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Gumbo Recipe

One of the best parts of making gumbo is how customizable it is. You can choose your proteins, whether it's shrimp, sausage, or chicken, and adjust the spice level to suit your preference. If you want to add a personal touch, feel free to experiment with different vegetables or seasonings.
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Ingredients
  

  • Ingredients:
  • - 1/2 cup vegetable oil
  • - 1/2 cup all-purpose flour
  • - 1 large onion diced
  • - 1 green bell pepper diced
  • - 1 celery stalk diced
  • - 3 cloves garlic minced
  • - 1 pound andouille sausage sliced
  • - 1 pound chicken thighs boneless and skinless, chopped
  • - 6 cups chicken broth
  • - 2 cups okra sliced (fresh or frozen)
  • - 1 tablespoon Cajun seasoning
  • - 1 teaspoon dried thyme
  • - 2 bay leaves
  • - Salt and pepper to taste
  • - 1 pound shrimp peeled and deveined
  • - Cooked white rice for serving
  • - Chopped green onions and parsley for garnish

Instructions
 

  • Cooking Instructions:
  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux, stirring constantly for about 20-30 minutes until it turns a dark brown color, similar to chocolate. Be careful not to burn it.
  • Once the roux reaches the desired color, add the diced onion, bell pepper, celery, and garlic. Cook for about 5 minutes until the vegetables are soft and fragrant.
  • Add the sliced andouille sausage and chopped chicken thighs to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the chicken is browned.
  • Pour in the chicken broth and bring the mixture to a boil. Add the okra, Cajun seasoning, thyme, bay leaves, salt, and pepper. Reduce the heat to low and let the gumbo simmer for about 45 minutes, stirring occasionally.
  • After 45 minutes, add the shrimp and cook for another 5-10 minutes, until the shrimp are pink and cooked through. Adjust seasoning to taste, removing bay leaves before serving.
  • Serve the gumbo hot over cooked white rice and garnish with chopped green onions and parsley.
  • For those new to making gumbo, it's important to remember that the roux is the foundation of the dish, so take your time with it to achieve the right color and flavor.
  • Don't hesitate to adjust the ingredients based on your taste; for example, you can add more vegetables or use different types of meat or seafood. Additionally, gumbo often tastes even better the next day once the flavors have had more time to meld, so consider making it ahead of time for a more intense flavor. Enjoy your culinary adventure!