Simmer long enough until seafood is done (approx. After broth reaches a boil, reduce heat and simmer about 2 - 3 hours. Put chicken broth in large pot and add everything (including roux), except seafood and file'. Stir in the garlic and sausage cook for 1 more minute. Add the chicken, and simmer for two hours. Add the vegetables and cook over medium heat or medium-high heat until softened. Add chicken, andouille sausage, okra and Cajun seasoning.

At this point you can bring to a boil and skim the oil off the top. Add the green bell peppers and jalapeno (if using), onion, celery and garlic. Add the 4 cups of water, 1 capful Savoie’s browning sauce, & 2 cans Rotel. shrimp, crab, oysters (use one or all three, your choice) Add your Cajun/Creole seasoning, salt, garlic powder, bay leaves and rest of your stock, then let it cook for about 20 minutes. Once it reaches the right color, remove from heat.ġ bunch chopped green onions (tops included)Ģ cloves chopped garlic (or you can use garlic powder, about 1 - 2 teaspoons)ġ teaspoon cayenne pepper (more or less to taste)ġ - 16 oz.

Remember, always keep an eye on it so it does not scorch. Cook for about 10 to 20 minutes until roux turns a dark brown (like a hershey bar). Stir in gradually, the flour, using a whisk to mix well (must always stir or wisk or it will burn easily). Hey guys, many have asked for a Chicken and Sausage Gumbo with a Homemade Stock. Heat oil in a large iron skillet over medium heat.

Cajun ninja chicken gumbo