Texiana Gumbo for the Masses

Ingredients

• 2 tablespoons olive oil
• 1 pound andouille sausage, sliced into ½ inch thick rounds
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 onion, diced
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 (14.5 ounce) can crushed tomatoes
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley
• Cooked white rice, for serving

Directions

1. Heat the oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 8 minutes. Add the chicken, onion, bell pepper, celery, and garlic, and cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
2. Add the flour and stir to coat. Gradually stir in the chicken broth and bring to a boil. Add the tomatoes, bay leaves, oregano, thyme, cayenne pepper, paprika, salt, and pepper. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
3. Add the shrimp and cook until pink and just cooked through, about 5 minutes. Stir in the parsley. Serve over cooked white rice.

Interesting Facts

• Gumbo is a traditional dish of Louisiana, a combination of African, Native American, and French cultures.
• The name “gumbo” comes from the African word for okra, which is a key ingredient in this dish.
• Texiana Gumbo is an adaptation of the traditional Creole Gumbo, with a unique twist of Texiana flavor.