CAJUN CHICKEN and SAUSAGE GUMBO

CAJUN CHICKEN and SAUSAGE GUMBO


3 cups vegetable oil
3 cups all-purpose flour
3 large onions, chopped
3 large green peppers, chopped
6 celery stalks, chopped
3 lbs. andouille or smoked sausage, sliced ¼-inch thick
12 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
18 cups chicken broth
3 bay leaves
3 rotisserie chickens, boned and shredded


Heat the oil in a Dutch Oven over medium heat. When hot whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you do see black specks in the mixture, start over.

Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, and then reduce to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skin off any foam that floats to the top during the last hour.

Yield: 30 servings.