Gumbo

Louisiana stew with dark roux, okra, andouille, and the holy trinity.

Ingredients

• 1/2 cup oil
• 1/2 cup flour
• 1 onion, diced
• 1 bell pepper, diced
• 2 stalks celery
• 10 oz andouille sausage
• 10 oz chicken thighs
• 4 cups chicken stock

Steps

1. Cook oil and flour over medium-low 20–25 minutes, stirring, until chocolate-brown.
2. Add onion, bell pepper, and celery; cook until softened.
3. Stir in andouille and chicken; brown lightly.
4. Add stock, okra, and Cajun seasoning; simmer 1 hour.
5. Season with salt and pepper; ladle over rice.