Gumbo Recipe
Roasted Chicken and Andouille Sausage, simmered slowly in a classic Cajun Dark Roux.
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Ingredients
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Gumbo Ingredients
Method
Cooking Directions
Make the Roux
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually stir in the flour, stirring constantly to prevent burning. Cook until the mixture turns a dark brown color, about 15-20 minutes.
Sauté Vegetables
Once the roux is ready, add the chopped onion, green bell pepper, and celery (the 'Holy Trinity'). Sauté for about 5 minutes until the vegetables are softened.
Add Garlic and Sausage
Stir in the minced garlic and sliced Andouille sausage. Cook for another 3-5 minutes.
Combine Ingredients
Add the roasted chicken, diced tomatoes, chicken broth, bay leaves, and Cajun seasoning. Stir well to combine.
Simmer
Bring the gumbo to a boil, then reduce the heat and let it simmer for at least 45 minutes, stirring occasionally. Adjust salt and black pepper to taste.
Serve
Remove bay leaves. Ladle the gumbo into bowls and garnish with fresh parsley and green onions. Serve with rice, if desired.
