Authentic Louisiana Creole Gumbo

1.In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Stir constantly until the roux turns a deep brown color, about 15-20 minutes.

2.Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.

3.Stir in the minced garlic and cook for another minute until fragrant.

4.Add the sliced andouille sausage and chicken pieces to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.

5.Pour in the diced tomatoes and chicken broth. Stir well to combine.

6.Add the bay leaves, dried thyme, paprika, cayenne pepper, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.

7.Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

8.Stir in the filé powder, fresh parsley, and green onions. Remove the bay leaves before serving.

9.Serve the gumbo hot over cooked white rice.