Gumbo is a rich, luscious stew or soup originating in Louisiana, southern United States. ‘Gombo’ means Okra in West Africa. The dish is popular in Cajun and Creole cooking styles and blends African, French, and Spanish influences. It is traditionally made with roux and different types of meats, typically chicken, sausage, or seafood, paired with vegetables. Many traditional gumbo recipes, especially in Creole versions, use okra to thicken the stew.
Making gumbo might seem hard, but it’s easier than it sounds. Let’s learn how to make it from scratch.
Ingredients
It is always better to get your ingredients ready before making any dish to avoid last-minute hassle.
• 1/2 cup oil (vegetable or canola)
• 1/2 cup flour
• 1 large onion, diced
• 1 bell pepper, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, cut into chunks
• 6 cups chicken stock
• 1/2 lb okra, sliced (optional)
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 2 bay leaves
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp filé powder (optional)
• Cooked white rice, for serving
• Chopped green onions and parsley for garnish
Procedure:
Let’s dive into the process of making a chicken and sausage gumbo. However, you can improvise it based on your preferences.
Make the Roux:
The roux is one of the most important elements of the recipe. A roux is made by cooking equal parts flour and fat (traditionally oil or butter) until it reaches the desired color. You want a dark brown roux for Gumbo, which adds deep flavor and helps thicken the stew.
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the flour and stir constantly with a wooden spoon to form the roux. Continue stirring until the roux turns a deep brown color. This entire process can take up to 15–30 minutes and requires your attention and patience. Don’t rush the process to avoid burning the roux.
Add the Vegetables:
In Louisiana cooking, the vegetables include the holy trinity. The holy trinity refers to onions, celery, and bell peppers. These vegetables are the base of many Cajun and Creole dishes, including gumbo. They’re sautéed in the roux to form the flavorful foundation of the dish.
- Once the roux is ready, add the holy trinity. Sauté the vegetables in the roux until they soften for about 5–7 minutes. Add the minced garlic and cook for another 1–2 minutes.
Brown the Meat:
Gumbo is quite versatile when it comes to the proteins you can use. Some recipes even combine multiple proteins. The key is to season them well and ensure that they’re properly cooked before being added to the stew.
Common options include:
- Chicken and Andouille sausage (Cajun version)
- Shrimp, crab, or oysters (Creole seafood version)
- In a separate pan, brown the choice of protein over medium heat until they’re well-seared. This adds extra flavor to the gumbo. Once browned, add the meat to the pot with the vegetables and roux.
Add the Stock and Seasoning:
A good gumbo is incomplete without a well-made stock. Chicken stock or seafood stock is often used, depending on the type of gumbo you’re making. Homemade stock is always best, but store-bought stock can also work.
- Pour in the chicken stock, stirring to combine with the roux and vegetables. Add the okra (if using), Cajun seasoning, smoked paprika, bay leaves, thyme, salt, and pepper. Bring the mixture to a simmer and cook for about 45 minutes to 1 hour, allowing the flavors to well combine.
Finish with Filé Powder (optional):
- If using filé powder, stir it into the gumbo at the end of cooking. Filé powder thickens the gumbo and adds a distinctive flavor.
Serve:
- Gumbo is traditionally served over white rice. Spoon the gumbo into bowls, top with a scoop of rice, and garnish with chopped green onions and parsley.
Grab the ingredients and make yourself a comforting bowl of Gumbo and enjoy the rich, authentic flavors of southern America at home.
Happy Cooking!
