Description
Discover the perfect Creole Gumbo recipe with shrimp, chicken, and sausage. Learn step-by-step how to create this flavorful dish that will impress any crowd!
Ingredients
- 2 tablespoon s vegetable oil (30 ml)
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces (450 g)
- 1 pound andouille chicken sausage, sliced (450 g)
- 1 pound large shrimp, peeled and deveined (450 g)
- 1 cup chopped onion (150 g)
- 1 cup chopped green bell pepper (150 g)
- 1 cup chopped celery (150 g)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour (30 g)
- 1 can diced tomatoes (14.5 ounce s or 411 g)
- 4 cups chicken broth (950 ml)
- 2 bay leaves
- 1 tablespoon Creole seasoning (15 g)
- 1 teaspoon dried thyme (1 g)
- 1/2 teaspoon cayenne pepper (1 g)
- Salt to taste
- Black pepper to taste
- 2 cups sliced okra (300 g)
- 3 cups cooked white rice (600 g)
- 1/4 cup chopped fresh parsley (15 g)
- 1/4 cup chopped green onions (15 g)
Instructions
- Heat 1 tablespoon of vegetable oil in a large pot over medium heat.
- Add the chicken thighs and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pot, add the remaining 1 tablespoon of oil.
- Add the andouille sausage slices and cook until browned. Remove and set aside with the chicken.
- Add the chopped onion, green bell pepper, and celery to the pot.
- Sauté the vegetables for about 5 minutes until they soften.
- Stir in the minced garlic and cook for 1 more minute.
- Sprinkle the flour over the vegetables and stir well to combine.
- Cook the flour and vegetable mixture for 2-3 minutes, stirring constantly.
- Slowly pour in the chicken broth, stirring continuously to avoid lumps.
- Add the diced tomatoes, bay leaves, Creole seasoning, dried thyme, and cayenne pepper.
- Season with salt and black pepper to taste.
- Bring the mixture to a simmer and then reduce the heat to low.
- Add the browned chicken and sausage back into the pot.
- Cover and simmer for 30 minutes, stirring occasionally.
- Add the shrimp and sliced okra to the pot.
- Simmer for an additional 10 minutes, or until the shrimp is cooked through.
- Remove the bay leaves from the pot.
- Taste and adjust the seasoning if necessary.
- Serve the gumbo hot over cooked white rice.
- Garnish with chopped fresh parsley and green onions before serving.
Notes
- Ensure okra is thoroughly dried before adding to prevent a gummy texturenCook the flour and vegetables over medium heat, stirring constantly for a rich rouxnLet the gumbo sit briefly before serving to allow the flavors to meld
