Teresa's Recipes
Classic Louisiana Gumbo
Experience the heart and soul of Louisiana with this classic gumbo recipe. Steeped in history, gumbo is a beloved dish that reflects the rich cultural tapestry of Creole and Cajun cuisine. This flavorful stew combines a dark, rich roux with a medley of fresh vegetables, succulent chicken, spicy andouille sausage, and tender shrimp. It's the perfect dish to warm your soul and impress your guests, served over fluffy rice and garnished with fresh green onions.
Ingredients
- 1/2 cup Vegetable oil
- 1/2 cup All-purpose flour
- 1 large, diced Onion
- 1 large, diced Green bell pepper
- 2 stalks, diced Celery
- 4 cloves, minced Garlic
- 1 pound, sliced Andouille sausage
- 1 pound, boneless and skinless, cut into bite-sized pieces Chicken thighs
- 1 pound, peeled and deveined Shrimp
- 1 cup, sliced Okra
- 1 can (14.5 oz) Canned diced tomatoes
- 6 cups Chicken broth
- 2 Bay leaves
- 2 tablespoons Cajun seasoning
- to taste Salt
- to taste Black pepper
- for serving Cooked rice
- for garnish, chopped Green onions
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 3g
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux.
- Stir the roux continuously for about 15-20 minutes until it reaches a deep brown color, similar to chocolate. Be careful not to burn it.
- Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables soften, about 5 minutes.
- Stir in the sliced andouille sausage and cook for another 5 minutes, allowing the flavors to meld.
- Add the chicken thighs, shrimp, sliced okra, diced tomatoes, chicken broth, bay leaves, Cajun seasoning, salt, and pepper. Stir well to combine all ingredients.
- Bring the gumbo to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.
- Before serving, remove the bay leaves and adjust seasoning with additional salt and pepper if needed.
- Serve the gumbo hot over a bed of cooked rice, and garnish with freshly chopped green onions.
Tips
- For a spicier gumbo, consider adding diced jalapeños or a few dashes of hot sauce.
- You can substitute the shrimp with other seafood like crab or fish for a different flavor.
- Gumbo is often better the next day, as the flavors deepen and develop.