Cajun Chicken and Sausage Gumbo Tasty Recipes

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Cajun Chicken and Sausage Gumbo

"This is a Cajun-style gumbo made with a seasoned roux, a conventional from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it warm over cooked rice or with potato salad."

Ingredients :

1 cup vegetable oil
1 cup all-reason flour
1 huge onion, chopped
1 big green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chook broth
1 bay leaf
1 rotisserie chook, boned and shredded

Instructions :

Prep : 45M	Cook : 10M	Ready in : 3H15M

Heat the oil in a Dutch oven over medium heat. When warm, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, eight to ten mins. Be cautious now not to burn the roux. If you spot black specks inside the mixture, start over.
Stir onion, bell pepper, celery, and sausage into the roux; prepare dinner five mins. Stir inside the garlic and prepare dinner every other five mins. Season with salt, pepper, and Creole seasoning; mixture thoroughly. Pour within the fowl broth and upload the bay leaf. Bring to a boil over high warmness, then lessen heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir within the fowl, and simmer 1 hour more. Skim off any foam that floats to the pinnacle over the last hour.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, cook dinner it frivolously, and make easy-up less difficult.

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