Chicken and Sausage Gumbo

  • 3 tbsp olive oil
  • 2/3 cup flour
  • 1 small onion, minced
  • 2 stalks celery, minced
  • 1 green pepper, seeded, minced
  • 1/2 lb smoked andouille sausage, sliced in rounds
  • salt
  • 1/2 tsp cayenne
  • 3 bay leaves
  • 7 1/2 cups chicken stock
  • 1 lb cooked chicken (use stock chicken), shredded
  • 1 cup white rice
  1. Heat the olive oil in a dutch oven over medium.  Stir in the flour, mixing until lightly browned.
  2. Add the onion, celery, and pepper and saute 5 minutes.  Season with salt and cayenne.
  3. Add the sausage and saute 5 minutes.  Add the bay leaves.
  4. Pour in the stock and bring to a boil, stirring to blend well.  Simmer, uncovered 1 1/2 hours.
  5. Add the shredded chicken and simmer half an hour further.
  6. Meanwhile, steam the rice.
  7. Check the seasoning of the gumbo and serve over the rice.

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