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Ingredients
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Base Ingredients
Protein Ingredients
Spices and Seasonings
Liquid Ingredients
Finishing Touches
Method
Preparation of Roux
- 1
Make the Roux
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually add the flour, whisking constantly to combine. Continue to cook, stirring frequently, until the roux turns a deep brown color, about 15-20 minutes. Be careful not to let it burn.
Cooking the Vegetables
- 2
Adding Proteins and Spices
- 3
Incorporate Meats
Add the sliced andouille sausage and diced chicken thighs to the pot. Cook for 5-7 minutes until the chicken is no longer pink.
- 4
Season the Mixture
Stir in the cajun seasoning, dried thyme, bay leaves, salt, and black pepper. Mix well to combine.
Simmering the Gumbo
- 5
Add Liquids
Pour in the chicken broth and canned diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes.
Final Additions
- 6
Add Shrimp
After 30 minutes, stir in the peeled and deveined shrimp. Continue to simmer for an additional 5-7 minutes until the shrimp are cooked through and pink.
- 7
Garnish and Serve
Remove the bay leaves, then garnish the gumbo with sliced green onions and chopped parsley before serving. Adjust seasoning to taste.
