@foodieloversnmore: Ingredients: For the Roux & Base: 1/2 cup vegetable oil 1/2 cup all-purpose flour 1 medium yellow onion, diced 1 green bell pepper, diced 2 celery stalks, diced 4 garlic cloves, minced For the Gumbo: 1 lb large shrimp, peeled and deveined 1 lb lump crab meat or 2 crab clusters 12 oz smoked turkey sausage, sliced 1 lb boneless chicken thighs or breast, cubed 6 cups chicken or seafood broth 1 can (14.5 oz) diced tomatoes, drained 1 cup sliced okra 2 tsp Cajun seasoning 1 tsp Old Bay seasoning 1 tsp smoked paprika 1 tsp dried thyme 2 bay leaves 1 tsp Worcestershire sauce 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp black pepper 1/2 tsp salt, or to taste 1/4 tsp cayenne pepper, optional 2 green onions, chopped 2 tbsp fresh parsley, chopped Cooked white rice, for serving How to Make It: Make the Dark Roux: Heat the oil in a heavy pot over medium to medium-low heat. Whisk in the flour and cook, stirring constantly, for about 20 to 25 minutes until deep brown. Do not let it burn. Add the Vegetables & Sausage: Stir onion, bell pepper, and celery into the roux and cook for 4 to 5 minutes. Add garlic for 30 seconds, then stir in the turkey sausage and cook for another 3 to 4 minutes. Simmer the Gumbo: Add chicken, tomatoes, broth, okra, Cajun seasoning, Old Bay, paprika, thyme, bay leaves, Worcestershire, garlic powder, onion powder, pepper, salt, and optional cayenne. Simmer gently for 35 to 40 minutes until the chicken is cooked through and tender. Add the Seafood: Stir in the shrimp and cook for about 2 to 3 minutes until nearly opaque. Gently add the crab and warm another 1 to 2 minutes, just until the shrimp are fully cooked and about 145°F (63°C). Finish & Serve: Remove the bay leaves and stir in green onions and parsley. Spoon the gumbo over warm white rice and serve immediately. Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes | Servings: 6 #dinner #DinnerIdeas #gumbo #fyp #fypシ

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Friday 16 October 2026 16:12:43 GMT