Name: Favorite Gumbo Recipe Gimme Some Oven
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Cajun/Creole
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 large onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 pound andouille sausage, sliced into rounds; 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 6 cups chicken broth; 1 (14.5-ounce) can diced tomatoes; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; Salt and pepper, to taste; 1 pound medium shrimp, peeled and deveined; Cooked rice, for serving; Chopped green onions, for garnish

Instructions

In a large pot over medium heat, combine vegetable oil and flour to make a roux. Stir constantly for about 20-30 minutes, or until the roux reaches a dark caramel color.
Add the diced onion, bell pepper, celery, and garlic to the pot. Cook for 5-7 minutes, or until the vegetables have softened.
Stir in the andouille sausage and chicken. Cook for an additional 5 minutes, or until the meats are browned.
Slowly pour in the chicken broth while stirring to incorporate the roux. Add diced tomatoes, bay leaves, thyme, oregano, cayenne pepper, salt, and pepper. Bring the mixture to a simmer.
Reduce heat to low and let the Gumbo simmer uncovered for 45 minutes to an hour, stirring occasionally.
Add in the shrimp and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves and adjust seasoning with salt and pepper if needed.
Serve the Gumbo hot over a bed of cooked rice and garnish with chopped green onions.

Ingredients

Instructions

Nutrition Facts

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