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Cajun Gumbo

Recipe type: Soups
Prep time: 
Cook time: 
Total time: 

Serves: 6

You can substitute hot pork sausage and add 1 teaspoon cayenne pepper to add some heat to the dish.
  • 3 boneless skinless chicken breasts, cut into bite sized pieces
  • 1 lb. (450g) andouille sausage, cut into bite sized pieces
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 1 large green bell pepper, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 4 cups beef broth
  • 14 oz (400g) can diced tomatoes with liquid
  • 2 cups chopped frozen okra, thawed
  • ½ lb (225g) cooked shrimp, deveined, peeled, tail removed
  • Cooked white rice

  1. Heat oil in large stockpot over medium heat, add chicken, sausage, cook until browned, and set aside.
  2. Add onions, celery, peppers, and cook 6 minutes.
  3. Add garlic and cook 2 minutes until onions are tender, set aside.
  4. Add butter and when melted add flour. Whisk continuously until roux turns brown, approximately 5-7 minutes.
  5. Add broth, vegetables, meat, okra, tomatoes to pot and bring to boil.
  6. Reduce heat, cover, and simmer for 10 minutes.
  7. Add shrimp and simmer uncovered for 5 minutes.
  8. Ladle over rice in bowl and serve with hot sauce.


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