Chicken & Sausage Gumbo Before you guys attempt this, i suggest watching 4-5 gumbo tutorials, just because it's not very intuitive. I didn't have all the ingredients but i was trying to follow @Miriam louisiana gumbo video. Just search gumbo and her awesome tutorial is like the first one that pops up :)) More of a meal for 3 but boyfriend brought some to work for lunch the next day ! Ingredients Vegetables * 160g onion, diced (about 1 medium onion) * 155g green bell pepper, diced * 195g celery, diced (about 3 stalks) * 6–8 cloves garlic, minced (about 42g) Protein * About 1 lb boneless, skinless chicken thighs (about 4 thighs) * 9 oz (255g) smoked sausage (andouille or smoked kielbasa), sliced into ½-inch rounds Chicken Seasoning * ½ tsp garlic powder * ½ tsp onion powder * ½ tsp smoked paprika * 1/2 tsp kosher salt * Freshly ground black pepper Roux * ½ cup (120ml) neutral oil * ½ cup (65g) all-purpose flour Gumbo * 5 chicken stock ( add more if your gumbo becomes to thick ) * 2 bay leaves * ½ tsp Old Bay seasoning * Cajun seasoning, to taste (start with 1 tsp) * Salt and black pepper, to taste Optional * 6–8 raw shrimp, peeled and deveined (add only if desired) To Serve * Steamed white rice * Sliced green onions * Chopped parsley * Hot sauce Instructions 1. Season the chicken Pat the chicken dry and season with: * Garlic powder * Onion powder * Smoked paprika * Salt * Black pepper Let sit for about 15 minutes while preparing the vegetables. 2. Brown the meat Heat a large dutch / pot oven over medium-high heat. Add the sliced sausage and cook until nicely browned. Remove and set aside. Add the chicken and sear for 3–4 minutes until browned (they don’t need to be cooked through). 3. Make the roux Lower the heat to medium-low. Add the oil and flour to the pot, whisking constantly. Cook for 20–30 minutes, stirring continuously, until the roux reaches a deep chocolate-brown color. This is where the gumbo gets most of its flavor. 4. Cook the vegetables Add: * Onion * Bell pepper * Celery Cook for about 6–8 minutes until softened. Add the garlic and cook for another minute. 5. Build the gumbo Slowly whisk in the chicken stock, making sure the roux dissolves smoothly. Return the chicken and sausage to the pot. Add: * Bay leaves * Old Bay * 1 tsp Cajun seasoning * Black pepper Bring to a gentle simmer. 6. Simmer Cover partially and simmer over low heat for 1½–2 hours, stirring occasionally. Taste and adjust with: * More Cajun seasoning if you’d like more spice * Salt * Black pepper If the gumbo becomes thicker than you’d like, add a little more chicken stock. 7. Optional shrimp If using shrimp, stir them in during the last 5 minutes of cooking, just until pink and cooked through. Tips * The roux is the heart of the gumbo. don’t rush it! Keep stirring until it’s a deep chocolate brown. * If your roux becomes clumpy or looks like it’s separating after adding the stock, don’t panic. I accidentally turned off my heat and my roux broke too. Turning the heat back to medium and whisking continuously brought it back together. #creatorsearchinsights #easygumbo #gumbo #cooking #EasyRecipe - @foodierandy