My Take On Gumbo

 

Ingredients:

• 1/2 cup vegetable oil

• 1/2 cup all-purpose flour (for roux)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 lb smoked sausage (like andouille), sliced

• 1 lb boneless chicken thighs, cut into chunks

• 1 lb shrimp (peeled and tail off)

• 6 cups chicken stock

• 1 tsp paprika

• 1 tsp Old Bay Seasoning

• 1/2 tsp cayenne pepper (adjust to taste)

• Salt and pepper to taste

• Cooked white rice, for serving

Instructions:

1. Make the roux:

   • In a large heavy-bottomed pot (like a Dutch oven), heat the oil over medium heat.

   • Whisk in the flour and cook, stirring constantly, until the mixture turns a deep brown color (like chocolate), about 20–30 minutes.

   • Don’t stop stirring — you don’t want it to burn!

2. Sauté the vegetables:

   • Add the onion, bell pepper, and celery (the "holy trinity" of Cajun cooking) to the roux. Stir and cook for 5 minutes until softened.

   • Add garlic and cook another minute.

3. Brown the sausage, Shrimp and chicken:

   • In a separate skillet, lightly brown the sausage slices, shrimp and chicken pieces. (This adds extra flavor.)

   • Then add them into the pot with the roux and vegetables.