Sausage, Chicken, Shrimp 🍛Gumbo with Rice
Rockcrok Dutch Oven
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Preheat oil over high heat, season chicken with salt and pepper. Cook through and brown.
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Remove chicken and add andouille sausage to brown. Remove and add to chicken.
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Melt 1/4 cup butter, 1/4 cup olive oil, and 1/2 cup flour to make a roux. Simmer & stir for 20 min.
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Until a chocolate color. Turn off heat and let cool.
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Once cooled add in diced pepper, onion, garlic, and celery. Cook in roux for 10 minutes. Stir often.
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After 10 minutes, add 1 tbsp each of Cajun seasoning, bouillon, and thyme plus 1/2 tbsp of paprika.
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Also add 2 bay leaves, 15 Oz diced tomatoes, and 6 cups chicken broth.
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And your meats too 😜
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Bring to a boil, then cover and let simmer for 45 minutes.
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After 45 min add in Gumbo File or cornstarch to thicken.
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Also add in shrimp and simmer for 5 minutes.
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Serve with white rice 😍
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