Gumbo cajún picante: un sabor de Nueva Orleans

Ingredientes

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 pound andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, diced
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken stock
• 1 can diced tomatoes, undrained
• 1 tablespoon Cajun seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 pound shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Cooked white rice for serving
• Chopped green onions for garnish

Preparación

1. 1

   Heat the vegetable oil in the Dutch oven over medium heat. Whisk in the flour, stirring continuously until the roux reaches a deep brown color (approximately 20-30 minutes).

2. 2

   Add the sausage to the roux, cook until browned. Stir in the onions, bell pepper, celery, and garlic, cooking for about 5-7 minutes until softened.

3. 3

   Gradually add the chicken stock, stirring to combine. Stir in the diced tomatoes, Cajun seasoning, bay leaves, thyme, cayenne, salt, and pepper.

4. 4

   Bring to a gentle boil, reduce to a simmer, and cook for 30 minutes, stirring occasionally.

5. 5

   Add the chicken thighs to the pot, cooking until fully cooked (about 10-15 minutes). Stir in the shrimp and cook for an additional 5 minutes, until shrimp are pink and opaque.

6. 6

   Remove bay leaves and stir in the parsley. Adjust seasoning if necessary. Serve over hot white rice and garnish with green onions.