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Hannah Broschart: "First time making Gumbo and it came out AMAZING…" Read More
14Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup all purpose flour
- 2/3 cup oil (vegetable or canola oil)
- 1 bunch celery (diced, leaves and all)
- 1 green bell pepper (diced)
- 1 yellow onion (large, diced)
- 1 bunch green onion (finely chopped)
- 1 bunch fresh parsley leaves (finely chopped)
- 3 cloves garlic
- 2 Tbsp. Cajun seasonings (*see note)
- 8 cups chicken (Homemade, broths)
- 12 oz. andouille sausages (package, sliced into 'coins', substitute Polska Kielbasa if you can't find a good Andouille)
- 1 rotisserie chicken
- 2 cups shrimps (pre cooked)
- cooked white rice (for serving)
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Reviews(7)
Hannah Broschart 2 years ago
First time making Gumbo and it came out AMAZING! My whole family loved it
Johnny Ray 6 years ago
This recipe was really good the family enjoyed the recipe my only deviations were that I used boneless, skinless chicken thighs instead of a rotisserie chicken and bought chicken stock. This is a keeper and we will make it again.
Hastings 6 years ago
Turned out great. extremely filling. Personally, I would reduce the celery by half.
Melany N. 7 years ago
i burnt my first batch of roux... i took it off the burner to finish something else and it continued to scorch. had to make sure the broth was ready when the roux was. was an hour mistake. but once i finished it off, added okra instead of green pepper it was the bomb! def use this recipe again!