Savory and delicious, this mouthwatering Gumbo Recipe comes filled with chicken, Andouille sausage, and seafood and brings all the flavors of New Orleans home cooking right to your dinner table. Seafood Dishes, Seafood Soup, Seafood Recipes, Seafood Boil, Seafood Pasta, Seafood
Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 1 cup all-purpose flour 3/4 cup bacon drippings or butter - or a mix of both 3 tbsp + 1 tsp oil - divided 2 tsp sweet paprika 2 tbsp Cajun seasoning - divided etc.
Instructions:
Step number one. Make the roux. Add the bacon drippings (or a mix of bacon drippings plus butter or just butter) to a large, heavy-bottomed saucepan set over medium-low heat. Add the flour, whisking continuously to create a smooth mixture. Continue to cook, stirring continuously, for 1-2 hours. The color will turn from a creamy off white to a light caramel, to a darker mahogany brown color (see notes). Take care and watch the heat level as you do not want to burn the roux (otherwise you will need to start over). Once the roux has reached the desired doneness, remove from heat and set aside.
And now, Add 1 tablespoon of olive oil, paprika, 1 teaspoon Cajun seasoning, and chopped chicken to a medium-size mixing bowl. Mix well to coat the chicken in the spices. Set aside.
Step 3, Add 1 tablespoon olive oil to a large skillet or Dutch oven. Swirl to coat the surface of the skillet. Add the smoked sausage in a single layer and brown on each side for 1-2 minutes. Remove the sausage from the pan to a clean plate and set aside
Thanks to: https://theforkedspoon.com/gumbo-recipe/
