Cajun Gumbo

Serving Size: 10

A classic Southern dish, this Cajun Gumbo is made from chicken breast and andouille sausage, simmered in a flavorful roux-thickened broth. Goes great with a side of Dirty Rice.

Recipe by: Zeke Gluckman

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook20

Passive0

Total Time1 5

Recipe Serving Size10

Cooking Tools Required

12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove

Ingredients

1 1/2 pound boneless skinless chicken breast diced
1 1/2 pound andouille sausage diced
1/2 cup avocado oil
1 cup all-purpose flour
4 stalk celery small dice
1 yellow onion large, small dice
1 red bell pepper small dice
1 green bell pepper small dice
1 tablespoon chile powder
4 clove garlic chopped
8 cup chicken broth
2 teaspoon gumbo file powder
2 bay leaf

Instructions

Heat 1/4 cup of the vegetable oil in a large sautee pan.
Add the chicken and sausage; saute 3 minutes. Reserve
Add the remaining vegetable oil and turn heat on low. Stir in flour and sautee the roux for 10 to 15 minutes on medium/low until its dark brown, stirring often
Add celery, onion, red bell pepper, green bell pepper and sautee in the roux for 5 minutes.
Add chile powder and chopped garlic and sautee 2 more minutes.
Add chicken broth, gumbo file powder and bay leaves, while stirring.
Add reserved chicken and sausage, bring to a simmer over medium heat and hold for 20 minutes.

Reheating Instructions

Reheat in microwave on high for 45 seconds

Nutrition