Gumbo Recipe

Gumbo is a hearty stew that originated in Louisiana, often associated with Cajun and Creole cuisine. It typically consists of a strongly flavored stock, meat or shellfish, and vegetables such as okra, onions, bell peppers, and celery. Gumbo is thickened with a roux and seasoned with a variety of spices, including cayenne pepper, paprika, and thyme. It is often served over rice and is known for its rich flavors and complex taste.

• Ingredients:

For the roux:

For the gumbo:

• Preparation:

1. To make the roux, heat the vegetable oil in a large pot over medium heat. Gradually whisk in the flour, stirring constantly, until the mixture is smooth. Continue to cook, stirring frequently, until the roux is dark brown, about 30 minutes. Be careful not to burn it.
2. Add the diced chicken thighs to the pot and cook until browned.
3. Stir in the sliced Andouille sausage, chopped onion, bell pepper, celery, and minced garlic. Cook for a few minutes, until the vegetables start to soften.
4. Add the sliced okra, diced tomatoes, chicken broth, bay leaves, thyme, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally.
5. Remove the bay leaves and serve the gumbo hot over cooked rice. Garnish with sliced green onions.