Gumbo
A hearty and flavorful gumbo recipe that is sure to impress. This dish is filled with an array of spices, meats, and veggies, and is a cooking adventure through the rich and vibrant culture of the South.
Servings: 12 Servings
Calories: 658kcal
Ingredients
- 1 cup vegetable oil
- 1 cup flour
- 8 cups chicken stock a quality chicken broth can be used
- 1 medium onion diced
- 3 stalks of celery
- 1 green bell pepper
- 3 cloves minced
- 2 chicken bouillon cubes large - I use Knorr
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 bay leaves
- 2 teaspoons Cajun Seasoning can use Creole seasoning
- 1/2 teaspoon Paprika smoked
- 6 cups shredded cooked chicken about one whole chicken
- 2 lb. andouille sausage
- 2 pounds Okra
Instructions
- Place a Dutch oven over medium heat.
- Add the oil and flour and mixing using a whisk.
- Cook the roux until the roux reaches at least a peanut butter. Go all the way to red brick color. If any black flecks are formed during this stage, throw the roux out and start over. The roux has burned.
- Add the onions, celery, and green bell peppers.
- Sauté the vegetables until they are translucent.
- Add the garlic and sauté for about 30 seconds.
- Slowly add the chicken broth while whisking.
- Add the bouillon cubes, black pepper, cayenne, bay leaves, Cajun seasoning, and smoked paprika.
- Cut the andouille sausage into ¼ inch thick disks.
- Brown the sausage in a separate pan.
- Add the sausage to the gumbo.
- Simmer the gumbo for 30 min to 3 hours over low heat. The longer the better.
- 30 minutes before serving, quickly cook the okra in 1 tablespoons of oil over high heat, just until it is no longer “stringy”, add the chicken and okra to the gumbo and continue simmering.
- Taste for salt and pepper.
- Serve your gumbo with white rice.
Notes
- The flour amount is correct, it only adds flavor to this recipe.
- If there are any black flecks in the roux, throw it out and start over, it is most likely burned.
- Offer Gumbo File Powder as a condiment, it is an acquired taste.
- Shrimp can be added during the last minutes of cooking.
- Leftovers can be stored in the refrigerator for 4 to 5 days and frozen for up to 3 months.
- Reheat thawed leftovers gently in a pan before serving.
Nutrition
Serving: 1.5Cups | Calories: 658kcal | Carbohydrates: 22g | Protein: 38g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 1063mg | Potassium: 874mg | Fiber: 3g | Sugar: 5g | Vitamin A: 872IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 3mg
