The traditional seasoned roux from the bayous of south Louisiana is used to make this chicken and sausage gumbo. After countless attempts, I modified the recipe. Serve it hot with potato salad or over boiled rice.
| Prep Time: | 45 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 10 |
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
Instructions
- 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, 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.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 9 g |
| Sodium | 1183 mg |
| Sugars | 2 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
One pinch of creole seasoning? Absurd and extremely bland. More like 2-3 tablespoons plus smoked paprika, oregano, thyme, and gumbo filet powder and dried basil at the end. Pretty good once it is seasoned properly. I also used only 1/2 cup of olive oil instead of the 1 cup of vegetable oil called for.
Put this together as written…cooked the roux for 8 minutes for a brown-gold color then added the ingredients as instructed. It was so, so good! Guests were asking for the recipe! This is a keeper, thank you!
This is almost identical to my recipe, although I don’t meaure either. As for the oily complaints could be sausage is contributing to the excess oil. Remove from heat and lay lettuce leaves on top to soak up the oil before serving. Like a salad that sits in dressing to long the lettuce will absorb the oils that float to the top. Leave for 15 min after removing from heat then remove lettuce. Darker the roux the better almost coffee color is what I look for.
Easy, tasteful and is like the old school quick gumbo!
This flavor of this recipe was very good. However, I agree with the other reviews that it asks for wayyyyy too much oil. Final product was very oily. It pooled to the top. I would decrease the amount substantially.
Too much oil, not nearly dark enough, we cook the chicken for the stock, and cook the sausage (andouille for sure!) to render the fat into the pot before we add some olive oil and flour to make the roux.
Just letting others know that Olive Oil worked great for the roux ( possibly healthier ) I let it color slowly with the flour to a nice dark reddish brown – about 20 mins or more stirring very frequently. Also, I added uncooked chicken tenders in the first hour and then roughly cut and returned to broth before serving. I also added ground hot Italian sausage instead of the Andoulie – added before the 2 hour simmer. I use the Creole seasoning from ‘all recipes’ and keep it in a jar for next time. I used about 2 tsps and it was fabulous.
i loved using this recipe it was simple and easy will definitely be using it in the future
it was ok for simple and easy dish.
I’ve made this recipe several times. It gets better every time. I finally got the roux to a chocolate milk color. It took me a few tries to get it dark. This is my go to on a cold day.
The roux described here is too oily for a gumbo. Try 2 c flour to 1 cup oil … an equal parts flour/oil roux is far too oily.
My go to for over 5 years!! The only things I change: 1. Add okra last 20 minutes of cooking. Its not Gumbo without it. 2. Use 1/2 cup oil and flour instead of 1 cup 3. Add shrimp the last 5 minutes. Or cook on the side and garnish with it
This was very good, followed a reviewer’s suggestion of 1/2 cup oil and 3/4 cup flour. The roux took about 30 mins. Note: This takes 3 hours so start early!
I have been making this for years. My family absolutely loves it. I add more flour to the roux since we like ours a bit thicker. I also substitute for smoked turkey sausage. I usually throw a couple chicken breast in and remove them to shred and throw back in as an alternative to the rotisserie chicken.
This gumbo was very good. I added 1/2 ts of garlic powder, cayenne pepper, chili, pepper and a 1 ts of salt. Making the roux took a little longer. Everyone loved it! Most of my family had seconds.
It came out horrible. Some mistakes my own, but honestly, this could’ve all been resolved if the recipe writer Jodi decided to put the very important fact of “you don’t need a whole cup of oil and flour, half a cup will do for your roux”, in the comments. Since if I saw that in the recipe, I’d have probably made an excellent roux out of the bacon and meat grease I had, plus the small amount of veggie oil I had as well. (Someone used my huge thing of oil and didn’t really do much, so tragic.) But, I also messed up the rest nonetheless, lol. I’ll admit my mistake: I thought “How much is a cup of oil anyways, it seems like it’ll be a lot?”, and proceeded to use olive oil (no other oils on deck) and a *lot* of it, sadly measuring by guess (bad call). Aaaand then trying to balance out the flour and the oil was wack. It came out a flavorless disgusting gravy abomination, an Eldritch horror in the pot. I wish I had video. It was horrible. No amount of chicken broth, seasonings, or anything could help. Me and my bf’s first responses upon tasting it…. “The…. meat is good!”, followed by retching and a bad aftertaste I could not shake. Too creamy. Very bland. Just…. so much wrong with it. Eating plaster of paris might be better, honestly. I made a gravy with no soul to it, a soul-stealing gravy that takes most of your joy and passion for cooking with it. An expensive embarrassing mistake in so many ways… But even if I did get it right, it did seem too creamy nonetheless. Take my review as a vent and a grain of salt. I’ll take the L. But pleaaaase put the 1/2 cup of flour and oil statement in the recipe, not the comments. It mightve made all the difference. (Aside from the 3 other mistakes I made of too much oil, too much flour, and olive oil as the choice as well…..) TL;DR: should’ve done it differently or used a different recipe, or just adjusted the flour to oil myself and winged it risking a slightly less thick/’by the book’ gumbo, versus the “this is kinda by the book im trying my best” worse winging method and making the most nightmarish meal i have ever made.
OMG this is soooo delicious! I’ve made roux many times and I take mine to a darker brown than chocolate milk, but that’s just a matter of taste as roux goes. Putting this one in my favorites.
Very good! I well make again.
Added jalapeno sausage for a little extra heat. Great recipe!
This was my first time making a roux and gumbo and it turned out very good!! I followed the recipe exactly. My Dad and husband complimented it several times and I have enough for leftovers tomorrow! Making the roux was very easy but I watched a couple “roux making” YouTube videos just to be sure. Thank you for the recipe!
I added shrimp, sausage, and okra to the recipe. We loved it!