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.
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What you need
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