Traditional Gumbo

Experience the rich, hearty flavors of the South with this authentic Gumbo recipe, a classic Creole dish perfect for warming up any cold day.

Prep time: 30 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 cup vegetable oil

1 cup all-purpose flour

1 large onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 pound andouille sausage, sliced

1 pound chicken thighs, boneless and skinless, cut into chunks

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon dried thyme

2 bay leaves

6 cups chicken broth

1 pound shrimp, peeled and deveined

2 cups okra, sliced

4 cups cooked rice

Instructions

1. In a large pot, make a roux by whisking together the vegetable oil and flour over medium heat until it turns a deep brown color, about 20-30 minutes.

2. Add the onion, bell pepper, celery, and garlic to the roux, cooking until the vegetables are soft.

3. Stir in the sausage and chicken, cooking until the chicken is browned on all sides.

4. Season with salt, black pepper, cayenne, thyme, and bay leaves.

5. Gradually whisk in the chicken broth, bringing the mixture to a boil.

6. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.

7. Add the shrimp and okra, cooking for an additional 10 minutes until the shrimp is cooked through.

8. Serve over a mound of cooked rice.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat until hot, stirring occasionally. Add additional broth if necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.