Gumbo

Ingredients

• 2 tablespoons olive oil
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, bone-in, skin-on
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (or more, to taste)
• 1 pound peeled and deveined shrimp
• Salt and pepper to taste
• Chopped green onions, for garnish

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add andouille sausage and cook until browned.
3. Add chicken thighs and cook until browned on all sides.
4. Add onion, celery, and bell pepper and cook until softened, about 5-7 minutes.
5. Stir in garlic and cook for 1 minute more.
6. Sprinkle in flour and cook, stirring constantly, for 2-3 minutes to create a roux.
7. Gradually whisk in chicken broth, ensuring no lumps form.
8. Add bay leaves, thyme, and cayenne pepper.
9. Bring to a simmer, then reduce heat and cover.
10. Simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
11. During the last 15 minutes, add shrimp and cook until pink and opaque.
12. Remove bay leaves before serving.
13. Season with salt and pepper to taste.
14. Garnish with chopped green onions.

Notes

• A dark roux (cooked for longer) will create a richer, thicker gumbo. Be careful not to burn the roux.
• For a spicier gumbo, add more cayenne pepper or a pinch of red pepper flakes.
• Traditionally, gumbo is served over rice.
• Homemade hot sauce is a fantastic addition.
• To make ahead, gumbo tastes even better the next day.
• For storage, keep refrigerated in an airtight container for up to 3 days.