Heat Vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the Chicken in batches and set aside.
Make the Gumbo Base: In the same pot, whisk together All-purpose flour and Vegetable oil to create a roux. Cook, stirring constantly, until the roux is a dark brown color (about 20-25 minutes).
Add the Vegetables (Onion, Celery, Green bell pepper, Garlic) to the roux and cook until softened, about 5-7 minutes.
Gradually whisk in the Chicken broth, ensuring no lumps form.
Add the Creole seasoning, Cayenne pepper, Dried thyme, Dried oregano, Salt, and Black pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
Return the browned Chicken to the pot. Add the Shrimp and cook until pink and opaque, about 5-7 minutes.
Serve the gumbo over cooked Long-grain white rice.
Ingredients
6
1 lb450 gBoneless skinless chicken thighs
1 tsp5 mLCajun seasoning
1 lb450 gLarge shrimp-peeled and deveined
1 cup140 gOnion-diced
1 cup140 gCelery-diced
1 cup140 gGreen bell pepper-diced
2 cloves6 gGarlic-minced
1/2 cup115 gAll-purpose flour
1/2 cup115 gVegetable oil
8 cups1.9 LChicken broth
1 tbsp15 mLCreole seasoning
1 tsp5 mLCayenne pepper
1 tsp5 mLDried thyme
1/2 tsp2.5 mLDried oregano
Saltto taste
Black pepperto taste
2 cups340 gLong-grain white rice
Equipment
Large pot or Dutch oven
Whisk
Cutting board
Knife
Instructions
Season the Chicken with Cajun seasoning.
Heat Vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the Chicken in batches and set aside.
Make the Gumbo Base: In the same pot, whisk together All-purpose flour and Vegetable oil to create a roux. Cook, stirring constantly, until the roux is a dark brown color (about 20-25 minutes).
Add the Vegetables (Onion, Celery, Green bell pepper, Garlic) to the roux and cook until softened, about 5-7 minutes.
Gradually whisk in the Chicken broth, ensuring no lumps form.
Add the Creole seasoning, Cayenne pepper, Dried thyme, Dried oregano, Salt, and Black pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
Return the browned Chicken to the pot. Add the Shrimp and cook until pink and opaque, about 5-7 minutes.
Serve the gumbo over cooked Long-grain white rice.
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