Ingredients
Units
Scale
- 1/2 cup of Canola Oil
- 1/2 cup of all-purpose flour
- 1 large onion, chopped (1 1/2 cups)
- 2 celery stalks, chopped (1 cup)
- 1 green bell pepper, chopped (1 cup)
- 4 garlic cloves pressed
- 1 (approximately 4-pound) chicken cut up with skin
- 2 1/2 teaspoons salt
- 1/4 teaspoon granulated garlic powder
- 1/2 teaspoon cayenne pepper or more
- 2 tablespoons Canola oil
- 2 15-ounce cans or 32 ounces of unsalted chicken broth
- 10 cups water
- 1 pound sliced fresh or smoked pork/beef sausage
Instructions
- Season the chicken pieces with salt, garlic powder, and cayenne pepper, then place them in a large bowl and set aside.
- Heat 1/2 cup of the Canola oil in a large pot on medium heat until hot; add the flour and brown the roux until it is the color of cocoa powder, stirring continually so as not to burn the roux.
- Lower the heat a little, add the vegetables to the roux, and cook for about 10 minutes, or until the vegetables are softened. Remove the roux and vegetables from the pot and set aside in a small bowl. Wipe the pot with a paper towel.
- Brown the chicken pieces in the gumbo pot with 2 tablespoons of Canola oil, then remove the chicken from the pot and place it back in the large bowl.
- Pour the roux mixture into the same pot the chicken was browned in, then stir in the chicken broth and water. Simmer, with the lid on the pot (cracked to release steam), for 30 minutes.
- Add the chicken and simmer the gumbo for 30 minutes.
- Add the sausage and cook for another 15 minutes or until the chicken is tender but not falling off the bone.
- Adjust the seasoning to suit your taste,
- Garnish with chopped fresh parsley and serve with rice and a spoonful of potato salad in or beside the gumbo.
Notes
- Take your time making the roux; it should take about 10 minutes.
- The smoked sausage adds another layer of flavor, but the classic fresh sausage also tastes great.
- You can buy roux in a jar, but you don't have to. Following A Roux Lesson makes making a light, medium, or dark roux easy. Take your time; it only takes about 10 minutes. If you happen to burn it the first time, it's okay. Just start over. Practice makes perfect!
- A secret to the rich flavor of gumbo is browning the chicken pieces in a bit of oil in the gumbo pot. Then, remove the chicken and return it to the bowl.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Gumbos, soups, and bisques
- Cuisine: Cajun
