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.