Chicken Gumbo
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- 1/2 cup light tasting olive oil (do NOT use extra-virgin)
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 3 bell peppers, chopped
- 3 celery stalks, chopped
- 1/2 lb. andouille sausage, sliced
- 3 cloves garlic, minced
- 3 tbsp. cajun seasoning
- 1 lb. boneless, skinless chicken breast and/or thighs, cut into about 3 inch pieces
- 6 cups chicken broth
- 1 bay leaf
- Cooked rice for serving
- Heat light tasting olive oil over medium heat. Once heated, add flour and whisk constantly for about 8 minutes or until about the color of light chocolate milk. Be careful not to burn, adjust the temperature as needed.
- Add in onion, peppers, and celery to roux and saute for about 3-4 minutes. Add in andouille sausage, garlic and cajun seasoning and saute for additional 3-4 minutes.
- Add in chicken breast/thighs, broth, and bay leaf. Simmer for about 1 hour, skimming the top of any foam as needed. Remove chicken breast/thighs, shred with two forks, and return to gumbo. Serve over cooked rice.