Classic Gumbo Recipe

Gumbo is a flavorful, hearty stew from Louisiana, known for its rich, savory broth and a blend of meats, seafood, and vegetables. Here's a classic recipe for making a delicious gumbo:

Ingredients:

For the Gumbo:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced (or substitute with smoked sausage)
• 1 pound chicken thighs or drumsticks, boneless and skinless, cut into chunks
• 1 pound shrimp, peeled and deveined
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 cup okra, sliced (fresh or frozen)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce (optional, adjust to taste)
• 1/4 cup chopped fresh parsley
• 4 green onions, sliced (for garnish)

For Serving:

• Cooked white rice
• Additional hot sauce (optional)

Instructions:

1. Make the Roux:

• Cook Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, and cook, stirring constantly, until the mixture becomes a deep brown color. This usually takes about 15-20 minutes. Be patient and keep stirring to avoid burning the roux.

2. Sauté the Vegetables:

• Add Vegetables: Once the roux is ready, add the chopped onion, bell pepper, and celery. Cook for about 5 minutes, or until the vegetables are softened.
• Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes.

3. Add Meat and Seafood:

• Add Sausage and Chicken: Stir in the sliced andouille sausage and chicken chunks. Cook for about 5 minutes, allowing the meat to brown slightly.
• Add Tomatoes and Stock: Stir in the diced tomatoes (with juice) and chicken stock.

4. Season and Simmer:

• Add Seasonings: Add the bay leaves, dried thyme, paprika, cayenne pepper, oregano, black pepper, and salt. Stir well.
• Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, until the chicken is cooked through and tender.

5. Add Okra and Shrimp:

• Add Okra: Stir in the okra and continue to simmer for about 10 minutes.
• Add Shrimp: Add the shrimp and cook for an additional 5 minutes, or until the shrimp are pink and opaque.

6. Finish and Serve:

• Adjust Seasoning: Taste and adjust seasoning with Worcestershire sauce, hot sauce (if using), and additional salt or pepper if needed.
• Add Fresh Herbs: Stir in the chopped parsley.
• Serve: Ladle the gumbo over cooked white rice in bowls. Garnish with sliced green onions and additional hot sauce if desired.

Tips:

• Roux: The key to a good gumbo is a well-made roux. It should be dark brown but not burnt. If it burns, start over.
• Okra: Okra helps to thicken the gumbo. If you don’t like okra or can’t find it, you can substitute with filé powder (a ground sassafras leaf) added at the end of cooking.
• Seafood: If using other types of seafood, like crab or oysters, add them along with the shrimp or a bit earlier if they require longer cooking.

Enjoy your homemade gumbo! It’s perfect for a hearty meal and is often even better the next day when the flavors have had more time to meld.