Get ready to bring the soulful, rich flavors of Louisiana straight into your kitchen with this incredible New Orleans Cajun Chicken Andouille Sausage Gumbo! This iconic dish is a celebration of deep, ...

First you make a roux: It's the first and some say most important step in making a pot of gumbo. There isn't much to it, unless you burn it and then you start over from square one. (With Guinea ...

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2 celery ribs, finely chopped. 3 garlic cloves, minced. 2 bay leaves. 1 tablespoon minced fresh thyme (or 1 teaspoon dried) 1 teaspoon ground paprika ...

Zin Restaurant chef Jeff Mall created this gumbo dish using rice as a garnish, Wednesday Feb. 1, 2012 in Healdsburg. (Kent Porter / Press Democrat) 2012 Key to gumbo is the roux ...

Make sure and stir every 30 minutes. If you cook for 2 hours, this will be a peanut butter color such as for an etouffee. If you cook for 4 hours, this will be a chocolate color such as for gumbo.

My gluten free gumbo features all of the authentic flavors and textures that make it as New Orleans legit as it could possibly get, y'all!! Smoked sausage, tender chicken, and succulent shrimp ...

The roux is usually what intimidates people from trying to make gumbo, but it is actually quite simple. It is just a paste of flour and fat that is stirred constantly over heat until it browns.

Maintaining the reduced heat, add 1 cup of the broth. The roux will sizzle a bit, so be careful. Whisk the mixture until smooth. Add the cooked vegetables and tomatoes.

1/2 lb beef andouille sausage; 1/2 lb roasted chicken, reserve liquid; 1 1/2 cups finely chopped onions; 3/4 cup finely chopped green bell peppers; 3/4 cup finely chopped celery ...