Quick Rotisserie Chicken Gumbo
Rotisserie chicken gumbo with andouille sausage, Creole seasoning, and a dark roux — ready fast and stretches into 8 servings or four nights of dinner.
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Cooking tools:
- Skillet
- Paper towel
- Dutch oven
- Whisk
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 1 pound Andouille sausage (cut into 1/4-inch-thick slices)
- 1/2 cup peanut oil
- 1/2 cup all-purpose flour
- 1 cup yellow onion (chopped)
- 1 cup green bell pepper (chopped)
- 1 cup celery (chopped)
- 2 garlic cloves (chopped)
- 1 1/2 teaspoons Creole seasoning
- 1/4 teaspoon cayenne pepper
- 5 cups low-sodium chicken broth
- 4 cups rotisserie chicken (shredded from 1 large rotisserie chicken)
- 14 1/2 ounces diced tomatoes (1 can, with juice)
- 2 teaspoons Worcestershire sauce
- 5 cups white rice (cooked and hot)
- 1/4 cup scallions (sliced, for topping)
- Hot sauce (optional)
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