Gumbo
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT2H20M2 Hr
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Yield:6-8 servings
Ingredients
- 1 pound Andouille sausage or hot links, cut in 1/2-inch discs *(see notes)
- ⅔ cup vegetable oil (or bacon fat)
- 1 cup all-purpose flour
- 1 large yellow onion, diced
- 1 ½ cups diced celery
- 1 green pepper, diced
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 quarts chicken broth
- 2 bay leaves, fresh or dried
- ½ teaspoon dried thyme
- 2 tablespoons Cajun seasoning
- 1 pound boneless chicken breasts or thighs, cut into 1-inch chunks
- 1 pound peeled and deveined medium shrimp
- 1 (16 ounces) package frozen okra (or 2 cups fresh, cooked)
- 1 tablespoon filè powder, divided
- 1 bunch green onions, chopped and divided
- 1 bunch curly leaf parsley, chopped and divided
- Cooked long-grain rice
- 453.59g Andouille sausage or hot links, cut in 1/2-inch discs *(see notes)
- 157.73ml vegetable oil (or bacon fat)
- 236.59ml all-purpose flour
- 1 large yellow onion, diced
- 354.88ml diced celery
- 1 green pepper, diced
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2.27L chicken broth
- 2 bay leaves, fresh or dried
- 2.13g dried thyme
- 25.56g Cajun seasoning
- 453.59g boneless chicken breasts or thighs, cut into 1-inch chunks
- 453.59g peeled and deveined medium shrimp
- 1 (453.59g) package frozen okra (or 2 cups fresh, cooked)
- 12.78g filè powder, divided
- 1 bunch green onions, chopped and divided
- 1 bunch curly leaf parsley, chopped and divided
- Cooked long-grain rice
Gumbo – a true melting pot dish! With origins in Louisiana, gumbo takes inspiration from French, German, West African cooking and more. Take your time creating your roux – it’s the base for layering all your flavors.
Preparation
STEP 1
Brown sausage in a small amount of oil in a large, heavy bottomed pot over medium high heat. Remove from pot (leave fat).
STEP 2
Make a roux by adding the rest of the oil and the flour. Stir constantly over medium heat for 20 minutes until it’s a rich, dark brown.
STEP 3
Add onion, celery, green pepper and garlic. Cook five minutes. Add the broth, bay leaves, thyme and Cajun seasoning. Stir well and bring to a boil. Reduce heat and simmer 30-45 minutes.
STEP 4
Add chicken and simmer 30-45 minutes. Add okra, reserved sausage and shrimp, and return to a simmer. Remove from heat.
STEP 5
Stir in half the green onions, parsley and filè powder. Serve on rice, topped with remaining green onions, parsley and filè.
Options
This recipe calls for cooked sausage, but uncooked works great as well. If using uncooked, place sausages into a large pot or saucepan and fill it with enough cold water to just cover the sausages. Heat over medium-high heat, and cook just until the water reaches a gentle simmer – about 6-8 minutes. Remove from water, allow to cool slightly then slice into 1/2-inch disks and continue to browning in Step 1.