Heat Vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the Chicken in batches and set aside.
Add Andouille sausage to the pot and cook until browned.
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 25-30 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, Worcestershire sauce, Dried thyme, Dried oregano, Salt, and Black pepper to the pot. Bring to a boil, then reduce heat and simmer for 45 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. Garnish with chopped green onions.
Ingredients
6
1 lb450 gBoneless skinless chicken thighs
1 tsp5 mLCajun seasoning
1 lb450 gLarge shrimp-peeled and deveined
1/2 lb225 gAndouille sausage-sliced
1 cup140 gOnion-diced
1 cup140 gCelery-diced
1 cup140 gGreen bell pepper-diced
2 cloves6 gGarlic-minced
3/4 cup170 gAll-purpose flour
3/4 cup170 gVegetable oil
8 cups1.9 LChicken broth
2 tbsp30 mLCreole seasoning
1 tsp5 mLCayenne pepper
1 tbsp15 mLWorcestershire sauce
1 tsp5 mLDried thyme
1/2 tsp2.5 mLDried oregano
Saltto taste
Black pepperto taste
2 cups340 gLong-grain white rice
2 tbsp30 mLChopped green onions
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.
Add Andouille sausage to the pot and cook until browned.
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 25-30 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, Worcestershire sauce, Dried thyme, Dried oregano, Salt, and Black pepper to the pot. Bring to a boil, then reduce heat and simmer for 45 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. Garnish with chopped green onions.
Comments