Basic “Gumbo”
Ingredients
| ~1 lb. | andouille sausage, in chunks |
| ~1 lb. | chicken, in chunks |
| ¾ cup | flour |
| ¾ cup | oil |
| 2 cups | onion, chopped |
| ½ cup | celery, chopped |
| 1 cup | bell pepper, chopped |
| 1 can | tomatoes, chopped |
| 2 tsp. | paprika, smoked |
| 3 cloves | garlic, minced |
| 1 tsp. | salt |
| to taste | cajun hot sauce |
| 1½ - 2 quarts | chicken broth |
| ~1 lb. | shrimp |
Directions
In a large pot, brown sausage then set aside. In the same pot, brown the chicken then set aside.
Add the oil to the pot over medium heat. Once hot, add the flour and stir to combine. Cook until the roux is deep brown, about the same color as peanut butter.
Add your chopped veggies to the pot (onion, celery, bell pepper, and tomatoes) and cook in the roux for a few minutes. Add the garlic, paprika, salt, and hot sauce and cook for about 30 seconds.
Slowly pour in your chicken broth, stirring to incorporate. Return your sausage and chicken to the pot. Bring to a boil and simmer for 30-45 minutes.
Remove your pot from the heat and add your shimp. Let the residual heat cook the shrimp (this should only take a few minutes), then serve over rice.
Notes
As a rule of thumb, you want to use ¼ cup each of oil and flour per 1 lb. of meat.