Description
Simmered in a rich, chicken-based broth this traditional gumbo is packed with andouille sausage, chicken, and shrimp in a flavorful roux. This authentic New Orleans Gumbo is sure to warm you up on a chilly day.
Ingredients
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- 1 cup all-purpose flour
- 2/3 cup butter
- 3 stalks celery, diced
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 bunch green onion, chopped finely
- 1 bunch fresh parsley, chopped finely
- 3 cloves garlic, minced
- 4 teaspoons Cajun seasoning
- 8 cups chicken broth
- 12 ounce andouille sausages, sliced into 1/4 inch rounds
- 2 cups cooked shredded chicken (or the amount off 1 rotisserie chicken)
- 2 cups cooked shrimp, peeled
- cooked white rice, for serving
Instructions
- In a large heavy stock pot combine the flour and butter over low heat. Cook for 10 minutes, whisking often until a dark roux forms. Continue to cook an additional 5 minutes whisking constantly to avoid burning the roux.
- In a separate skillet cook the sausage slices in one layer. Brown them on both sides, about 3 minutes per side. Remove and set aside.
- Add 1 cup of broth to the skillet and scrape the bottom of the pan to deglaze. Pour broth mixture into the pot with the roux.
- Pour remaining broth into the pot and add vegetables, parsley, and garlic. Stir.
- Bring to a boil over medium-high heat and boil for 7 minutes or until vegetables are tender.
- Skim any foam off the top of the pot and add sausage, chicken, and shrimp.
- Season to taste with salt and pepper and Cajun seasoning. Serve warm over rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American