House Gumbo Recipe

Soups

1. 1

   Prepare the Ingredients

   Chop the onion, green bell pepper, celery, and garlic. Slice the Andouille sausage. Set aside.

2. 2

   Make the Dark Roux

   In a large pot, heat 1 cup of dark roux over medium heat. Stir continuously for about 15-20 minutes, until it turns a deep brown color. Be careful not to burn it.

3. 3

   Sauté the Vegetables

   Add 2 tablespoons of olive oil to the pot with the roux. Add the chopped onion, green bell pepper, celery, and garlic. Sauté for about 5-7 minutes, until the vegetables are tender.

4. 4

   Cook the Sausage

   Add the sliced Andouille sausage to the pot and cook for another 5 minutes, stirring occasionally.

5. 5

   Add Tomatoes and Broth

   Stir in the canned diced tomatoes and chicken broth. Bring the mixture to a boil.

6. 6

   Season the Gumbo

   Add bay leaves, Cajun seasoning, paprika, salt, black pepper, and thyme. Reduce the heat to low and let it simmer for 30 minutes.

7. 7

   Add the Prawns

   After 30 minutes, add the Gulf prawns to the pot. Cook for an additional 5-7 minutes, or until the prawns are pink and cooked through.

8. 8

   Cook the Rice

   While the gumbo is simmering, cook the basmati rice according to the package instructions.

9. 9

   Serve

   Remove the bay leaves from the gumbo. Serve the gumbo over a scoop of basmati rice. Garnish with chopped green onions and parsley.