IngredientsFor the Gumbo:1 lb boneless, skinless chicken thighs, shredded12 oz andouille sausage, sliced1/2 cup vegetable oil1/2 cup all-purpose flour1 medium onion, diced1 bell pepper, diced2 celery stalks, chopped3 garlic cloves, minced6 cups chicken broth1 (14 oz) can diced tomatoes (optional)1 tbsp Worcestershire sauce2 tsp Cajun seasoning1 tsp smoked paprika1/2 tsp dried thyme2 bay leavesSalt and black pepper, to taste1/2 cup green onions, chopped1/4 cup fresh parsley, choppedFor the Rice:2 cups white rice4 cups water1/2 tsp saltInstructions1. Cook the Rice:In a pot, bring 4 cups of water to a boil. Add the salt and rice, cover, and reduce heat to a simmer. Cook for about 15 minutes or until the rice is tender. Fluff with a fork and set aside.2. Make the Roux:In a large pot, heat the oil over medium heat. Gradually whisk in the flour and stir constantly for 10–15 minutes, or until the roux turns a rich, dark brown color.3. Sauté the Vegetables:Add the diced onion, bell pepper, celery, and minced garlic to the roux. Cook for 3–4 minutes until the vegetables are softened.4. Add the Proteins and Broth:Stir in the sliced sausage and shredded chicken. Pour in the chicken broth, Worcestershire sauce, diced tomatoes (if using), and all seasonings. Mix well and bring to a boil.5. Simmer:Reduce the heat and let the gumbo simmer for about 45 minutes, stirring occasionally.6. Finish and Serve:Remove the bay leaves, then stir in the chopped green onions and parsley. Serve hot over the cooked white rice.—Let me know if you’d like a shorter or more casual

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