Gumbo Half Pan Recipe

Cooking Directions

1. 1

   Make the Roux

   In a large heavy pan or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 15-20 minutes.

2. 2

   Add the Vegetables

   Once the roux is ready, add the diced onion, bell pepper, celery, and garlic. Cook for about 5 minutes or until the vegetables are softened.

3. 3

   Add Meats

   Stir in the sliced Andouille sausage and diced chicken thighs. Cook for another 5 minutes until the meats are browned.

4. 4

   Add Liquids and Seasonings

   Pour in the chicken broth and canned diced tomatoes. Add the okra, bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.

5. 5

   Add Shrimp

   In the last 5 minutes of cooking, add the shrimp and cook until they turn pink and are cooked through.

6. 6

   Garnish and Serve

   Remove bay leaves. Serve the gumbo in bowls, garnished with chopped green onions and parsley.