Components:
Regarding the Roux:
Half a cup of butter or vegetable oil
Half a cup of all-purpose flour
Regarding the Gumbo Base:
One pound of sliced andouille sausage
One pound of skinless, boneless, and bite-sized chicken thighs
One pound of peeled and diced shrimp
One large onion, chopped; one bell pepper; two celery stalks; four garlic cloves; minced; one 14.5-ounce container of diced tomatoes
Six cups of chicken broth and two bay leaves
One teaspoon of dried thyme
One tsp of paprika smoked
One teaspoon of cayenne pepper, or more if desired
One teaspoon of salt, adjusted to taste
Half a teaspoon of black pepper
Half a teaspoon of white pepper
Worcestershire sauce (one teaspoon)
One tablespoon of optional spicy sauce
Directions:
First, prepare the roux.
Heat the vegetable oil in a Dutch oven or heavy bottomed pot over medium heat.
Add the flour gradually while whisking continuously.
Cook, stirring often, until the roux takes on a chocolate-like deep brown color, about 20 to 30 minutes. Take care to avoid burning it.
Step 2:
Advice for the Best Gumbo:
Regarding the Roux:
Half a cup of butter or vegetable oil
Half a cup of all-purpose flour
Regarding the Gumbo Base:
One pound of sliced andouille sausage
One pound of skinless, boneless, and bite-sized chicken thighs
One pound of peeled and diced shrimp
One large onion, chopped; one bell pepper; two celery stalks; four garlic cloves; minced; one 14.5-ounce container of diced tomatoes
Six cups of chicken broth and two bay leaves
One teaspoon of dried thyme
One tsp of paprika smoked
One teaspoon of cayenne pepper, or more if desired
One teaspoon of salt, adjusted to taste
Half a teaspoon of black pepper
Half a teaspoon of white pepper
Worcestershire sauce (one teaspoon)
One tablespoon of optional spicy sauce
One cup of okra, two sliced green onions, a half-cup of freshly chopped parsley, and one teaspoon of optional gumbo filé powder (for thickening)
White rice that has been cooked for serving
White rice that has been cooked for serving
Directions:
First, prepare the roux.
Heat the vegetable oil in a Dutch oven or heavy bottomed pot over medium heat.
Add the flour gradually while whisking continuously.
Cook, stirring often, until the roux takes on a chocolate-like deep brown color, about 20 to 30 minutes. Take care to avoid burning it.
Step 2:
Sauté the Proteins and Vegetables
Add the celery, bell pepper, and onion (the Holy Trinity of Creole cookery) once the roux has reached the proper color. Sauté until tender, about 5 minutes.
Cook for a further one to two minutes after adding the minced garlic.
Cook for a further three minutes after adding the sliced andouille sausage.
Add the chicken and cook for 5 minutes or until it starts to color a little.
Add the celery, bell pepper, and onion (the Holy Trinity of Creole cookery) once the roux has reached the proper color. Sauté until tender, about 5 minutes.
Cook for a further one to two minutes after adding the minced garlic.
Cook for a further three minutes after adding the sliced andouille sausage.
Add the chicken and cook for 5 minutes or until it starts to color a little.
Build the Gumbo Base in Step Three
Add the chicken broth and mix thoroughly to mix in the roux.
Toss in the chopped tomatoes, Worcestershire sauce, smoked paprika, cayenne pepper, bay leaves, thyme, salt, black pepper, white pepper, and hot sauce (if using).
Simmer the gumbo for half an hour while stirring now and then.
Step 4:
Add the chicken broth and mix thoroughly to mix in the roux.
Toss in the chopped tomatoes, Worcestershire sauce, smoked paprika, cayenne pepper, bay leaves, thyme, salt, black pepper, white pepper, and hot sauce (if using).
Simmer the gumbo for half an hour while stirring now and then.
Step 4:
Include the shrimp and okra.
Cook for 10 more minutes after adding the okra. This naturally thickens the gumbo.
After adding the shrimp, cook for approximately five minutes, or until they are opaque and pink.
Cook for 10 more minutes after adding the okra. This naturally thickens the gumbo.
After adding the shrimp, cook for approximately five minutes, or until they are opaque and pink.
Step 5:
Complete and Present
For more flavor and thickness, turn off the heat and toss in the green onions, parsley, and gumbo filé powder.
Before serving, let the gumbo settle for five to ten minutes.
Enjoy hot over steamed white rice with cornbread or French bread!
For more flavor and thickness, turn off the heat and toss in the green onions, parsley, and gumbo filé powder.
Before serving, let the gumbo settle for five to ten minutes.
Enjoy hot over steamed white rice with cornbread or French bread!
Advice for the Best Gumbo:
To prevent burning, stir the cream frequently. The gumbo will be ruined by a burned roux.
For optimal flavor, use fresh ingredients whenever possible.
Although optional, gumbo filé powder—which is prepared from ground sassafras leaves—adds depth of true Creole flavor.
For optimal flavor, use fresh ingredients whenever possible.
Although optional, gumbo filé powder—which is prepared from ground sassafras leaves—adds depth of true Creole flavor.
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