1 lb shrimp, peeled and deveined
2 chicken breasts, diced
1/2 lb smoked sausage, sliced
1/2 cup flour
1/2 cup vegetable oil
1 onion, diced
1 bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 quart chicken broth
1 teaspoon smoked paprika
1 teaspoon thyme
1 bay leaf
1 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1/4 cup chopped parsley
1/4 cup chopped green onions
Cooked white rice for serving
Instructions:
1. Make the roux: In a large pot, heat the vegetable oil over medium heat. Add the flour, and cook while stirring constantly for about 15 minutes, until the mixture turns a deep brown color (this is the roux).
2. Sauté the vegetables: Add the diced onion, bell pepper, celery, and garlic to the pot with the roux. Cook for 5-7 minutes until softened.
3. Add the meats: Stir in the chicken and sausage, and cook for about 5 minutes until the chicken is browned.
4. Simmer the gumbo: Add the diced tomatoes, chicken broth, smoked paprika, thyme, bay leaf, and cayenne pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Add the shrimp: Once the gumbo has simmered and thickened, add the shrimp and cook for an additional 5-7 minutes until the shrimp are cooked through.
6. Garnish and serve: Stir in the chopped parsley and green onions. Serve the gumbo over a bowl of cooked white rice.
Enjoy!
