Louisiana Seafood & Sausage Gumbo

 📝 Ingredients

• ½ cup vegetable oil

• ½ cup all-purpose flour

• 1 onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 lb andouille sausage, sliced

• 1 lb shrimp, peeled and deveined

• 1 lb cooked chicken, shredded

• 1 can diced tomatoes (optional)

• 6 cups chicken stock

• 2 bay leaves

• 1 tsp thyme

• 1 tsp paprika

• 1 tsp cayenne pepper (optional)

• Salt & pepper to taste

• 2 tbsp chopped parsley

• Cooked white rice for serving

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👩‍🍳 Instructions

1️⃣ In a large pot, whisk oil and flour over medium heat until a deep brown roux forms (20–30 minutes).

2️⃣ Add onion, bell pepper, and celery. Cook about 5 minutes.

3️⃣ Stir in garlic and sausage and cook until sausage browns.

4️⃣ Add chicken stock, bay leaves, thyme, paprika, cayenne, tomatoes, salt, and pepper. Simmer 30 minutes.

5️⃣ Stir in shredded chicken and cook 10 more minutes.

6️⃣ Add shrimp and cook until pink (about 5 minutes).

7️⃣ Remove bay leaves and stir in parsley.

8️⃣ Serve hot over white rice.

Enjoy! 🍤🔥