Gumbo is a classic dish from Louisiana, rich in flavor and steeped in a blend of Creole and Cajun culinary traditions. This hearty stew is a comforting blend of spices, meats, and vegetables, thickened with a roux and often served over rice. Perfect for gatherings or a cozy family dinner, gumbo is a savory dish sure to delight your taste buds with every bite.
Appliances and Special Utensils
- Large stockpot or Dutch oven
- Skillet
- Wooden spoon
- Whisk
- Cutting board
- Chef’s knife
- Ladle
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 4 cups chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups okra, sliced
- 3 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- Cooked white rice, for serving
- Hot sauce, optional
Instructions
1. In a large stockpot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Stir constantly for about 20-30 minutes until the mixture turns a deep chocolate brown.
2. Add the diced onion, green bell pepper, and celery to the roux. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.
3. Stir in the minced garlic and cook for another minute.
4. In a separate skillet, brown the andouille sausage over medium heat. Add the sausage to the pot with the roux and vegetables.
5. In the same skillet, brown the chicken thighs, then add them to the pot.
6. Pour in the chicken broth and water, stirring well to combine. Add bay leaves, thyme, smoked paprika, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes, stirring occasionally.
8. Add the sliced okra to the pot and cook for an additional 15 minutes.
9. Stir in the shrimp and cook for about 5-7 minutes until the shrimp are pink and cooked through.
10. Remove the bay leaves. Stir in the green onions and fresh parsley.
11. Serve the gumbo hot over a bed of cooked white rice. Add hot sauce to taste, if desired.