Measurements

• 1 lb Andouille Sausage
• 2 Bay Leaves
• 1/2 tsp Cayenne Pepper
• 2 stalks Celery
• 1 lb Chicken
• 4 cups Chicken Broth
• 1/2 cup Flour
• 4 cloves Garlic
• 2 Green Bell Peppers
• 1/4 cup Oil
• 1 lb Okra
• 1 tsp Paprika
• 1/2 tsp 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 flour and stir constantly to make a roux, cooking until it turns a dark brown color.
• Add the chopped onions, celery, and green bell peppers to the roux.
• Cook until vegetables are tender.
• Stir in the garlic, paprika, cayenne pepper, thyme, salt, and pepper.
• Cook for another 2 minutes.
• Add the diced chicken and sliced Andouille sausage to the pot.
• Cook until the chicken is no longer pink.
• Pour in the chicken broth and add the bay leaves.
• Bring to a boil, then reduce heat and simmer for 30 minutes.
• Add the chopped Roma tomatoes and sliced okra.
• Simmer for another 15 minutes.
• Stir in the shrimp and cook until they turn pink, about 5 minutes.
• Serve the gumbo over cooked rice.

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