A flavorful and hearty Cajun gumbo recipe perfect for any occasion.
Melt the butter in a large pot over medium heat, then gradually whisk in the flour to form a roux.
Stir constantly to prevent burning and achieve a smooth consistency.
Chop the onion, bell pepper, and celery into small pieces.
Uniformly sized pieces ensure even cooking.
Add the chopped vegetables to the roux and sauté until softened.
Cook until the vegetables are fragrant and tender.
Slice the sausage into rounds and add it to the pot.
Brown the sausage slightly for enhanced flavor.
Cut the chicken into bite-sized pieces and add it to the pot.
Ensure the chicken is evenly distributed in the pot.
Pour in the water and add the spices, stirring to combine.
Taste and adjust the seasoning as needed.
Simmer the gumbo on low heat for 1 hour, stirring occasionally.
Cover the pot partially to prevent excessive evaporation.
Add the shrimp and cook for an additional 10 minutes.
Shrimp cooks quickly, so avoid overcooking.
Stir in the file powder just before serving.
File powder should not be cooked for long to maintain its texture.
Serve the gumbo hot over cooked rice.
Garnish with chopped parsley for a fresh touch.
