This hearty gumbo blends tender chicken thighs, spicy andouille sausage, and succulent shrimp in a rich, dark roux simmered with aromatic Cajun spices and vegetables. Served over fluffy white rice, it’s a comforting taste of Louisiana at home.
Ingredients extracted via AI
1 Šálka onion1 Šálka green bell pepper1 Šálka celeryandouille sausage350 g shrimp450 g boneless, skinless chicken thighscajun seasoning5 Šálka low-sodium chicken broth9 PL vegetable oil11 PL flourgarlicfilé powder1 PL Slap Your Mama seasoningTabasco sauce2 bay leafgreen onionfresh parsleywhite rice
Procedure generated via AI
Chop the onion, green bell pepper, and celery into roughly one-cup portions each, cutting into coarse cubes.
Slice the andouille sausage into quarter-inch rounds.
Pat the chicken thighs dry and season them with Cajun seasoning.
In a large pot or Dutch oven, heat 9 tablespoons of vegetable oil over medium heat.
Add 11 tablespoons of flour and whisk continuously to form a smooth, light roux. Continue stirring and cooking over low heat for about 45 minutes to an hour, until the roux turns a dark brown color without burning the flour.
Cut the chicken thighs into pieces and brown them in a skillet over medium heat with 2 tablespoons of oil until golden, about 5 minutes. At the same time, brown the andouille sausage for a few minutes on each side.
Drain excess fat from the sausage, leaving some remaining in the pan.
Once the roux is ready, stir in the chopped onion, bell pepper, and celery mixture. Cook over low heat for about 12 minutes, stirring occasionally.
Add the minced garlic and sauté for another 2–3 minutes until fragrant.
Add the browned chicken pieces, andouille sausage, 2 bay leaves, and half of the Cajun seasoning (about one tablespoon for the whole pot, divided in half).