Creole Gumbo
Chicken, sausage and shrimp get a zesty Cajun treatment in this thick soup.
Rated
3.9
from
34
votes
Prep Time
5M
Total Time
3H35M
Servings
8 servings
What You Need
4 bone-in chicken breast halves, with skin
8 chicken thighs
1 white onion, chopped
1 green bell pepper, chopped
1/2 cup all-purpose flour
1/2 cup butter
1 pound Creole smoked sausage
2 1/2 cups water
1 pound shrimp
2 tablespoons Cajun-style seasoning
Instructions
Boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.
In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.
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