New Orleans Gumbo

🧂 Ingredients

• 1 cup all-purpose flour
• 1 cup oil

  vegetable or canola oil
• 1 green bell pepper

  diced
• 1 large yellow onion

  diced
• 1 bunch celery

  diced
• 2 Chicken thighs, boneless

  cut into 1” pieces
• 2 tbsp Cajun seasoning

  for the chicken
• 12 oz andouille sausage

  sliced into 1/4" rounds
• 1 cup chopped okra

  (OPTIONAL or use Frozen Okra)
• 2-3 cloves garlic, minced
• 1 Box Zatarain’s gumbo mix
• 4-5 cups chicken broth or water
• 2 cups raw shrimp

  tails off, deveined, and shells off
• 1 green onion

  finely chopped for garnish

Instructions

• 1 Heat oil on medium-high heat in a Dutch oven or large pot
• 2 Add onion, bell pepper, and celery cook 3 minutes, until vegetables begin to
  soften.
• 3 Brown chicken thighs with vegetables
• 4 Season Chicken Thighs with Cajun Seasoning
• 5 Add Andouille sausage and stir to combine
• 6 Stir in Zatarain's Gumbo Mix and stock/or water
• 7 Bring to a boil.
• 8 Reduce heat to low; cover and simmer for 25 minutes.
• 9 During the last 5 minutes, stir in the raw shrimp and let the hot gumbo cook
  them
• 10 Sprinkle with green onions before serving.
• 11 Serve with cornbread
• 12 In a large pot, combine flour and oil
• 13 You have to be careful to stir it constantly, on medium-low heat, so that you
  don’t burn it.
• 14 The darker the roux, the richer the flavor!
• 15 And we are not using a roux for this recipe

Nutrition Info