Gumbo

Ingredients

• 1/4 cup TAO Red Cayenne Pressato Olive Oil

• 1/4 cup all-purpose flour

• 1 onion, diced

• 1 green bell pepper, diced

• 3 celery stalks, diced

• 5 garlic cloves, minced

• 4 cups chicken bone broth

• 3 diced Roma tomatoes

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 pound andouille sausage, sliced

• 1 pound chicken breast, cut into bite-sized pieces

• 1/4 cup TAO Honey Pepper Balsamic Vinegar

• 1/4 cup chopped fresh parsley

• Cooked rice, for serving

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the flour and whisk constantly until the mixture turns a dark brown color, about 10-15 minutes. This is your roux and will be the base of the gumbo.

2. Add the onion, bell pepper, celery, and garlic to the pot and cook until softened, about 5-7 minutes.

3. Pour in the chicken or vegetable broth and diced tomatoes. Stir in the thyme, oregano, paprika, cayenne pepper, salt, and black pepper.

4. Add the sliced andouille sausage and chicken to the pot and bring the mixture to a boil. Reduce the heat and let the gumbo simmer for about 30-40 minutes, or until the chicken is cooked through.

5. Stir in the balsamic vinegar and chopped fresh parsley.

6. Serve the gumbo over cooked rice and enjoy!

Note: Gumbo is a versatile dish, so feel free to add or substitute ingredients to your liking. You can use shrimp instead of chicken, or add okra or other vegetables. You can also adjust the spices to make the gumbo more or less spicy.