- .5 cups of Canola Oil
- .5 cups of all-purpose flour
- 2 celery stalks, chopped (1 cup)
- 1 large onion, chopped (1.5 cups)
- 4 garlic cloves pressed
- 1 (approximately 4-pound) fryer cut up with or without skin
- 2 1/2 teaspoons salt
- .25 teaspoon granulated garlic powder
- .25 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, optional.
- Heat .25 cup of the Canola oil until hot in a heavy saucepan on medium heat; 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, put the vegetables into the roux, and stir while cooking for about 10 minutes or until the vegetables are softened; remove the roux and vegetables from the heat and set aside.
- Season the chicken pieces with salt, garlic powder, and cayenne pepper in a large bowl.
- Brown the chicken pieces in a large gumbo pot with 2 tablespoons of Canola oil, then take the chicken out of the pot and place it back into the bowl.
- Pour the roux mixture into the same pot the chicken was browned in and stir the chicken broth and water into the roux mixture, allowing it to simmer with the lid on the pot (cracked to release steam) for 30 minutes.
- Add the chicken and simmer the gumbo for a half hour.
- Add the sausage and cook for another 15 minutes or until the chicken is tender but not falling off the bone.
- Serve with rice and a spoonful of potato salad in or beside the gumbo.
- 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.
- Adjust the seasoning to suit your taste.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Gumbos, soups, and bisques
- Cuisine: Cajun
Keywords: chicken gumbo