Gumbo with Short Ribs and Dark Roux

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Cajun Gumbo with Short Ribs and Dark Roux

This classic Cajun Gumbo with Short Ribs and Dark Roux is the perfect comfort food and a delicious way to bring the flavors of Louisiana into your kitchen. The short ribs are cooked in a flavorful dark roux, making for a unique and savory dish. Serve it with a side of white rice and you’re sure to have a meal that will satisfy every member of the family.

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 pounds short ribs, cut into 2-inch pieces
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 2 green bell peppers, chopped
  • 1/2 cup dark roux
  • 4 cloves garlic, minced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken broth
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup green onion, chopped
  • 2 cups cooked white rice

Directions:

  1. Heat the oil in a large pot over medium-high heat. Add the short ribs and cook until browned, about 10 minutes. Add the onions, celery, and bell peppers and cook until softened, about 5 minutes.
  2. Reduce the heat to low and add the dark roux. Stir to combine and cook for 3 minutes.
  3. Add the garlic, cayenne pepper, paprika, thyme, bay leaf, salt, and black pepper and stir to combine. Cook for 1 minute.
  4. Add the chicken broth and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour.
  5. Remove from the heat and discard the bay leaf. Stir in the parsley and green onions.
  6. Serve over cooked white rice. Enjoy!
  7. Store leftovers in an airtight container in the refrigerator for up to 3 days.