Description
A hearty and flavorful gumbo that combines a variety of meats, vegetables, and spices, simmered to perfection.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups okra, sliced (fresh or frozen)
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 bay leaves
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- Chopped parsley (for garnish)
- Cooked rice (for serving)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Stir continuously for about 20-30 minutes, until the roux turns a deep brown color.
- Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for another 5 minutes, stirring frequently, until the vegetables are tender.
- Stir in the andouille sausage and chicken. Cook until the chicken is browned on all sides.
- Add the diced tomatoes, chicken broth, okra, thyme, paprika, cayenne pepper, bay leaves, salt, and black pepper. Bring to a boil, then reduce the heat to low and let simmer for about 45 minutes, stirring occasionally.
- Remove the bay leaves before serving. Serve the gumbo over cooked rice and garnish with sliced green onions and chopped parsley.
Notes
- Feel free to customize the meats by adding shrimp or crab for a seafood gumbo.
- Adjust the level of cayenne pepper according to your spice preference.
- For a thicker gumbo, let it simmer longer or add more okra.
Keywords: gumbo, classic gumbo recipe, Cajun gumbo, chicken and sausage gumbo, hearty gumbo, easy gumbo recipe