Louisiana Gumbo

Louisiana Gumbo Recipe for 4 People

Ingredients:

• 400g (14 oz) Andouille sausage, sliced
• 400g (14 oz) chicken thighs, boneless and skinless, chopped
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (400g/14 oz) diced tomatoes
• 1 liter (4 cups) chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 250g (about 1/2 lb) fresh or frozen okra, sliced
• Cooked rice, for serving
• Chopped green onions, for garnish

Instructions:

1. Prepare the Roux:
   • In a large pot, heat vegetable oil over medium heat. Gradually whisk in the flour to make a roux.
   • Cook the roux, stirring constantly, until it reaches a dark brown color, similar to milk chocolate, about 20-30 minutes.
2. Sauté the Vegetables:
   • Add diced onion, bell pepper, celery, and minced garlic to the pot with the roux. Cook until the vegetables are softened, about 5-7 minutes.
3. Add Meat and Tomatoes:
   • Stir in the sliced Andouille sausage and chopped chicken thighs. Cook until the chicken is browned.
   • Add the diced tomatoes (with their juices) to the pot and stir to combine.
4. Simmer with Broth and Spices:
   • Pour in the chicken broth and add bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir well.
   • Bring the mixture to a simmer and let it cook for about 30 minutes to allow the flavors to meld.
5. Add Okra:
   • Stir in the sliced okra and continue to simmer for an additional 15-20 minutes, or until the okra is tender.
6. Serve:
   • Serve the Louisiana Gumbo hot over cooked rice.
   • Garnish with chopped green onions before serving.

Enjoy the rich and flavorful taste of Louisiana Gumbo with this recipe for 4 people!