I don't know why I don't cook this more often. It's comforting and so, so good! The key to this is patience. I felt like it took forever for the roux to turn the perfect color brown before I could move forward with the recipe. But after making this dish several times over the years, ensuring the roux is dark enough is critical. The dark roux imparts such a deep flavor that really makes the dish. If the roux is too light, you'll miss out!
Cajun Chicken & Sausage Gumbo
recipe adapted from AllRecipes
1/2 cup vegetable or canola oil
1/2 cup all-purpose flour
1/2 large onion, diced
1 cup diced multi colored bell peppers
2 celery stalks, diced
1 pound smoked beef sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons Creole seasoning
3 cups chicken broth
2 bay leaf
1 pound chicken breast, cooked and shredded
Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of a deep roasted, melted peanut butter, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
Stir onion, bell pepper, celery, sausage and garlic into the roux; cook 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally.
After 1 hour, stir in the chicken and simmer for another hour more. Skim off any foam that floats to the top during the last hour. Serve hot over or with rice.