gumbo recipe

 Yields: 6 servings

Prep time: 20 minutes

Cook time: 1 hour

Ingredients:

 * 1 tablespoon olive oil

 * 1 pound andouille sausage, sliced

 * 1 onion, chopped

 * 1 green bell pepper, chopped

 * 2 celery stalks, chopped

 * 2 cloves garlic, minced

 * 1 tablespoon Cajun seasoning

 * 1 teaspoon dried thyme

 * 1 bay leaf

 * 1 (14.5 ounce) can diced tomatoes, undrained

 * 1 (14.5 ounce) can chicken broth

 * 1 cup water

 * 1/2 teaspoon salt

 * 1/4 teaspoon black pepper

 * 1 pound okra, sliced (optional)

 * 1 pound shrimp, peeled and deveined (optional)

 * Cooked rice, for serving

Instructions:

 * Make the roux: Heat olive oil in a large pot over medium heat. Gradually whisk in 1/2 cup flour until smooth. Cook, stirring constantly, until the roux turns a deep brown color (about 15-20 minutes). Be careful not to let it burn.

 * Sauté vegetables and sausage: Add the onion, bell pepper, celery, garlic, Cajun seasoning, thyme, and bay leaf to the pot. Cook and stir until the vegetables soften, about 5 minutes. Add the sausage and cook until browned, about 5 minutes more.

 * Simmer the gumbo: Stir in the diced tomatoes, chicken broth, water, salt, and pepper. Bring to a simmer, then reduce heat and cook for 30 minutes, or until the flavors meld.

 * Add okra and shrimp (optional): If using okra, add it to the pot and cook for an additional 10 minutes, or until tender. If using shrimp, add them during the last 5 minutes of cooking, or until they turn pink and are cooked through.

 * Serve: Remove the bay leaf. Serve the gumbo hot over cooked rice.

Tips:

 * For a thicker gumbo, stir in a slurry of 1 tablespoon flour and 2 tablespoons water until thickened.

 * You can use chicken, shrimp, and andouille sausage for a classic trinity of flavors.

 * Add a pinch of cayenne pepper for extra heat.

 * Garnish with chopped green onions or parsley before serving.

 * Gumbo tastes even better the next day, so feel free to make it ahead of time.

Enjoy your delicious homemade gumbo!