Gumbo

Ingredients

• Green onions (1/4 cup, chopped, for garnish)
• Cooked rice (4 cups, for serving)
• Salt and pepper (to taste)
• Cajun seasoning (2 tablespoons)
• Bay leaves (2)
• Chicken broth (4 cups)
• Canned diced tomatoes (1 can (14.5 ounces))
• Okra (1 cup, sliced)
• Shrimp (1 pound, peeled and deveined)
• Chicken thighs (4, boneless and skinless, cut into bite-sized pieces)
• Andouille sausage (12 ounces, sliced)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Green bell pepper (1, diced)
• Onion (1 large, diced)
• All (purpose flour - 1/2 cup)
• Vegetable oil (1/2 cup)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the flour to the pot and stir continuously to make a roux. Cook until the roux turns a dark brown color, about 15-20 minutes.
3. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Add the sliced andouille sausage to the pot and cook for another 5 minutes.
5. Add the chicken thighs, shrimp, sliced okra, diced tomatoes, chicken broth, bay leaves, Cajun seasoning, salt, and pepper to the pot. Stir well to combine.
6. Bring the gumbo to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally.
7. Remove the bay leaves from the gumbo before serving.
8. Serve the gumbo over cooked rice and garnish with chopped green onions.