"Get ready to dig in to a delicious bowl of gumbo, a classic Louisiana dish that will have your taste buds singing! This hearty soup is made with a flavorful roux, a variety of meats and seafood, and a medley of vegetables. And the best part? It's all served over a bed of steaming hot rice. So grab a spoon and let's dig in to this southern comfort food masterpiece!"
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 quarts chicken broth
1 pound andouille sausage, sliced
1 pound shrimp, peeled and deveined
2 tablespoons gumbo file
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooked white rice, for serving
Heat the oil in a large pot over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a dark brown, about 10 minutes. This is the roux.
Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are soft, about 5 minutes.
Stir in the chicken broth, sausage, shrimp, okra, gumbo file, hot sauce, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
Serve the gumbo over cooked white rice.
Note: You can also add other proteins such as chicken or beef, and vegetables such as tomatoes or green beans to your gumbo. Feel free to adjust the spices and seasonings to your liking. Enjoy!