Chicken & Sausage Gumbo

Step 2: Make the roux & sauté the aromatics

  • Roux

    • flour
      45 g1 part
    • cooking oil
      45 g1 part

  • Aromatics

    • celery
      , diced
      4-5 stalks
    • garlic
      2-3 cloves
    • bell peppers
      , diced
      2
    • bay leaves
      2
    • onions
      1
    • thyme
      1 sprig
    • salt
      to taste
    • black pepper
      to taste
    • cayenne pepper
      a spoonful

Add the oil and flour to the pot over medium-high heat. Whisk the oil and flour constantly, stirring it until the mixture has reached at least a chocolate shade, around 10-15 minutes.

Add the onion, bell peppers, and celery and mix into the roux. Continue on high heat for 7-10 minutes or until the vegetables have softened.

Add in the garlic, spices, a sprinkle of salt, lots of black pepper, bay leaves, and thyme. Stir until fragrant.

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