Chef Paul Prudhomme’s Gumbo Recipe

In a large Dutch oven, heat the vegetable oil over medium-high heat.

Add the flour and stir constantly for 15-20 minutes until it turns into a dark brown color, making a roux.

Add the onions, celery, bell pepper, and garlic. Saute for 5-7 minutes or until the vegetables are tender.

Add the chicken stock, Andouille sausage, chicken breast, Cajun seasoning, bay leaves, salt, and pepper.

Bring the gumbo to a boil, then reduce the heat and let it simmer for at least 2-3 hours.

Serve the gumbo hot over bowls of cooked white rice. Garnish with chopped green onions.