Louisiana Gumbo

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 quarts chicken or seafood stock
• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, cubed
• 1 lb shrimp, peeled and deveined
• 1 tbsp Cajun seasoning
• 2 bay leaves
• 1 tsp filé powder
• Cooked white rice, for serving
• Sliced green onions, for garnish

Instructions

1. 1Heat oil in a heavy pot over medium heat and whisk in flour to make a roux.
2. 2Cook the roux, stirring constantly, 30-40 minutes until it reaches a dark chocolate color.
3. 3Add onion, bell pepper, and celery to the roux and cook 5 minutes until softened.
4. 4Stir in garlic, then slowly whisk in the stock until smooth.
5. 5Add sausage, chicken, Cajun seasoning, and bay leaves, and simmer 45 minutes.
6. 6Add shrimp and cook 5-6 minutes until just pink.
7. 7Remove bay leaves and stir in filé powder off the heat.
8. 8Serve ladled over rice, garnished with green onions.

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