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Ingredients
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Base Ingredients
Meats and Seafood
Liquids and Seasoning
Garnish
Method
Preparation
- 1
Make the Roux
In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Cook for about 20-30 minutes or until the roux turns a dark brown color, similar to chocolate. Be careful not to burn it.
- 2
Cooking the Gumbo
- 3
Add Meats
Stir in the sliced Andouille sausage and cubed chicken thighs. Cook for an additional 5 minutes, allowing the meats to brown slightly.
- 4
Add Liquids and Seasoning
Pour in the chicken broth and add the minced garlic, bay leaves, thyme, cayenne pepper, salt, and black pepper. Stir to combine and bring the mixture to a boil.
- 5
Simmer
Reduce the heat to low and let the gumbo simmer uncovered for about 45 minutes, stirring occasionally.
- 6
Add Shrimp
After 45 minutes, add the peeled and deveined shrimp to the pot. Cook for an additional 5-7 minutes or until the shrimp are pink and cooked through.
Serving
- 7
Serve the Gumbo
Remove the bay leaves before serving. Ladle the gumbo into bowls and garnish with sliced green onions and chopped parsley. Serve hot with rice if desired.