Post by Rick Tabbott

A deep, rich, and soul-warming classic. Authentic Louisiana Seafood and Sausage Gumbo built on a deep, dark, flavorful roux, packed with tender pink shrimp, shredded chicken, and smoky andouille sausage. A savory, comforting masterpiece served piping hot over a scoop of white rice! Save this for your next Sunday dinner or comfort food night! Prep time: 15 minutes Cook time: 1 hour 20 minutes Total time: 1 hour 35 minutes Servings: 6 Ingredients The Dark Roux ½ cup vegetable oil ½ cup all-purpose flour The Holy Trinity & Aromatics 1 onion, diced 1 green bell pepper, diced 2 celery stalks, diced 4 cloves garlic, minced The Proteins 1 lb andouille sausage, sliced 1 lb cooked chicken, shredded 1 lb shrimp, peeled and deveined The Broth & Seasonings 6 cups chicken stock 1 (14.5 oz) can diced tomatoes (optional) 2 bay leaves 1 tsp thyme 1 tsp paprika 1 tsp cayenne pepper (optional, for a kick) Salt and black pepper to taste 2 tbsp fresh parsley, chopped To Serve Cooked white rice Instructions Build the Roux: In a large heavy-bottomed pot or Dutch oven, whisk together the vegetable oil and all-purpose flour over medium heat. Continue to whisk and stir constantly for 20 to 30 minutes until the roux becomes a deep, dark brown color. Sauté the Trinity: Add the diced onion, green bell pepper, and celery directly into the hot roux. Sauté for about 5 minutes until the vegetables become soft and fragrant. Brown the Sausage: Stir in the minced garlic and sliced andouille sausage. Cook until the sausage begins to brown and release its smoky oils into the base. Simmer the Gumbo: Pour in the chicken stock, bay leaves, thyme, paprika, cayenne pepper, and the diced tomatoes if using. Season with salt and black pepper. Bring the pot to a boil, then immediately reduce the heat and let it simmer beautifully for 30 minutes. Add the Chicken: Stir the shredded cooked chicken into the simmering broth and let it cook for another 10 minutes to absorb all those rich spices. Cook the Shrimp: Drop the raw peeled shrimp into the hot gumbo. Cook for about 5 minutes just until the shrimp turn bright pink and are perfectly tender. Finish and Serve: Remove the bay leaves and stir in the fresh chopped parsley. Taste and adjust the seasoning if necessary. Serve the gumbo piping hot in large bowls with a hearty scoop of white rice right in the center!