Gumbo
Serves 630 mins prep60 mins cook
This gumbo recipe allows you to skip the traditional roux method by using dry roux, making the cooking process easier and stress-free. The dish is a hearty mix of chicken thighs, Andouille sausage, and vegetables, spiced with Cajun seasoning and served with rice. Ideal for those looking for a flavorful meal without the hassle of a complicated roux preparation.
0 servings
What you need

clove garlic

cup all purpose flour

cup celery

tsp cayenne pepper

oz chicken broth

cup canola oil

andouille sausage

bay leaves

oz vegetable broth

tbsp onion powder

bell pepper

onion

cup okra

cup flour

tsp gumbo file

can fire roasted tomatoes

boneless chicken thighs
Instructions
1: Season your chicken with salt and pepper. 2: Add a little bit of canola oil to a skillet set to medium high heat and pan sear your chicken until golden brown. 3: Once your chicken is browned, remove it from heat and sear your Andouille sausage until slightly crispy, then set your meat to the side. 4: In a Dutch oven set to medium low heat, add in canola oil and browned flour. 5: Continually stir your roux with a whisk for about 5 minutes, until you reach a rich dark color. 6: Add your vegetables and seasonings, and cook for about 5 minutes. 7: Add in your meat and liquids, optionally add okra to help thicken the gumbo. 8: Bring your gumbo to a low boil, add in bay leaves, cover, and simmer for about 1 hour on medium heat. 9: Once everything has thickened, remove from heat and add in Gumbo Filé, remembering to remove the bay leaves. 10: Stir in and serve with rice and diced green onions. Enjoy!View original recipe

