Coach's Wife Life
About the Recipe
McNeese Head Baseball Coach Justin Hill's Authentic Cajun Specialty!
Ingredients
1–2 heaping Tbsp light roux (we love Savoie's)
1 large container chopped vegetable mix
(yellow onion, bell pepper, celery & garlic)
2 lbs smoked sausage, sliced (we love hickory smoked)
2 whole rotisserie chickens, deboned
3 (32 oz) containers chicken stock
1 Tbsp Cajun or Creole seasoning (we love Tony’s)
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
3 bay leaves
1 cold bottle of water (added at the end)
Preparation
Step 1:
Heat a large pot over medium heat. Slice the sausage and cook in the pot until golden brown. Remove and set aside.
Step 2:
Add the chopped vegetables to the pot, using the sausage drippings to sauté. Cook until tender.
Step 3:
Pour in the chicken stock and stir in the roux. Mix consistently until smooth. Season with Creole seasoning, salt, pepper, garlic powder, and bay leaves.
Step 4:
Return the sausage to the pot and add the deboned rotisserie chicken. Bring to a boil, then reduce heat and simmer for 1-3 hours, stirring occasionally.
Step 5:
Turn off the heat, then add the cold bottle of water.
This sudden drop in temperature helps enhance the flavor of the gumbo.
Serve hot, preferably over white rice, and with a side of potato salad. Enjoy!
