Gumbo

Originating in Louisiana, USA, gumbo is a robust stew renowned for its powerful flavors and varied ingredient combinations. Gumbo is a hearty and filling dish that’s ideal for bringing a bit of the South into your kitchen.

Tasting Notes

Expect a symphony of flavors in each spoonful—savory, spicy, and hearty. The combination of meats, seafood, and a dark roux creates a complex and delicious dish. Serve it over rice for the ultimate comfort experience.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, finely chopped
• 1 bell pepper, diced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, boneless and skinless, chopped
• 1 pound shrimp, peeled and deveined
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 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 black pepper to taste
• 1 cup okra, sliced (fresh or frozen)
• 1/2 cup green onions, chopped
• Cooked white rice for serving

Kitchen Equipment

• Large, heavy-bottomed pot
• Wooden spoon for stirring
• Chopping board
• Chef’s knife
• Can opener
• Measuring cups and spoons

Instructions

1. Make the Roux: In a large, heavy-bottomed pot, combine the vegetable oil and flour over medium heat. Stir continuously until the roux reaches a dark brown color, about 15-20 minutes. Be careful not to burn it.
2. Sauté Vegetables: Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add Proteins: Stir in the andouille sausage and chicken. Cook until the chicken is browned on all sides.
4. Combine Ingredients: Add diced tomatoes, tomato sauce, chicken broth, bay leaves, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to allow the flavors to meld.
5. Finish the Gumbo: Add the shrimp, okra, and green onions. Simmer for an additional 10-15 minutes until the shrimp are cooked through.
6. Serve: Remove bay leaves and serve the gumbo over cooked white rice.

Pro Tips

• For a deeper flavor, let the roux reach a dark chocolate color without burning it.
• Feel free to customize the protein choices—try using crab, crawfish, or turkey.

Variations

• Seafood Gumbo: Replace chicken and sausage with a mix of your favorite seafood like crab, shrimp, and crawfish.
• Vegetarian Gumbo: Omit the meat and add extra vegetables like okra, bell peppers, and mushrooms.

FAQs

Yield: 8

Gumbo

Print

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, finely chopped
• 1 bell pepper, diced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, boneless and skinless, chopped
• 1 pound shrimp, peeled and deveined
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 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 black pepper to taste
• 1 cup okra, sliced (fresh or frozen)
• 1/2 cup green onions, chopped
• Cooked white rice for serving

Instructions

1. Make the Roux: In a large, heavy-bottomed pot, combine the vegetable oil and flour over medium heat. Stir continuously until the roux reaches a dark brown color, about 15-20 minutes. Be careful not to burn it.
2. Sauté Vegetables: Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add Proteins: Stir in the andouille sausage and chicken. Cook until the chicken is browned on all sides.
4. Combine Ingredients: Add diced tomatoes, tomato sauce, chicken broth, bay leaves, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to allow the flavors to meld.
5. Finish the Gumbo: Add the shrimp, okra, and green onions. Simmer for an additional 10-15 minutes until the shrimp are cooked through.
6. Serve: Remove bay leaves and serve the gumbo over cooked white rice.

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 480Total Fat: 28gSaturated Fat: 8gCholesterol: 135mgSodium: 1200mgCarbohydrates: 26gFiber: 3gSugar: 5gProtein: 32g