Gumbo Recipe

Cooking Instructions

1. 1

   Prepare the Roux

   In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 20-30 minutes. This is the roux.

2. 2

   Cook the Vegetables

   Once the roux is ready, add the chopped onion, green bell pepper, celery, and garlic to the pot. Sauté until the vegetables are tender, about 5-7 minutes.

3. 3

   Add the Meats

   Cut the Andouille sausage into slices and add it to the pot along with the chicken thighs. Cook until the chicken is browned, about 5-7 minutes.

4. 4

   Combine Ingredients

   Pour in the chicken broth, diced tomatoes, okra, bay leaves, thyme, cayenne pepper, salt, and black pepper. Stir well to combine.

5. 5

   Simmer

   Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 45 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld.

6. 6

   Finish the Gumbo

   Remove the bay leaves and shred the chicken into bite-sized pieces. Return it to the pot and simmer for an additional 10 minutes.

7. 7

   Serve

   Serve the gumbo hot over cooked white rice, garnished with sliced green onions.