Classic Louisiana Gumbo

Ingredients

Vegetable oil

1/2 cup

All-purpose flour

1/2 cup

Onion

1 large, diced

Green bell pepper

1 large, diced

Celery

2 stalks, diced

Garlic

4 cloves, minced

Andouille sausage

1 pound, sliced

Chicken thighs

1 pound, boneless and skinless, cut into bite-sized pieces

Shrimp

1 pound, peeled and deveined

Okra

1 cup, sliced

Canned diced tomatoes

1 can (14.5 oz)

Chicken broth

6 cups

Bay leaves

2

Cajun seasoning

2 tablespoons

Salt

to taste

Black pepper

to taste

Cooked rice

for serving

Green onions

for garnish, chopped

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux.
2. Stir the roux continuously for about 15-20 minutes until it reaches a deep brown color, similar to chocolate. Be careful not to burn it.
3. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables soften, about 5 minutes.
4. Stir in the sliced andouille sausage and cook for another 5 minutes, allowing the flavors to meld.
5. Add the chicken thighs, shrimp, sliced okra, diced tomatoes, chicken broth, bay leaves, Cajun seasoning, salt, and pepper. Stir well to combine all ingredients.
6. Bring the gumbo to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.
7. Before serving, remove the bay leaves and adjust seasoning with additional salt and pepper if needed.
8. Serve the gumbo hot over a bed of cooked rice, and garnish with freshly chopped green onions.