Imagine a chilly evening where the only thing as comforting as a warm blanket is a bowl of Louisiana gumbo. That's exactly what this recipe brings to your table. Dive into a rich and satisfying medley, brimming with spicy andouille sausage, tender chicken pieces, and succulent shrimp simmering gently in a smoky, thick roux. Every stir fills your kitchen with an inviting aroma that promises each spoonful will be loaded with flavor from simmering spices and okra. It’s more than just food; it’s an experience—a bite of the South served hot over fluffy rice, perfect for sharing with family or saving for tomorrow’s fulfilling lunch.
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Come on in and let's dive into creating this heartwarming gumbo together. Imagine the rich aroma of dark roux mingling with tender chicken, succulent shrimp, and spicy andouille sausage. It's like a taste of Louisiana right in your kitchen. Let's get cooking!
Steps to follow
1
Make a dark roux by cooking flour and oil over medium heat, stirring constantly, until it turns a deep brown color.
2
Add the chopped vegetables to the roux and sauté until they are soft.
3
In a separate pan, brown the sausage and chicken pieces, then add them to the vegetable and roux mixture.
4
Stir in chicken broth, thyme, bay leaves, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
5
Add okra and simmer for another 15 minutes. Then, add shrimp and cook until they are pink and cooked through.
6
Season the gumbo with salt and black pepper. Stir in chopped green onions just before serving.
7
Serve the gumbo hot over cooked rice.
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