A delightful Creole-inspired gumbo recipe featuring a rich roux, fresh vegetables, and a mix of shrimp and chicken for a hearty meal.
In a large stockpot, heat the oil over medium heat and gradually whisk in the flour.
Keep stirring the roux constantly to prevent it from burning and to achieve a deep brown color.
Add the chopped onion, parsley, celery, bell peppers, scallions, and minced garlic to the roux.
Chop the vegetables evenly to ensure they cook uniformly.
Pour in the chicken broth and season with salt. Stir well to combine.
Use warm broth to maintain the cooking temperature.
Simmer the mixture for 15 minutes, stirring occasionally.
Cover the pot partially to allow steam to escape while simmering.
Add the shrimp and chicken to the pot and cook for an additional 10 minutes.
Ensure the shrimp turn pink and the chicken is fully cooked.
Serve the gumbo over steamed white rice and garnish with additional parsley if desired.
Use freshly steamed rice for the best texture and flavor.
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