This flavor carnival is where a zesty roux meets veggies doing the boogie with spicy sausage to create a taste sensation that’s pure Louisiana fun. Gumbo is the stew that turns your taste buds into a Mardi Gras parade!
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, finely diced
1 bell pepper, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
1 pound Cajun Hollar Andouille, sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon paprika
1 teaspoon dried thyme
1 bay leaf
4 cups chicken broth
1 can (14 ounces) diced tomatoes
1 cup frozen okra, sliced (optional)
2 cups cooked white rice
Chopped green onions for garnish
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat.
Gradually whisk in the flour to make a roux. Stir continuously to prevent burning.
Continue cooking and stirring until the roux reaches a dark, chocolate-brown color. This may take about 15-20 minutes.
Add diced onion, bell pepper, celery, and garlic to the roux. Cook for about 5 minutes until the vegetables are softened.
Stir in sliced andouille sausage and cook for an additional 5 minutes.
Add the chicken pieces, salt, black pepper, cayenne pepper, paprika, thyme, and bay leaf. Cook until the chicken is browned on all sides.
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the gumbo simmer for about 30 minutes to allow flavors to meld.
Stir in diced tomatoes and sliced okra. Simmer for an additional 15-20 minutes.
Taste and adjust seasoning as needed, adding more salt, pepper, or cayenne to suit your preference.
Remove the bay leaf and serve the gumbo over cooked white rice.
Garnish with chopped green onions.
Customize your gumbo by adding shrimp or crab!
