Name: Bayou Gumbo
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 large onion, diced; 1 green bell pepper, diced; 3 celery stalks, chopped; 4 cloves garlic, minced; 1 lb andouille sausage, sliced; 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces; 1 lb shrimp, peeled and deveined; 1 can (14.5 oz) diced tomatoes; 4 cups chicken broth; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp paprika; 1/2 tsp cayenne pepper; Salt and pepper to taste; Cooked white rice, for serving; Chopped green onions, for garnish

Instructions

In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until it turns a dark caramel color, about 20-30 minutes. Be careful not to burn the roux.
Add the diced onion, bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the andouille sausage and chicken thighs. Cook until the chicken is browned on all sides, about 5 minutes.
Pour in the diced tomatoes and chicken broth. Add the bay leaves, thyme, oregano, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
Add the shrimp to the pot and cook until they turn pink and opaque, about 5 minutes.
Taste and adjust the seasoning with salt and pepper if needed.
Serve the Bayou Gumbo hot over a bed of white rice. Garnish with chopped green onions for a pop of freshness.

Ingredients

Instructions

Nutrition Facts