Bobby Boucher's Louisiana Gumbo
Experience the authentic flavors of Louisiana with this rich and hearty gumbo packed with succulent seafood, tender chicken, and smoky Andouille sausage. This flavorful dish boasts a unique blend of Cajun spices, aromatic vegetables, and a touch of tanginess from the dark roux. Serve it over a bed of fluffy white rice for a truly satisfying meal that will transport you straight to the bayous of Louisiana.
ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb chicken thigh, boneless and skinless, cut into chunks
- 1 lb Andouille sausage, sliced
- 1 cup okra, sliced
- 1 green bell pepper, diced
- 1 onion, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 bay leaves
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
- Chopped green onions, for garnish
- Cooked white rice, for serving
steps
- 1.
In a large pot, heat vegetable oil over medium heat. Add flour and cook, stirring constantly, until the roux turns dark chocolate brown, about 15-20 minutes.
- 2.
Add onions, bell pepper, celery, garlic, and okra to the pot. Sauté until vegetables are softened, about 5 minutes.
- 3.
Stir in diced tomatoes and spices (Cajun seasoning, thyme, paprika, cayenne pepper, bay leaves). Cook for an additional 2 minutes.
- 4.
Slowly pour in chicken broth, stirring well to combine. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
- 5.
Add chicken and Andouille sausage to the pot. Cook for another 20 minutes until the chicken is cooked through and flavors meld together.
- 6.
Lastly, add the shrimp and cook until pink and opaque, about 3-4 minutes. Season with salt and black pepper to taste.
- 7.
Serve the gumbo over a bed of white rice. Garnish with chopped green onions.