Measurements

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

Preparation Method

• In a large pot, heat oil over medium heat.
• Add the gluten-free flour and stir continuously to make a roux.
• Cook until it turns a dark brown color.
• Add the chopped yellow onion, celery, and green bell peppers to the pot.
• Cook until the vegetables are tender.
• Stir in the minced garlic, paprika, cayenne pepper, black pepper, and salt.
• Cook for another 2 minutes.
• Add the sliced Andouille sausage and diced chicken to the pot.
• Cook until the chicken is no longer pink.
• Pour in the seafood stock and add the bay leaves and thyme.
• Bring to a boil, then reduce heat and simmer for 30 minutes.
• Add the chopped Roma tomatoes and sliced okra to the pot.
• Simmer for another 15 minutes.
• Stir in the shrimp and cook until they are pink and opaque, about 5 minutes.
• Serve the gumbo over cooked rice.

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