Gumbo

Gumbo is the love language of Louisiana. This simple Southern stew represents a blending of cultures, nuances of tradition, local ingredients, and, most importantly, community. Gumbo is a weekly ritual for many families in South Louisiana. 
The aroma wafting up from a bubbling pot of gumbo is unlike anything I've ever cooked or eaten. Regardless of how much gumbo I eat, how thoroughly it satisfies my cravings for comfort food, or how simply delicious it is, it always manages to taste beyond the ordinary

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 lb. andouille sausage, sliced
• 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tsp. smoked paprika
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 tsp. cayenne pepper
• 1 tsp. salt
• 1/2 tsp. black pepper
• 8 cups chicken broth
• 1 lb. medium shrimp, peeled and deveined
• 4 cups cooked white rice
• Green onions, chopped, for garnish

Instructions:

1. Gumbo is a dish that needs even heat distribution to properly work. First, we need to prepare the Dutch oven so it is evenly heated and will distribute the heat evenly to the ingredients. Preheat your Dutch oven over medium heat, add the vegetable oil and flour, and stir well to combine.
2. Keep stirring constantly, until it turns a dark brown color - this may be around about 20-30 minutes.
3. Place the onion, bell pepper, celery, and garlic in the Dutch oven. This will add another 'flavor layer'. Cook until the vegetables are tender and the onion is translucent.
4. Place the andouille sausage and chicken in the Dutch oven. Cook, stirring occasionally until the chicken is browned on all sides. This browning of the chicken is a crucial stage of the flavor layering that is what good Gumbo is all about!
5. Take the smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper an to the Dutch oven, stirring well.
6. Add the chicken broth to the Dutch oven and stir. Bring the mixture to a boil, then turn the heat to low and let it simmer for 1-2 hours. This is getting good!
7. Place the shrimp in the Dutch oven and cook for 5-10 minutes, or until they turn pink and are cooked through.
8. Allow the gumbo to cool slightly after removing it from the heat.
9. Serve the gumbo over a bed of cooked white rice, garnished with chopped green onions.

So gather your favourite gumbo ingredients, prepare for a lot of stirring, and let's make a delicious pot of gumbo together!