One Pot Cajun Gumbo

Step 1

Slice the Andouille sausage into 1/2-inch rounds.

Step 2

Wash the pepper & remove the seeds. Dice the pepper into 1-inch pieces.

Step 3

Rinse the celery & dice into 1-inch pieces. Then, peel & dice the onion.

Step 4

Remove the skin & carve the rotisserie chicken. Shred the meat with 2 forks.

Step 5

In a large saucepan or Dutch oven, heat a drizzle of olive oil over medium heat. Add the sausage & cook for 2 min per side, or until browned. Transfer to a dish & set aside.

Step 6

In the same pan, add the onion, pepper & celery. Stir in the Cajun seasoning & a sprinkle of salt & pepper. Add another drizzle of oil if necessary. Cook until the veggies are browned, about 4-5 min, then transfer to the same dish as the sausage.

Step 7

Reduce the heat to medium-low & add the butter. Once melted, whisk in the flour. Stir constantly until browned & the texture resembles soft cookie dough.

Step 8

Add the veggies & sausage back to the pot. Pour in the chicken broth & stir. Allow everything to simmer for about 5-7 min or until the veggies are tender & the broth has thickened slightly.

Step 9

Stir again then add the chicken into the gumbo. Simmer until heated through.

Step 10

As the gumbo simmers, heat the rice according to package instructions. Serve the gumbo in a bowl with a scoop of steamy rice. Garnish with any herbs you have & enjoy!