Follow these steps for perfect results
canola oil
chicken legs or thighs
celery
sliced
onion
sliced
leek
trimmed, sliced
green pepper
seeded, sliced
garlic
minced
all-purpose flour
smoked paprika
chicken stock
diced tomatoes
Tabasco Sauce
shrimp
peeled, deveined
fish fillets
boneless, cubed
fresh parsley leaves
chopped
lemon juice
to taste
steamed rice
to serve
Heat 2 tablespoons of canola oil in a large frying pan over high heat.
Brown chicken legs or thighs and set aside.
Add remaining canola oil to the pan.
Sauté celery, onion, leek, green pepper, and garlic for 5 minutes, until tender.
Add flour and smoked paprika. Cook, stirring, for 1 minute.
Return chicken to the pan along with chicken stock, diced tomatoes, and Tabasco sauce.
Season to taste with salt and pepper.
Simmer for 10-15 minutes.
Add shrimp and fish fillets and simmer for 5 minutes.
Add parsley and lemon juice.
Serve hot with steamed rice.
Expert advice for the best results
Adjust Tabasco sauce to your desired level of spiciness.
For a thicker gumbo, add a roux (flour and oil cooked together).
Serve with crusty bread for dipping.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance, flavors improve over time.
Serve in a bowl with a generous scoop of rice. Garnish with a sprig of parsley and a lemon wedge.
Serve hot with steamed rice.
Accompany with cornbread or crusty bread.
Complements the seafood and spice.
Refreshing counterpoint to the rich gumbo.
Discover the story behind this recipe
A staple dish in Cajun and Creole cuisine, often served during celebrations and gatherings.
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