Prep Time: 30 minutes
Cook Time: 2-2.5 hours
Servings: 12 servings
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 onion
- 1/2 cup vegetable oil
- 3/4 cup flour
- 1 pound smoked sausage or Andouille sausage
- 48 ounces chicken broth, low sodium
- 2 bay leaves
- 1/2 tsp red pepper
- salt and pepper to taste
- Rotisserie Chicken
Finely dice red and green bell pepper and onion. I use the other half of peppers and onion to make cornbread to serve with the Gumbo.
Make a roux in a large cast iron dutch oven. Pour in vegetable oil and stir in flour. Cook until it is the color of an old penny. It takes about half an hour to achieve the right color. The darker the roux, the richer the flavor in the finished gumbo. Stir constantly and don't let it burn. On my stove, I cook it on #6.
When the roux is the right color, add the diced peppers and onions. Cover and simmer for a 30-45 minutes. On my stove, I simmer on #3.
While the veggies are cooking, slice sausage in about 1/4 to 3/8 inch slices. Brown in another skillet.
When veggies are cooked, add browned sausage.
Add chicken broth, bay leaves, red pepper and bring to a boil.
Add whole rotisserie chicken. Cover, reduce heat to #5. Cook for about an hour. May have to reduce heat more to keep from boiling over.
Uncover continue to cook on low until ready to serve.
Serve over rice, with Jeanne's Mexican Cornbread.