Description
You don’t have to be from Louisiana to prepare this authentic Cajun Chicken and Sausage Gumbo!
Ingredients
Units
Scale
- 3 cups of cubed Chicken from a Rotisserie Chicken
- 1 lb of Andouille sausage, sliced into bite size slices (We use Aidells Cajun Style Chicken Sausage)
- 2 Bay Leaves
- 2 cups of cooked rice (we prefer white Jasmine rice)
- 1 onion chopped (We use a Purple Onion)
- 1 bunch of shallots
- 3 stalks of celery
- 1 small to medium green bell pepper, seeded and chopped
- 6 cups of Chicken Stock
- Tabasco and salt to taste (Optional)
Instructions
- Pour your stock into a large stock pot that can hold 10 cups. Bring the chicken stock to a roaring boil.
- While the stock is coming to a boil, prepare your roux per the directions in our 5 Minute Roux recipe.
- Once the stock in your pot is boiling, add your prepared roux, stir the roux into the boiling stock until the roux and stock have completely melded together. Once the stock and the roux have melded together, add the following ingredients: 3 cups of cubed Chicken from a Rotisserie Chicken, 1 lb of Andouille sausage, 2 Bay Leaves, 3 stalks of celery, 1 small to medium green bell pepper.
- Bring the Gumbo to a low boil, and cook for 45 minutes to an hour
- Turn the flame off of the stove, add the shallots, and stir in the Bay Leaves. Wait 5 minutes, then remove the Bay Leaves.
- Ladle the hot gumbo over rice, and salt and Tabasco to taste