Louisiana Gumbo

Louisiana Gumbo is a rich and flavorful stew that is a hallmark of Creole and Cajun cuisine. This dish is a melting pot of cultures and flavors, featuring a mix of seafood, chicken, sausage, and vegetables, all simmered in a thick, roux-based broth. Gumbo is traditionally served over rice and is known for its deep, complex flavors and satisfying texture. Whether you’re looking to warm up on a cold day or celebrate Mardi Gras in style, this gumbo recipe will transport you to the heart of Louisiana with every bite.

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, finely chopped
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb shrimp, peeled and deveined
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups sliced okra
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp cayenne pepper (adjust to taste)
• Salt and pepper
• 2 cups cooked white rice
• Chopped green onions (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a roux. Cook the roux, stirring constantly, until it reaches a deep brown color, about 15-20 minutes.
2. Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the sliced andouille sausage and chicken pieces, cooking until the chicken is browned on all sides.
4. Add the chicken broth, diced tomatoes, sliced okra, bay leaves, dried thyme, paprika, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes.
5. Add the shrimp to the pot and cook until they are pink and opaque, about 5-7 minutes. Season the gumbo with salt and pepper to taste.
6. Remove the bay leaves and discard. Serve the gumbo over cooked white rice, garnished with chopped green onions and fresh parsley.