#Gumbo #ShortRibs #DarkRoux #Cajun #ComfortFood #Delicious #Louisiana
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:
- 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.
- Reduce the heat to low and add the dark roux. Stir to combine and cook for 3 minutes.
- Add the garlic, cayenne pepper, paprika, thyme, bay leaf, salt, and black pepper and stir to combine. Cook for 1 minute.
- Add the chicken broth and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour.
- Remove from the heat and discard the bay leaf. Stir in the parsley and green onions.
- Serve over cooked white rice. Enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.