New Orleans Gumbo (Print Version)
# Ingredients:
01 -
2/3 cup canola or vegetable oil.
02 -
1 cup plain flour.
03 -
1 diced green bell pepper.
04 -
1 chopped bunch of green onions.
05 -
1 chopped bunch of fresh parsley.
06 -
2-3 garlic cloves, minced.
07 -
6-8 cups of chicken broth.
08 -
1 bunch of celery, diced.
09 -
2 cups of shrimp (cooked).
10 -
1-2 tablespoons of Cajun spices.
11 -
12 oz andouille sausage, sliced.
12 -
1 rotisserie chicken, shredded.
13 -
1 diced large yellow onion.
14 -
White or brown rice for plating.
# Instructions:
01 -
On medium-low heat, cook the oil and flour while stirring constantly. In about 30-45 minutes, it’ll darken and feel like cookie dough.
02 -
Brown the sausage slices in a pan. Once done, take them out and use 1/2 cup of broth to clean up the pan (deglaze).
03 -
Add the rest of the broth, all the diced veggies, chopped parsley, minced garlic, and prepared roux. Boil for 5-7 minutes to soften the veggies.
04 -
Mix in the chicken, shrimp, sausage, and Cajun spices.
05 -
Tweak the flavors to your preference. Serve alongside your choice of cooked rice.
# Notes:
01 -
Make the roux ahead and store it in the fridge.
02 -
Taste the best when using homemade chicken stock.
03 -
Holds up in the freezer for up to 3 months.