Gumbo

🛒 Ingredients

• Vegetable Oil 18 g · 165 kcal
• All-purpose Flour 10 g · 36 kcal
• Boneless, Skinless Chicken Thighs 113 g · 187 kcal
• Andouille Sausage 75 g · 263 kcal
• Yellow Onion 33 g · 13 kcal
• Celery Stalks 17 g · 3 kcal
• Green Bell Pepper 33 g · 7 kcal
• Garlic Cloves 3 g · 5 kcal
• Low-Sodium Chicken Broth 240 g · 12 kcal
• Canned Diced Tomatoes 67 g · 13 kcal
• Fresh Okra, sliced 17 g · 6 kcal
• Cajun/Creole Seasoning 5 g · 0 kcal
• Bay Leaves 0 g · 0 kcal
• Dried Thyme 0 g · 0 kcal
• Cooked White Rice 100 g · 130 kcal

👨‍🍳 Instructions

1. Prepare the roux: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly for 30-45 minutes until the roux becomes a dark chocolate brown color, being careful not to burn it.
2. Add the 'Holy Trinity': Once the roux is ready, add the chopped onion, celery, and green bell pepper to the pot. Cook, stirring often, for about 8-10 minutes until the vegetables soften.
3. Add remaining aromatics and protein: Stir in the minced garlic, Cajun/Creole seasoning, dried thyme, and bay leaves. Cook for 1 minute until fragrant, then add the diced chicken thighs and sliced Andouille sausage, cooking until lightly browned.
4. Simmer the Gumbo: Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for at least 60 minutes, or up to 2 hours for deeper flavor, stirring occasionally.
5. Add okra (if using): About 15 minutes before serving, stir in the sliced fresh okra. Cook until the okra is tender but not mushy.
6. Serve: Remove bay leaves before serving. Ladle the hot gumbo over cooked white rice. Garnish with fresh parsley or green onions, if desired.