Soup

Gumbo

What you Need

4 tablespoons (½ stick) butter

½ cup flour

1 green bell pepper, diced

1 large onion, diced

3 ribs celery, diced

6 cloves garlic, minced

½ cup fresh parsley, chopped fine

2 tablespoons fresh thyme leaves, chopped

3 tablespoons Cajun seasoning

½ teaspoon cayenne pepper

2 bay leaves, crumbled

1 teaspoon salt

1 teaspoon black pepper

¼ cup cooking oil

48 oz (6 cups) chicken broth

1 pound boneless, skinless chicken thighs, cubed

1 pound large shrimp, peeled and deveined

14 oz andouille sausage, cut diagonally to ¼-inch slices

6 cups cooked white rice

What to Do

Heat two tablespoons cooking oil in stock pot over medium-high heat; add chicken, cooking until browned (~10 minutes); remove chicken; set aside.

Put sausage in pot, cook until browned (~5 minutes); remove sausage; set aside.

Put shrimp in pot, cook until pink (~3 minutes); remove shrimp; set aside.

Reduce heat under stock pot to medium; melt butter; add two tablespoons cooking oil; whisk in flour, stirring continuously, scraping up any browned bits; continue to stir until roux is a chocolate milk color. (~15 minutes)

Return heat to medium-high; add bell pepper, onion and celery; stir to coat with roux; cook and stir until onions are translucent; add garlic, parsley, thyme, Cajun seasoning, cayenne pepper, bay leaves, salt and pepper; cook ~3 minutes more, until fragrant.

Return chicken, sausage and shrimp to stock pot; add chicken broth; stir well; bring to a bubbly boil; reduce heat to low; simmer uncovered 45 minutes.

Make rice; serve as pictured below; garnish gumbo with thinly sliced scallions (green onions), if desired.

This dish is served with rice. Cook rice while simmering gumbo.

1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Soup

Gumbo

What you Need

What to Do

Nutrition