Chicken Gumbo

by | Apr 25, 2011 | Poultry, Recipes, Soups & Stews

Ingredients:

  • 3/4 cup vegetable oil
  • 3/4 cup unbleached flour
  • 4 cloves garlic, minced
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, sliced
  • 1 12-oz. pkg. Andouille sausage, or other spicy
  • sausage, cooked and sliced 1/4-inch thick
  • 3-4 tablespoons Creole seasoning spice
  • 3 tablespoons
  • 2 tsp. salt
  • 2 tsp. ground black pepper
  • 7 cups chicken broth
  • 1 bay leaf
  • 1 rotisserie chicken, boned and diced (about 5 cups)

Heat oil in a Dutch oven over medium heat. Add flour and whisk until mixture turns deep brown, about the color of a paper bag, approx. 10 minutes, being careful not to burn. Stir in garlic, onion, pepper, celery and sausage and cook 10 minutes, stirring occasionally. Add seasonings, chicken broth and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour, stirring occasionally. Add chicken and simmer 45 minutes longer. Serve over steamed rice.  Serves 8.