DOES ANYONE HERE ACTUALLY STILL EAT Louisiana Seafood and Sausage Gumbo

Ingredients:

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 onion, diced

1 green bell pepper, diced

2 celery stalks, diced

4 cloves garlic, minced

1 lb andouille sausage, sliced

1 lb shrimp, peeled and deveined

1 lb cooked chicken, shredded

1 (14.5 oz) can diced tomatoes (optional)

6 cups chicken stock

2 bay leaves

1 tsp thyme

1 tsp paprika

1 tsp cayenne pepper (optional)

Salt and pepper to taste

2 tbsp chopped parsley

Cooked white rice, for serving

Instructions:

1. In a large pot or Dutch oven, make a roux by whisking oil and flour over medium heat until deep brown, stirring constantly (20–30 minutes).

2. Add onion, bell pepper, and celery. Sauté until soft, about 5 minutes.

3. Stir in garlic and sausage; cook until sausage begins to brown.

4. Add chicken stock, bay leaves, thyme, paprika, cayenne, tomatoes (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer 30 minutes.

5. Stir in shredded chicken and simmer another 10 minutes.

6. Add shrimp and cook until pink, about 5 minutes.

7. Remove bay leaves, stir in parsley, and adjust seasoning.

8. Serve hot with a scoop of white rice in the center of each bowl.