Gumbo With Rice Recipe
Rice in and rice on top. Blended Roux
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Ingredients
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Gumbo Base
Rice
Method
Prepare the Gumbo
- 1
Make the Roux
In a large heavy-bottom pot, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a deep brown color (about 20-30 minutes). This is your roux.
- 2
- 3
Add Garlic and Sausage
Stir in the minced garlic and sliced Andouille sausage. Cook for another 3-4 minutes until fragrant.
- 4
Add Chicken and Broth
Add the chicken thighs to the pot, followed by the chicken broth and diced tomatoes. Stir to combine.
- 5
Season the Gumbo
Add the bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 45 minutes, stirring occasionally.
- 6
Finish with Green Onions
Before serving, remove the bay leaves and stir in the sliced green onions for freshness.
Cook the Rice
- 7
Boil Water
In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt.
- 8
Cook Rice
Add the white rice to the boiling water. Reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed.
- 9
Fluff and Serve
Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.