Gumbo

Ingredients

  • 1 cup White flour
  • 2/3 cup Canola oil
  • 6 cup Chicken broth
  • 2 Chicken breasts, diced
  • 3 Sausages, sliced Andouille is traditional. Italian is fine.
  • 2 cup Shrimps (Optional) I didn't use any the first time and it was fine.
  • 1 Yellow onion, diced White is fine
  • 1 Celery bunch, diced
  • 1 Bell pepper, diced Green is traditional. Red is fine.
  • 1 Parsley bunch, chopped
  • 5 Green onions, chopped
  • 2 Carrots (Optional) I used it the first time to replace celery, it was good.
  • 2 Cajun spices
  • 3 Garlic cloves

Preparation

Make the Roux

Combine flour and oil in a pot. Simmer on medium heat for at least 30-40 minutes. Stir constantly, do not let it stick or burn ! It'll smell a bit off, it's fine, trust me.

Prep the ingredients

  1. Sear the sausages and the chicken, just to give them color. Set aside.
  2. Cook the onions until transluscent. Set aside.
  3. Prep and set aside all the other veggies, together.

Assemble

  1. When the roux is ready, pus everything, the roux, veggies, meat and spices, into the chicken broth.
  2. Simmer for frankly as long as possible so the flavors mix. Adjust water to taste.

Notes

Serve on top of white rice.