Louisiana Gumbo Stew

Ingredients

• Celery salt 10 oz
• Orange Bell Peppers 1 piece
• Onion 1 piece
• Scallions 1 bunch
• Parsley 1 bunch
• Garlic 3 cloves
• Chicken Broth 0 qt
• Krakow Sausage 15 oz
• Smoked Chicken 1 piece
• Peeled Cooked Shrimp 20 oz
• Rice 15 oz
• Paprika ½ spoons
• Oregano ½ spoons
• Dried onion powder ½ spoons
• Thyme ½ spoons
• Ground Dried Garlic ½ spoons
• Cayenne Pepper ½ spoons
• Chili Flakes ½ spoons
• Ground Black Pepper to taste
• Salt to taste
• Wheat Flour 5 oz
• Vegetable Oil 5 fl oz

Step-by-Step Guide

Step 1

Pour oil into a heavy-bottomed saucepan.

Step 2

Add the flour and roast over low heat, stirring constantly. The mixture should have the consistency of sandy dough and a chocolate color. This will take about 30-45 minutes. You can add butter or flour to achieve the desired result.

Step 3

In a skillet, fry the sausage slices on each side until they are browned.

Step 4

In the same skillet with the remaining fat from the sausage, sauté the onion and celery.

Step 5

Add the garlic at the very end of cooking to prevent it from burning.

Step 6

Cook the rice until tender for 20–25 minutes.

Step 7

Pour the broth into a soup pot, add the roux (flour mixture), and stir well.

Step 8

Add the chopped vegetables, bring to a boil, and cook for 5–7 minutes until the vegetables are tender.

Step 9

Stir in the spices, then add the sausage, chicken, shrimp, chopped parsley, and green onions. Taste and add salt and pepper to your liking.

Step 10

Serve the gumbo warm, ladling it over cooked rice.