Name: Gumbo Recipe
Prep time: 20 min
Cook time: 2 h 55 min
Total time: 3 h 15 min
Yield: 8
Cuisine: American
Ingredients: ¾ cup vegetable oil (plus an extra 1 Tbsp, (divided) $0.54); 13.5 oz. andouille sausage (cut in ½ inch rounds, $3.47); 1 lb. chicken thighs (boneless, skinless, cubed 1-inch, $3.62); 2 Tbsp Creole or Cajun seasoning (divided, $0.49*); 1 cup all-purpose flour ($0.18); 1 onion (diced, (350g, about 2 cups) $0.48); 1 green pepper (diced, (230g, about 1.5 cups) $0.86); 3 ribs celery (sliced, (220g, about 1.5 cups) $0.55); 2 garlic cloves (minced, (1 Tbsp) $0.08); 12 oz. frozen okra ($2.09**); 1 tsp dried thyme ($0.10); 3 bay leaves ($0.30); ¼ tsp salt ($0.01); ¼ tsp black pepper (freshly cracked, $0.04); 6 cups chicken broth ($0.78***); 2 Tbsp hot sauce ($0.23****); ¼ bunch fresh parsley (chopped, $0.27); 2 green onions (sliced, $0.20); 2 cups rice (uncooked, $0.77); 4 cups water ($0.00)

Gumbo Recipe

This easy Gumbo recipe is made with andouille sausage, chicken, the Cajun holy trinity, and a dark roux. It's fail-proof, flavor-packed, and delicious!

3 hr 15 min total 20 min prep 2 hr 55 min cook 8 673 cal

Instructions

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1 Heat 1 Tbsp of vegetable oil in a large, deep skillet over medium heat. Once hot, add the sausage and brown both sides for 5 minutes each. Remove the sausage from the skillet and set aside.
2 Next, toss the chicken pieces in 1 Tbsp of Creole seasoning and add the chicken to the pan. Sear the chicken for 5 minutes, then flip over and continue cooking for an additional 5 minutes. Remove the chicken from the skillet and set it aside with the sausage. Cover the meat with tin foil.
3 Next, lower the heat to medium-low and add the remaining oil, then add the flour. Cook, stirring constantly, until dark brown in color, for about 2 hours. You are making the roux, which is the thickening agent for the gumbo. Proper roux for this recipe takes time. You will see it turn from white roux to blonde, to light brown, to brown, to dark brown in color. Be patient and stir constantly!
4 Once the roux is done, turn the heat back to medium. Add the onions, peppers, and celery, and stir until softened, 5 minutes.
5 Add the chicken, sausage, any drippings, garlic, and okra, then season with the remaining Cajun seasoning, thyme, bay leaves, salt, and pepper.
6 Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer until thickened, stirring occasionally, for about 30 minutes.
7 In the last 5 minutes of cooking. Stir in the hot sauce, parsley, and green onions, reserving some for garnish.
8 To make the rice, follow the directions on the container. Once the rice is done, fluff with a fork and serve with gumbo. Garnish with reserved parsley and green onions.