The Cajun Ninja Chicken and Sausage Gumbo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the Chicken: Pull apart the rotisserie chickens, removing the meat from the bones and skin. Set the meat aside in the refrigerator. Save the bones and skin for making stock.

Step 2

2. Enrich the Stock: In a large pot, add the chicken stock along with the reserved bones and skin. Cover and simmer over low heat until needed to extract extra flavor.

Step 3

3. Make the Roux: In a separate large pot over medium heat, add the vegetable oil and then whisk in the flour. Stir frequently until the roux reaches a rich chocolate-brown color. This process takes about 45 minutes to 1 hour—be patient and don’t let it burn.

Step 4

4. Strain the Stock: Once the roux reaches a caramel color, strain the simmering stock through a sieve to remove the chicken pieces. Return the clear stock to low heat and keep warm.

Step 5

5. Add the Vegetables: When the roux is dark chocolate-brown, add the onion, bell pepper, celery, and minced garlic. Cook for about 10 minutes, stirring often, until softened.

Step 6

6. Brown the Sausage: In a separate pan, brown the sliced sausage over medium heat until slightly crisped. Deglaze the pan with a small amount of the warm chicken stock, scraping up any flavorful bits, then strain and pour this liquid back into the stock.

Step 7

7. Combine and Simmer: Slowly add a few ladles of warm stock into the roux-and-vegetable mixture, stirring constantly until smooth and creamy. Gradually add the rest of the stock. Stir in the sausage, 2 cups of water, Cajun seasoning, salt, garlic powder, bay leaves, and cayenne (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour. Skim off excess oil if desired.

Step 8

8. Add the Chicken: Stir in the shredded chicken and continue to simmer uncovered for another 1 hour, allowing the flavors to deepen.

Step 9

9. Finish and Serve: Turn off the heat and stir in cold water to balance the thickness(to preference) . Serve hot over cooked rice and garnish with sliced green onion.