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Classic New Orleans Creole Gumbo

Classic New Orleans Creole Gumbo: A Flavorful Delight finished dish
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Classic New Orleans Creole Gumbo is a rich and hearty dish that combines the flavors of andouille sausage, chicken, and a variety of vegetables in a flavorful broth. This dish is thickened with a dark roux and served over rice, making it a comforting meal perfect for gatherings or family dinners.

Ingredients

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  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 pound chicken thighs, boneless and skinless, cubed
  • 1 (14.5 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce (optional)
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 2 cups cooked white rice, for serving
  • Sliced green onions, for garnish

Instructions

  1. In a large pot, heat vegetable oil over medium heat. Gradually whisk in flour to create a roux. Cook, stirring constantly, until the roux reaches a deep brown color, about 20-30 minutes.
  2. Stir in onion, bell pepper, celery, and garlic. Cook until vegetables are softened, about 5-7 minutes.
  3. Add andouille sausage and chicken. Cook until chicken is browned on all sides, about 8-10 minutes.
  4. Stir in diced tomatoes, tomato paste, Worcestershire sauce, Cajun seasoning, thyme, basil, oregano, paprika, and hot sauce. Cook for another 5 minutes.
  5. Gradually pour in chicken broth, stirring constantly. Bring to a boil, then reduce heat and simmer, uncovered, for 45 minutes to 1 hour, stirring occasionally.
  6. Season with salt and pepper to taste. Serve hot over cooked white rice, garnished with sliced green onions.

Nutrition

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