Gumbo

Ingredients

• Green onions - 1/4 cup, chopped, for garnish
• Cooked rice - 4 cups, for serving
• Salt and pepper - To taste
• Cajun seasoning - 2 tablespoons
• Bay leaves - 2
• Chicken broth - 4 cups
• Canned diced tomatoes - 1 can (14.5 ounces)
• Okra - 1 cup, sliced
• Shrimp - 1 pound, peeled and deveined
• Chicken thighs - 4, boneless and skinless, cut into bite-sized pieces
• Andouille sausage - 12 ounces, sliced
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Green bell pepper - 1, diced
• Onion - 1 large, diced
• All - purpose flour - 1/2 cup
• Vegetable oil - 1/2 cup

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the flour to the pot and stir continuously to make a roux. Cook until the roux turns a dark brown color, about 15-20 minutes.
3. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Add the sliced andouille sausage to the pot and cook for another 5 minutes.
5. Add the chicken thighs, shrimp, sliced okra, diced tomatoes, chicken broth, bay leaves, Cajun seasoning, salt, and pepper to the pot. Stir well to combine.
6. Bring the gumbo to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally.
7. Remove the bay leaves from the gumbo before serving.
8. Serve the gumbo over cooked rice and garnish with chopped green onions.