Categories: Casserole- One- Dish- Meals- Stir-fry

Ingredients

• 1/3 cup, plus 1 Tbsp. canola oil
• 1/2 cup all-purpose flour
• 1 1/2 cup chopped red onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 8 cups chicken stock
• 1/2 cup water
• 4 cups rotisserie chicken, shredded
• 3 cups sliced andouille sausage
• 3 cloves of garlic
• 1 tsp. soy sauce
• 1 tsp. hot sauce (optional)
• 1 1/2 tsp. Kitchen Bouquet Browning and Seasoning Sauce
• 1/2 tsp. Cajun seasoning
• 2 bay leaves
• Pepper to taste
• Long grain rice for serving

Directions

1. When making gumbo, it’s crucial to have everything prepped and ready to go before you start cooking. Make a dark roux, which takes more time but has more depth. A dark caramel roux will take 35 to 40 minutes, a chocolate roux will take about 50 minutes.

2. Chop all the vegetables, shred the rotisserie chicken, and lice the andouille. Have all ingredients within arms reach and start the roux in a cast-iron skillet.

3. Pour the chicken stock and water into a large stock pot over low heat. Then turn the stock up to medium-low after the roux has cooked for 25 minutes.

4. In the cast-iron skillet, heat the oil over medium heat. When bubbles begin to form around edges, stir in the flour. Reduce heat to medium-low. You will adjust the heat throughout the gumbo-making process. If it starts to smoke, pull the pan off and lower the heat, but keep stirring. Be sure to scrape the sides of the pan constantly as you stir.

5. The roux will become thinner and darker as you go. The darker the roux, the more flavorful the gumbo (I stop at dark caramel or a light chocolate.) The caramel has almost a hint of creaminess, but the chocolate has more depth. When it reaches one of these colors, add the onions, celery and bell pepper and stir to coat. Cook, 1 minutes and then turn off roux.

6. If the chicken stock is bubbling, whisk the roux and vegetable mixture in, one big spoonful at a time. Be sure to whisk until combined so it doesn’t separate. If the stock is not hot, turn it up and add the roux when stock is hot.

7. Once combined, add all remaining ingredients except andouille. In another pan, saute andouille on each side and then add it to the gumbo. Reduce heat to a low simmer and simmer uncovered for 1 1/2 hours.

8. Serve with rich, garnished with green onions and parsley.

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