Cajun Gumbo
Ingredients:
1/2 cup vegetable oil
1/2 cup all-purpose flour (for roux)
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 lb andouille sausage, sliced
1 lb boneless chicken thighs, cut into chunks
1 lb shrimp, peeled and deveined
1 tsp Cajun seasoning
1 tsp paprika
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp black pepper
1/2 tsp salt (or to taste)
1 bay leaf
1 tbsp Worcestershire sauce
1 tsp hot sauce (optional)
1/2 cup green onions, chopped
1/4 cup fresh parsley, chopped
3 cups cooked white rice
Instructions:
Make the Roux – In a large pot, heat the vegetable oil over medium heat. Slowly whisk in the flour, stirring constantly, until the mixture turns a deep brown color (about 10-15 minutes).
Sauté the Vegetables – Add the onion, bell pepper, celery, and garlic to the roux. Cook for about 5 minutes until softened.
Add Liquids and Meat – Pour in the chicken broth and diced tomatoes. Add the sliced andouille sausage and chicken. Stir well.
Season and Simmer – Add Cajun seasoning, paprika, thyme, oregano, black pepper, salt, bay leaf, Worcestershire sauce, and hot sauce. Simmer uncovered for 30-40 minutes, stirring occasionally.
Add Shrimp and Final Touches – Add the shrimp, green onions, and parsley. Cook for another 5-7 minutes until the shrimp is pink and cooked through.
Serve – Remove the bay leaf and serve hot over cooked white rice. Enjoy!