Cajun Chicken and Sausage Gumbo

• servings: 10 servings
• active time: 45 minutes
• total time: 3 hours 15 minutes

Ingredients

1 cup vegetable oil

1 cup all-purpose flour

1 pound andouille or smoked sausage, sliced 1/4 inch thick

2 celery stalks, chopped

1 large green bell pepper, chopped

1 large onion, chopped

4 cloves garlic, minced

salt and pepper to taste

1 pinch Creole seasoning, or to taste

6 cups chicken broth

1 bay leaf

1 rotisserie chicken, boned and shredded

1-2 Tbsp cayenne

1 Tbsp MSG

Directions

Gather all ingredients.

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.

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.

Season with salt, pepper, cayenne, MSG 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.

Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.

Serve and enjoy!

Nutrition

• Calories: 480 kcal
• Total Fat: 40 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 56 mg
• Sodium: 1183 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 16 g