Louisiana gumbo
Louisiana gumbo is a rich stew prepared with a roux, seafood, sausage, and vegetables, simmered to blend flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless, skinless, cut into bite-sized pieces) | 500 | Grams |
| Andouille Sausage (sliced) | 300 | Grams |
| Shrimp (peeled and deveined) | 300 | Grams |
| All-purpose Flour (for roux) | 120 | Grams |
| Vegetable Oil (for roux) | 120 | Milliliters |
| Onion (large, chopped) | 1 | Count |
| Bell Pepper (green, chopped) | 1 | Count |
| Celery (chopped) | 2 | Stalk |
| Garlic (minced) | 4 | Clove |
| Okra (sliced) | 200 | Grams |
| Chicken Broth (low sodium) | 1 | Liter |
| Canned Tomatoes (diced) | 400 | Grams |
| Bay Leaf | 2 | Count |
| Cajun Seasoning | 2 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Green Onions (sliced) | 3 | Stalk |
| Parsley (chopped) | 1 | Bunch |
| Rice (cooked, for serving) | 250 | Grams |
Instructions
- In a large pot, heat vegetable oil over medium heat and gradually whisk in flour to make a roux. Stir continuously until the roux is a deep brown color, about 20-30 minutes.
- Add chopped onion, bell pepper, and celery to the roux. Cook until vegetables are soft, about 5 minutes.
- Stir in minced garlic and sliced okra, cooking for another 3 minutes.
- Add chicken broth, diced tomatoes, bay leaves, cajun seasoning, salt, and black pepper. Bring to a simmer.
- Add chicken thighs and andouille sausage to the pot. Simmer for 30 minutes, stirring occasionally.
- Add shrimp to the pot and cook until they are pink and cooked through, about 5 minutes.
- Remove bay leaves. Stir in sliced green onions and chopped parsley.
- Serve the gumbo hot over cooked rice.
Prep
- Thaw shrimp if frozen.
Kitchen equipment
WhiskLarge PotWooden Spoon