Cajun Chicken and Sausage Gumbo

Ingredients

• cup vegetable oil
• cup all-purpose flour
• pound andouille or smoked sausage, slice d 1/4-inch thick
• celery ribs, chopped
• large green bell pepper, chopped
• large onion, chopped
• clove sgarlic, minced
• salt and pepper to taste
• pinch Creole seasoning, or to taste
• cup schicken broth
• bay leaf
• rotisserie chicken, boned and shredded

Instructions

1. Gather all ingredients. Dotdash Meredith Food Studios
2. Heat oil in a stockpot over medium heat; whisk in flour until roux is smooth and has cooked to the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, it's best to start over. Dotdash Meredith Food Studios
3. Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes. Dotdash Meredith Food Studios
4. Season with salt, pepper, and Creole seasoning; stir well to blend. Pour in chicken broth and add bay leaf. Bring to a boil over high heat; reduce heat to medium low and simmer, uncovered, for 1 hour, stirring occasionally. Dotdash Meredith Food Studios
5. Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time. Dotdash Meredith Food Studios
6. Serve and enjoy! Dotdash Meredith Food Studios