Authentic New Orleans Style Gumbo

1 hr 20 minServes 10

A dark roux-based Creole stew with chicken, sausage, shrimp, and vegetables, served over rice.

prepPreheat oven if baking chicken thighs (optional alternative to rotisserie)
240 ml all-purpose flour	Make roux, cook 30–45 min until dark chocolate	Add remaining broth, vegetables, parsley, garlic & roux	Bring to boil, simmer 5–7 min until vegetables tender	Skim foam, stir in Cajun seasoning	Add uncooked shrimp, cook 2 min	Stir in chicken & pre-cooked shrimp, taste & adjust	Serve warm over rice
160 ml vegetable or canola oil
340 g andouille sausages, sliced into coins	Brown sausage in skillet, 2–3 min per side
1 bunch celery, diced, leaves and all	Deglaze skillet with 1/2 cup broth, pour into pot
1 green bell pepper, diced
1 large yellow onion, diced
1 bunch green onions, finely chopped
1 bunch fresh parsley, finely chopped
2–3 cloves garlic, minced
8–10 cups / 2–2.4 L chicken broth
1–2 tablespoons Cajun seasoning
meat from 1 rotisserie chicken, shredded
300 g uncooked or pre-cooked shrimp
hot cooked rice, for serving

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