Gumbo Recipe
Indulge your senses in the rich and soulful flavors by our classic Louisiana Gumbo recipe—a dish that embodies the essence of Creole and Cajun culinary traditions. This heartwarming recipe is a symphony of diverse ingredients, creating a robust and satisfying stew that is as comforting as it is flavorful.
Gumbo’s magic lies in its diverse array of ingredients, each contributing to the symphony of tastes that dance in every spoonful. A dark and velvety roux serves as the foundation, setting the stage for a cast of characters that includes the “holy trinity” of vegetables—onions, bell peppers, and celery. Andouille sausage and succulent chicken add layers of savory richness, while okra lends a unique, slightly viscous texture that defines this dish.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Cutting Board
- Knife:
- Whisk
- Measuring cups and spoons
- Skillet
Ingredients
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 large onion finely chopped
- 1 bell pepper diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 pound Andouille sausage sliced
- 1 pound chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 pound okra sliced (fresh or frozen)
- 1 can 14 ounces diced tomatoes
- 8 cups chicken or seafood broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper adjust to taste
- Salt and black pepper to taste
- 1 pound medium shrimp peeled and deveined
- 1 pound crabmeat optional
- Cooked white rice for serving
- Chopped green onions and parsley for garnish
Instructions
- Prepare the Roux:In a large pot or Dutch oven, combine flour and vegetable oil to create a dark roux. Cook over medium heat, stirring constantly, until the roux reaches a deep, chocolate-brown color. Be attentive to prevent burning.
- Sauté the Holy Trinity:Add chopped onion, bell pepper, celery, and minced garlic to the roux. Sauté until the vegetables are softened and aromatic.
- Brown the Meats:In a separate skillet, brown the sliced Andouille sausage. Remove and set aside. In the same skillet, brown the chicken pieces. Add both to the pot with the roux and vegetables.
- Incorporate Okra and Tomatoes:Add sliced okra and diced tomatoes (with their juice) to the pot. Stir well to combine.
- Simmer with Broth and Seasonings:Pour in chicken or seafood broth, and add bay leaf, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Bring to a simmer and let it cook for at least 30 minutes to allow flavors to meld.
- Add Seafood:Add shrimp and crabmeat (if using) to the pot. Cook until the shrimp turns pink and opaque.
- Serve Over Rice:Serve the Gumbo over a bed of cooked white rice, garnished with chopped green onions and parsley.
