Cajun Gumbo Ya Ya - 1 Quart Recipe

Preparation

1. 1

   Make the Roux

   In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring continuously for about 15-20 minutes until the mixture turns a dark brown color, is smooth, and has a nutty aroma.

2. 2

   Cook the Vegetables

   Once the roux is ready, add the chopped onion, bell pepper, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

3. 3

   Add the Meats

   Stir in the sliced Andouille sausage and diced chicken thighs. Cook for another 5 minutes until the chicken is lightly browned.

4. 4

   Combine with Broth and Spices

   Pour in the chicken broth, then add the Cajun seasoning, bay leaves, dried thyme, black pepper, and salt. Stir well to combine all ingredients.

5. 5

   Simmer the Gumbo

   Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes, stirring occasionally.

6. 6

   Add Okra and Finish

   In the last 10 minutes of cooking, add the sliced okra to the pot. Taste and adjust seasoning as needed. Remove bay leaves before serving.

7. 7

   Garnish and Serve

   Ladle the gumbo into bowls and garnish with chopped green onions and parsley. Serve hot over rice or with crusty bread.