Servings: 8
Ingredients
Roux
- 1 cup all-purpose flour heaping
- 2/3 cup oil vegetable or canola oil
Gumbo
- 1 bunch celery diced, leaves and all
- 1 green bell pepper diced
- 1 large yellow onion diced
- 1 bunch green onions finely chopped
- 1 bunch parsley finely chopped
- 3 cloves garlic
- 2 Tbsp cajun seasoning
- 8 cups chicken broth
- 12 ounce package andouille sausages sliced into coins
- 1 rotisserie Chicken Meat
- 2 cups shrimp pre cooked
Instructions
- Make rice!
Roux
- In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience–when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 7 1/2 cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
- Add meat. Add chicken, sausage, and shrimp.
Notes
Adapted from: Tastes Better from Scratch
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