Cajun Gumbo
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion chopped
- 1 medium green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1 pound andouille sausage sliced
- 1 pound boneless chicken thighs cut into pieces
- 4 cups chicken broth
- 1 can diced tomatoes 14.5 ounces
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound shrimp peeled and deveined
- 1/4 cup fresh parsley chopped
- 6 cups cooked rice
Instructions
- Heat oil in a large pot over medium heat and whisk in flour to form a roux, stirring constantly until it turns dark brown.
- Add onion, bell pepper, celery, and garlic to the roux and cook until vegetables are tender.
- Stir in the sausage and chicken, cooking until the chicken is browned on all sides.
- Pour in chicken broth and diced tomatoes, and add bay leaves, Cajun seasoning, thyme, cayenne pepper, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
- Add shrimp to the pot and cook for an additional 10 minutes until shrimp are pink and cooked through.
- Stir in parsley and remove the pot from heat.
- Let the gumbo rest for 10 minutes before serving.
- Serve hot over cooked rice.
Notes
For best results, ensure that the roux reaches a deep brown color without burning, as it is the base for the gumbo's rich flavor. Adjust the seasoning to your preference, keeping in mind that Cajun dishes typically have a spicy kick. If you prefer a thicker gumbo, you can simmer it longer to achieve the desired consistency.
Tried this recipe?Let us know how it was!