Gumbo Recipe

Gumbo is a beloved Louisiana dish that combines a rich, flavorful broth with a variety of meats and vegetables, served over rice. This classic gumbo recipe will walk you through each step to create a delicious and authentic dish that’s sure to impress. Let’s get started!

Ingredients

For the Roux

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour

For the Gumbo

• 1 lb andouille sausage, sliced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 lb raw shrimp, peeled and deveined
• 1 cup okra, sliced (optional)
• 4 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)
• Cooked white rice (for serving)
• Hot sauce (optional, for serving)

Instructions

Step 1: Make the Roux

1. Heat oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add flour: Gradually whisk in the flour to form a roux. Cook, stirring constantly, until the roux reaches a deep brown color. This can take about 20-30 minutes. Be patient and keep stirring to avoid burning.

Step 2: Cook the Sausage and Chicken

1. Cook sausage: In a separate skillet, brown the sliced andouille sausage over medium heat until cooked through. Remove and set aside.
2. Cook chicken: In the same skillet, add the chicken pieces and cook until browned on all sides. Remove and set aside with the sausage.

Step 3: Prepare the Vegetables

1. Add vegetables to the roux: Once the roux is a rich brown color, add the diced onion, bell pepper, and celery to the pot. Cook for 5-7 minutes until the vegetables are softened.
2. Add garlic: Stir in the minced garlic and cook for another minute.

Step 4: Build the Gumbo

1. Add tomatoes and broth: Stir in the diced tomatoes and chicken broth, mixing well to combine with the roux and vegetables.
2. Season: Add the bay leaves, dried thyme, dried oregano, smoked paprika, cayenne pepper, salt, and pepper. Bring the mixture to a simmer.
3. Add meats: Return the browned sausage and chicken to the pot. Stir to combine.
4. Cook: Reduce the heat to low and let the gumbo simmer for about 45 minutes, stirring occasionally.

Step 5: Add Shrimp and Okra

1. Add shrimp: Stir in the raw shrimp and okra (if using). Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.

Step 6: Serve

1. Prepare rice: While the gumbo is simmering, cook white rice according to package instructions.
2. Garnish and serve: Ladle the gumbo into bowls over a scoop of cooked rice. Garnish with sliced green onions and chopped parsley. Add a few dashes of hot sauce if desired.

Tips for the Perfect Gumbo

• Roux patience: Making a good roux is the key to a flavorful gumbo. Take your time and stir constantly to avoid burning.
• Customize proteins: Feel free to add other proteins such as crab, crawfish, or other seafood to customize your gumbo.
• Okra and file powder: If you don’t like okra, you can skip it or substitute it with a teaspoon of file powder (ground sassafras leaves) added at the end of cooking for a similar thickening effect.

Conclusion

This classic gumbo recipe brings the flavors of Louisiana right to your kitchen. With a rich, savory broth and a mix of delicious meats and vegetables, it’s the perfect dish to warm you up and satisfy your taste buds. Enjoy your homemade gumbo with family and friends!