Brigsten’s Gumbo

1 cup Andouille sausage

1 cup Chicken thighs, boneless and skinless

1 cup Shrimp, peeled and deveined

1 cup Okra, sliced

1 cup Onion, diced

1 cup Green bell pepper, diced

1 cup Celery, diced

4 cloves Garlic, minced

4 cups Chicken broth

1 can Diced tomatoes, canned

2 leaves Bay leaves

1 tsp Thyme, dried

1 tsp Cayenne pepper

to taste0 Salt

to taste0 Black pepper

1 tbs Vegetable oil

to taste0 Green onions, sliced (for garnish)

to taste0 Parsley, chopped (for garnish)

to taste0 Cooked rice (for serving)

Cooking Directions

1. Prepare the Roux

In a large pot, heat the vegetable oil over medium heat. Add the flour gradually while stirring constantly to create a roux. Cook until it turns a dark brown color, about 15-20 minutes.

2. Add the Vegetables

Once the roux is ready, add the diced onion, green bell pepper, celery, and minced garlic. Stir and cook for about 5-7 minutes until the vegetables are softened.

3. Add the Meats

Stir in the andouille sausage and chicken thighs. Cook for an additional 5 minutes until the chicken is browned.

4. Add the Broth and Seasonings

Pour in the chicken broth, followed by the diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring to a boil.

5. Simmer

Reduce the heat to low and let the gumbo simmer for at least 30 minutes, stirring occasionally.

6. Add Seafood

In the last 10 minutes of cooking, add the shrimp and sliced okra. Cook until the shrimp are pink and cooked through.

7. Serve

Remove bay leaves before serving. Serve the gumbo over cooked rice and garnish with green onions and parsley.