Gumbeaux Gator's Time-Saving Authentic Cajun Gumbo Recipe

Bring the excitement of the World Famous Cajun Extravaganza and Gumbo Cook-off to your kitchen with this expert recipe from Gumbeaux Gator. Shared during the virtual 2021 Mardi Gras, this time-saving version delivers rich, savory Cajun gumbo to delight family and friends.

Serves 8 people

Ingredients:

• 1 large pre-cooked rotisserie chicken (not lemon pepper)
• 2-3 lbs smoked sausage
• Small jar of dark roux (Trappey's or Savoie's)
• 3 fresh bell peppers (orange, yellow, green)
• 1 Vidalia sweet onion (regular or white onion as substitute)
• 1 yellow onion
• 1 bunch green onions
• 1 bunch celery
• Tony Chachere's Creole seasoning
• Garlic powder and filé powder

Instructions:

1. Fill a large stock pot halfway with water and bring to a boil. Add slightly more roux than the jar instructions recommend.
2. In a cast iron skillet, brown the cut-up smoked sausage. Add it to the boiling stock pot. Debone and skin the rotisserie chicken, quickly brown it in the skillet, then add to the pot. Reserve excess grease safely, leaving a thin layer in the skillet.
3. Prep vegetables: Core onions with an apple corer, chop or coarse-grind them. Slice celery and green onions into 1/8-inch pieces. Core and seed bell peppers, then chop finely. Sauté all vegetables in the skillet grease until onions are translucent. Add to the stock pot and cover.
4. Season to taste with Tony Chachere's, garlic powder, and filé. Bring to a rolling boil until chicken begins to shred. Add chicken stock if desired for extra flavor.
5. Cool rapidly: Fill sink halfway with ice water and salt for better heat transfer. Place pot in ice bath (keep water out), stir gently inside pot. Repeat process until cold. Skim off surface fat, then refrigerate overnight.
6. To serve: Reheat gently without boiling. Ladle over hot rice for an authentic Cajun experience.