New Menu Cajun Chicken and Sausage Gumbo

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Cajun Chicken and Sausage Gumbo

"This is a Cajun-fashion 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-cause flour
1 massive onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
four cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups hen broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Instructions :

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

Heat the oil in a Dutch oven over medium warmth. When hot, whisk in flour. Continue whisking till the roux has cooked to the color of chocolate milk, 8 to ten minutes. Be cautious no longer to burn the roux. If you spot black specks within the aggregate, begin over.
Stir onion, bell pepper, celery, and sausage into the roux; cook dinner five mins. Stir in the garlic and cook dinner some other 5 minutes. Season with salt, pepper, and Creole seasoning; combination thoroughly. Pour in the hen broth and upload the bay leaf. Bring to a boil over high heat, then lessen warmth to medium-low, and simmer, exposed, for 1 hour, stirring once in a while. Stir in the chicken, and simmer 1 hour extra. Skim off any foam that floats to the top over the last hour.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook it calmly, and make clean-up less difficult.

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