Gumbo is a classic Louisiana dish with Creole and Cajun influences, known for its rich, flavorful broth, meats or seafood, and a thickener like roux, okra, or filé powder. Here’s a basic recipe to guide you through making a delicious pot of gumbo.

Ingredients:

  • For the roux:
    • 1 cup vegetable oil
    • 1 cup all-purpose flour
  • For the gumbo:
    • 1 pound andouille sausage (or smoked sausage), sliced
    • 1 pound chicken thighs (or a whole chicken), diced
    • 1 pound shrimp (peeled and deveined, optional for seafood gumbo)
    • 1 large onion, diced
    • 1 green bell pepper, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 6 cups chicken broth
    • 1 can (14.5 oz) diced tomatoes (optional)
    • 2 bay leaves
    • 1 tablespoon Creole or Cajun seasoning
    • 1 teaspoon thyme
    • 1 teaspoon paprika
    • 1 teaspoon black pepper
    • 1 teaspoon salt (adjust to taste)
    • 1 cup sliced okra (optional)
    • 1 tablespoon filé powder (optional)
    • Cooked white rice for serving
    • Green onions and parsley for garnish

Instructions:

  1. Make the roux:
    • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour.
    • Cook, stirring constantly, for 20–30 minutes until the roux turns a deep brown color (similar to chocolate). Be patient, as this step adds a lot of flavor.
  2. Cook the sausage and chicken:
    • Once the roux is ready, add the sliced sausage to the pot and cook for 5–7 minutes until browned.
    • Add the diced chicken, and cook for another 5 minutes until browned.
  3. Add vegetables:
    • Stir in the diced onion, bell pepper, celery, and garlic. Cook for another 5–7 minutes until the vegetables are softened.
  4. Add broth and spices:
    • Pour in the chicken broth, and stir well to combine everything. Add the diced tomatoes (if using), bay leaves, Creole seasoning, thyme, paprika, black pepper, and salt.
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes to an hour.
  5. Add seafood (if using):
    • If you’re adding shrimp or other seafood, stir it into the gumbo during the last 10 minutes of cooking. Cook until the shrimp turns pink and opaque.
  6. Add okra and filé (optional):
    • If you’re using okra, add it to the pot about 20 minutes before the end of cooking to help thicken the gumbo.
    • Filé powder (ground sassafras leaves) can also be stirred in at the end for extra thickness and a unique flavor.
  7. Serve:
    • Serve the gumbo over cooked white rice and garnish with chopped green onions and parsley.

Tips:

  • Roux is key: The darker the roux, the deeper the flavor, but be careful not to burn it.
  • Customize it: You can use various meats (duck, crab, etc.) depending on your preference.
  • Filé or okra: If you don’t like the texture of okra, you can thicken the gumbo with just roux and filé powder instead.

Enjoy your gumbo!

Image from Wikipedia