Cajun Chicken and Sausage Gumbo

01Method

1. 1

   Measure and prepare all ingredients before starting.

2. 2

   Warm the oil in a large stockpot over medium heat, then gradually whisk in the flour. Continue whisking until the roux deepens to a rich brown — similar to the color of chocolate milk — about 8 to 10 minutes. Watch closely; if black specks appear, discard and begin again.

3. 3

   Add the sausage, celery, bell pepper, and onion to the roux, stirring and cooking for 5 minutes. Stir in the garlic and cook for another 5 minutes.

4. 4

   Season with salt, pepper, and Creole seasoning, mixing thoroughly. Pour in the chicken broth and drop in the bay leaf. Raise the heat to bring everything to a boil, then lower to medium-low and simmer uncovered for 1 hour, stirring occasionally.

5. 5

   Add the shredded chicken and continue simmering for another hour, skimming away any foam that rises to the surface.

6. 6

   Remove the bay leaf and serve hot.