Easy Weeknight Gumbo

Ingredients

US measurements with metric in parentheses.

• ⅓ cup (45 g) all-purpose flour
• ⅓ cup (80 ml) vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups (1.4 L) chicken broth
• 1 lb (450 g) boneless chicken thighs, cubed
• 8 oz (225 g) smoked sausage, sliced
• 2 tsp (5 g) Cajun seasoning
• 2 bay leaves
• Cooked white rice and sliced green onions to serve

Instructions

1. Whisk flour and oil in a heavy pot over medium heat. Stir constantly 12 to 15 minutes until the roux is the color of peanut butter.
2. Add onion, pepper and celery and stir 5 minutes, until softened. Add garlic for 30 seconds.
3. Slowly whisk in the broth. Add chicken, sausage, seasoning and bay leaves.
4. Simmer uncovered 30 minutes, skimming any foam, until the chicken reads 165°F (74°C) and the gumbo is lightly thickened.
5. Remove the bay leaves. Serve over rice with green onions.