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+ servings

Gumbo

Prep Time: 20 minutes
Cook Time: 1 hour
Course: Main Dish
Cuisine: Creole
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

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