Cajun Seasoning1.5 liters (about 6 cups) chicken broth2 dried bay leaves1 rotisserie chicken or 4 chicken breasts, boned, skinned and shreddedsalt and freshly ground pepper to taste
- Heat the oil and flour in a large heavy bottomed pot, such as a Le Creuset or Dutch oven over medium heat.
- Whisk the flour in the oil until the roux has cooked to the color of a medium to medium deep brown, about 15 minutes. You need to stir the roux the entire time, or else the flour with condense at the bottom of the pot and burn. Be sure to go "low and slow" here and not burn to roux (you'll see black specks). Else, you'll have to begin all over again.
- Once the roux has reached the desired color, stir in the onion, bell pepper, celery, and sausage then cook 5 minutes.
- Next, stir in the garlic and cook another 5 minutes.
- Season the mixture with salt, pepper, and the Creole seasoning; then stir to combine.
- Add in the chicken broth and the bay leaves, then stir the mixture to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, and simmer, uncovered, for 1 hour. You'll want to stir occasionally with a large spoon to keep the gumbo from burning and sticking to the bottom.
- Stir in the shredded chicken and simmer an additional hour.
- Once an hour has passed, serve warm with steamed white rice or cornbread.
Recipe by Thanks For The Food at https://thanksforthefood.com/chicken-and-sausage-gumbo/