Favorite Gumbo

• •
  Andouille Sausage, Pork(454g)
• •
  Vegetable oil(160g)
• •
  Flour, All-Purpose, White(240g)
• •
  Bell Pepper
• •
  Celery
• •
  Yellow Onion
• •
  Garlic(300g)
• •
  Low Sodium Chicken Broth(1440g)
• •
  Canned Diced Tomatoes(397g)
• •
  Chicken Breast, Grilled(480g)
• •
  Okra, Frozen(240g)
• •
  1 tablespoon Creole seasoning
• •
  Thyme, Dried(5g)
• •
  1/2 teaspoon cayenne
• •
  3 bay leaves
• •
  Shrimp(454g)
• •
  fine sea salt and freshly-cracked black pepper

Instructions

1. 1Heat a large heavy-bottomed stockpot over medium-high heat. Add the sliced andouille sausage in a single layer and cook 1–2 minutes per side until lightly browned. Transfer to a clean plate and set aside.
2. 2Add the vegetable oil to the stockpot and whisk in the flour until combined. Continue cooking over medium-high heat, stirring constantly, for 20–30 minutes until the roux reaches a dark brown color similar to milk chocolate. Watch closely and adjust heat as needed to prevent burning.
3. 3Immediately stir in the bell pepper, celery, and onion until combined. Cook over medium-high heat, stirring every 10–15 seconds, for 6–8 minutes until the vegetables have softened. Add the fresh garlic and cook 1 minute more, stirring constantly.
4. 4Gradually add the chicken broth a few cups at a time, stirring after each addition to thicken the base. Stir in the canned diced tomatoes, cooked chicken breast, frozen okra, dried thyme, and reserved sausage until combined.
5. 5Bring the gumbo to a low simmer over medium-high heat, then reduce heat to medium-low. Simmer for 5–10 minutes until the flavors meld and the broth reaches your desired thickness.
6. 6Stir in the raw shrimp and cook for 2–3 minutes over medium heat until the shrimp turn opaque and reach an internal temperature of 165°F.
7. 7Taste and season with salt and pepper as needed.
8. 8Divide evenly into 8 airtight containers while hot. Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat before serving.