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Gumbo: Louisiana Creole-inspired stew with a variety of ingredients.


    • 1/2 cup vegetable oil
    • 1/2 cup all-purpose flour
    • 1 large onion, diced
    • 1 bell pepper, diced
    • 2 celery stalks, chopped
    • 3 cloves garlic, minced
    • 1 pound Andouille sausage, sliced
    • 1 pound chicken thighs, boneless and skinless, diced
    • 1 pound shrimp, peeled and deveined
    • 1 can (28 ounces) diced tomatoes, undrained
    • 1 quart chicken broth
    • 2 bay leaves
    • 1 teaspoon thyme
    • 1 teaspoon oregano
    • 1 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • Salt and pepper to taste
    • 1 cup okra, sliced
    • 1/2 cup green onions, chopped
    • Cooked rice for serving


    Roux Preparation:

    In a large pot, heat vegetable oil over medium heat.

    Gradually whisk in flour to create a smooth roux.

    Continue to cook and stir the roux until it reaches a dark brown color, being careful not to burn it.

    This process may take 15-20 minutes, and the roux will add depth and flavor to the gumbo.

    Vegetable and Meat Sauté:

    Add diced onion, bell pepper, celery, and minced garlic to the dark roux.

    Cook the vegetables until they are softened and aromatic.

    Incorporate sliced Andouille sausage and diced chicken thighs into the pot.

    Stir well and let the meats brown for a few minutes.

    Building the Gumbo:

    Pour in the diced tomatoes with their juice and chicken broth.

    Add bay leaves, thyme, oregano, paprika, cayenne pepper, salt, and pepper.

    Bring the mixture to a boil and then reduce the heat to simmer.

    Allow the gumbo to simmer for at least 30 minutes, allowing flavors to meld.

    Adding Seafood and Okra:

    Incorporate the peeled and deveined shrimp into the simmering gumbo.

    Stir in sliced okra, adding a unique texture and flavor to the stew.

    Cook until the shrimp turn pink and opaque, and the okra is tender.

    Finishing Touch:

    Adjust seasoning to taste with additional salt and pepper if needed.

    Remove bay leaves and discard.

    Stir in chopped green onions just before serving.


    Serve the gumbo over a bed of cooked rice.

    Garnish with extra green onions if desired.

    Enjoy the rich and flavorful Louisiana Creole-inspired stew!

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