Gumbo Recipe
Recipe information
Make Gumbo in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Base Ingredients
Protein Ingredients
Liquid Ingredients
Finishing Ingredients
Preparation
1. Make the Roux
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a deep brown color, about 20-30 minutes. This is the roux.
Cooking
3. Add the Proteins
Stir in the sliced Andouille sausage and diced chicken thighs to the pot. Cook for another 5 minutes until the chicken is slightly browned.
4. Pour in the Liquids
Add the chicken broth, canned diced tomatoes (with their juice), bay leaves, Cajun seasoning, salt, and black pepper. Stir well to combine.
5. Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 40 minutes, stirring occasionally.
6. Add the Shrimp
About 5 minutes before serving, add the peeled and deveined shrimp to the pot. Cook until the shrimp are pink and opaque.
Finishing Touches
7. Garnish and Serve
Remove the bay leaves. Ladle the gumbo into bowls and garnish with chopped green onions and parsley before serving.
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