/2009
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 referenc...
2/18/2008
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 ok...
5/14/2008
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...
12/16/2007
This is the BEST gumbo! I've been making this for over 20 years from my mom's recipe that she got from a cajun neighbor when she lived in Lafayette LA in the early 60's. And this recipe is alm...
3/18/2008
I don't really measure my green peppers, onions, or celery when I make gumbo anymore, unless it is a really fancy recipe. I just eye it. For this recipe, I used 1 medium/large green bell pepper,...
9/27/2008
This is the real deal. Gumbo is my favorite thing to cook and eat. The only differences I make is I add 3 celery stocks because I like celery a couple jalapeno peppers for heat, two tablespoon...
9/25/2012
This recipe is fantastic! I had been looking for a tomato-free gumbo recipe for a while! A note to anyone who said that it turned out too greasy because of the full cup of oil: it probably needs...
1/5/2008
I've only eaten gumbo once in New Orleans, and this was so much better than I remember. I used corn oil and cooked the roux until closer to the color of milk chocolate rather than chocolate mil...