Name: Traditional Gumbo Recipe
Total time: 2 h
Cuisine: Cajun
Ingredients: 1 cup all-purpose flour; 1 cup oil (vegetable or canola); 1 large onion (chopped); 1 bell pepper (chopped); 3 celery stalks (chopped); 1 pound andouille sausage (sliced); 1 pound okra (sliced); 1-2 pounds chicken (thighs or breast, cut into bite-sized pieces); 1 pound shrimp (peeled and deveined); 2 quarts chicken stock; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (adjust to taste); Salt and black pepper to taste; File powder (optional, for serving); Cooked white rice (for serving); Chopped parsley and sliced green onions (for garnish)

Description

Combining the roux’s richness with the of Cajun cuisine (onion, bell pepper, and celery), andouille sausage, chicken, okra, and shrimp, this dish is a celebration of flavor and texture. Served over fluffy white rice and garnished with parsley and green onions, each spoonful of gumbo brings you closer to the spirit of the South.

Ingredients

1 cup all-purpose flour
1 cup oil (vegetable or canola)
1 large onion (chopped)
1 bell pepper (chopped)
3 celery stalks (chopped)
1 pound andouille sausage (sliced)
1 pound okra (sliced)
1–2 pounds chicken (thighs or breast, cut into bite-sized pieces)
1 pound shrimp (peeled and deveined)
2 quarts chicken stock
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
File powder (optional, for serving)
Cooked white rice (for serving)
Chopped parsley and sliced green onions (for garnish)

Instructions

Start by making a roux with flour and oil in a large pot, stirring until it reaches a chocolate brown color.
Add the “holy trinity” (onion, bell pepper, celery), and cook until softened. Introduce the andouille sausage, browning it slightly.
Incorporate the chicken, cooking until it’s no longer pink outside, then add the okra.
Pour in chicken stock, adding bay leaves, thyme, cayenne, salt, and pepper, and simmer for at least an hour.
Add shrimp about 10 minutes before serving, cooking until pink.
Serve the gumbo over rice, garnished with parsley and green onions. Sprinkle file powder on top if using.

Notes

Taking your time with the roux is crucial; it’s the foundation of gumbo’s flavor.
The gumbo can be made a day ahead; the flavors deepen when allowed to meld in the refrigerator.

For a thicker gumbo, allow it to simmer uncovered and stir occasionally.
Adjust the level of cayenne pepper to suit your preference for heat.

Category: Main Course
Cuisine: Cajun, Creole, Southern

Nutrition

Calories: 700

Keywords: Andouille Sausage Gumbo, Cajun Gumbo, Creole Gumbo, Southern Gumbo, Traditional Gumbo