- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb chicken thighs, cubed
- 4 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- Cooked white rice
- Fresh parsley (optional, for garnish)
- Make the roux: In a large pot, combine flour and oil over medium heat. Stir constantly for 15–20 minutes until it turns a dark brown (like chocolate), being careful not to burn it.
- Sauté the vegetables: Add onion, bell pepper, and celery to the roux. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add the meats: Stir in sausage and chicken. Cook until chicken is browned.
- Simmer the gumbo: Add broth, bay leaves, thyme, paprika, cayenne, salt, and pepper. Bring to a boil, reduce to a simmer, and cook uncovered for 45 minutes, stirring occasionally.
- Add the shrimp: Stir in shrimp and simmer for another 5–7 minutes until shrimp is cooked through.
- Serve: Remove bay leaves. Spoon gumbo over a mound of cooked white rice and garnish with parsley if desired
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