Measurements

• 1 lb Andouille Sausage
• 2 Bay Leaves
• 1/2 tsp Cayenne Pepper
• 3 stalks Celery
• 1 lb Chicken
• 4 cups Chicken Broth
• 1 lb Chicken Thighs
• 1/2 cup Gluten-Free Flour
• 4 cloves Garlic
• 2 Green Bell Peppers
• 4 Green Onions
• 1/4 cup Oil
• 1 lb Okra
• 1 tsp Paprika
• 1/2 tsp Black Pepper
• 2 cups Rice
• 4 Roma Tomatoes
• 1 tsp Salt
• 1 lb Shrimp
• 1 tsp Thyme
• 1 Yellow Onion

Preparation Method

• In a large pot, heat oil over medium heat.
• Add gluten-free flour and stir constantly to make a roux, cooking until it turns a dark brown color.
• Add chopped yellow onion, celery, green bell peppers, and garlic to the pot.
• Cook until vegetables are tender.
• Stir in the diced chicken, chicken thighs, and Andouille sausage.
• Cook until the meat is browned.
• Add chicken broth, bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper.
• Bring to a boil.
• Reduce heat and simmer for 45 minutes, stirring occasionally.
• Add okra, Roma tomatoes, and shrimp.
• Cook for an additional 15 minutes or until shrimp is cooked through.
• Remove bay leaves and serve gumbo over cooked rice.
• Garnish with chopped green onions.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.