Gumbo
Gumbo is a rich stew made by simmering chicken, sausage, and shrimp with vegetables and spices, served over rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs | 500 | Grams |
| Andouille Sausage | 300 | Grams |
| Shrimp | 250 | Grams |
| Onion | 1 | Count |
| Bell Pepper | 1 | Count |
| Celery | 2 | Stalk |
| Garlic | 3 | Clove |
| Flour | 60 | Grams |
| Vegetable Oil | 60 | Milliliters |
| Chicken Broth | 1 | Liter |
| Bay Leaf | 2 | Count |
| Cajun Seasoning | 2 | Tbsp |
| Thyme | 1 | Tsp |
| Okra | 200 | Grams |
| Rice | 250 | Grams |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- In a large pot, heat vegetable oil over medium heat and gradually whisk in flour to make a roux. Stir constantly until the roux is a deep brown color, about 15-20 minutes.
- Add chopped onion, bell pepper, and celery to the roux. Cook until the vegetables are soft, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Slowly add chicken broth to the pot, stirring constantly to avoid lumps.
- Add chicken thighs, andouille sausage, bay leaves, cajun seasoning, thyme, salt, and black pepper. Bring to a simmer.
- Reduce heat to low, cover, and let simmer for 30 minutes.
- Add sliced okra and shrimp to the pot. Cook until the shrimp are pink and cooked through, about 5-7 minutes.
- Remove bay leaves and adjust seasoning with salt and pepper if needed.
- Serve gumbo over cooked rice.
Prep
- Thaw shrimp if frozen
Kitchen equipment
WhiskLarge Pot