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Gumbo: Louisiana Creole-inspired stew with a variety of ingredients.

    Table of Contents

    Ingredients:

    • 1/2 cup vegetable oil
    • 1/2 cup all-purpose flour
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 2 celery stalks, chopped
    • 3 cloves garlic, minced
    • 1 pound andouille sausage, sliced
    • 1 pound chicken thighs, diced
    • 1 can (14.5 oz) diced tomatoes
    • 1 quart chicken broth
    • 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 bay leaf
    • 1 pound medium shrimp, peeled and deveined
    • 1 cup okra, sliced (fresh or frozen)
    • 1/4 cup chopped fresh parsley
    • Cooked rice, for serving

    Instructions:

    Prepare a roux:

    In a large heavy-bottomed pot, heat vegetable oil over medium heat.

    Gradually whisk in flour, stirring constantly to avoid clumps.

    Continue cooking and stirring until the roux reaches a dark brown color, similar to chocolate, about 20-30 minutes.

    Be careful not to burn it.

    Add chopped onions, bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

    Stir in sliced andouille sausage and diced chicken thighs. Cook until the chicken is browned on all sides, about 5-7 minutes.

    Add diced tomatoes (with their juices) to the pot, followed by chicken broth, dried thyme, dried oregano, smoked paprika, cayenne pepper, salt, black pepper, and bay leaf. Stir well to combine.

    Bring the mixture to a simmer, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.

    After 30 minutes, add the peeled and deveined shrimp and sliced okra to the pot. Cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque and the okra is tender.

    Taste and adjust seasoning if needed. Remove the bay leaf from the pot.

    Stir in chopped fresh parsley.

    Serve the gumbo hot over cooked rice.

    Enjoy your delicious Louisiana Creole-inspired stew!

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