Combine the remaining oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly 25-30 minutes, to make a dark brown roux, the color of an old penny. Be careful not to burn!
Add the onions, celery, and bell peppers and cook, stirring, until wilted. Add the reserved sausage, ADAMS CAJUN SEASONING, ADAMS GRANULATED GARLIC, and Worcestershire sauce. Stir and cook for 2 minutes.
Slowly add the chicken stock, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low, add chicken, and cook uncovered for 1 hour. Stir occasionally, skimming off any fat that rises to the surface.
Add the peeled shrimp to the mixture and cook for 10 minutes.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Top with chopped green onion and serve.
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