Gumbo is a hallmark of Louisiana's Creole and Cajun cuisines, combining influences from French, Spanish, African, and Native American cooking. This spicy, hearty stew-like dish is famous for its rich flavors and variety of ingredients, including meats, seafood, and vegetables. Here’s a traditional Cajun Gumbo recipe to bring the warmth and depth of Louisiana's food culture into your kitchen.
Ingredients
For the Roux:
1/2 cup vegetable oil
1/2 cup all-purpose flour
For the Gumbo:
1 lb smoked sausage (like andouille), sliced
1 lb chicken thighs, cut into bite-sized pieces
1 bell pepper, chopped
1 large onion, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (10 oz) can diced tomatoes with green chilies
6 cups chicken broth
2 cups okra, sliced (fresh or frozen)
1/2 lb shrimp, peeled and deveined
2-3 bay leaves
1/2 tsp dried thyme
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1 tsp Cajun seasoning
Salt and pepper to taste
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Cooked white rice (for serving)
Instructions
1. Prepare the Roux
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Add the flour and stir constantly, making sure the flour doesn’t burn.
Cook the roux until it turns a dark brown, about 15-20 minutes. This is a key step in building the gumbo's flavor, so be patient and keep stirring.
2. Sauté the Meats and Vegetables
Add the sausage and chicken to the pot and cook until the sausage is browned and the chicken is no longer pink.
Remove the sausage and chicken from the pot and set aside.
Add the bell pepper, onion, and celery (known as the “holy trinity” of Cajun cooking) to the roux. Sauté until softened, about 5-7 minutes.
Stir in the garlic and cook for an additional minute.
3. Build the Gumbo
Add the diced tomatoes, chicken broth, and reserved sausage and chicken back into the pot.
Stir in the okra, bay leaves, thyme, smoked paprika, cayenne pepper, and Cajun seasoning. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to 1 hour, allowing the flavors to meld.
4. Add the Shrimp
In the last 10 minutes of cooking, add the shrimp. Let the gumbo simmer until the shrimp are pink and cooked through.
Adjust the seasoning with salt and pepper to taste.
5. Serve
Remove the bay leaves and serve the gumbo over a scoop of white rice in individual bowls.
Garnish with chopped green onions and fresh parsley for a burst of freshness.
Tips and Variations
For a Spicier Gumbo: Increase the amount of cayenne or add a dash of hot sauce.
Vegetable Additions: Some gumbo recipes add tomatoes, while others leave them out for a more traditional Cajun flavor.
Seafood Option: Add crabmeat or crawfish tails for more seafood depth, adjusting cooking time to prevent overcooking.
Storage
Gumbo tastes even better the next day, so store leftovers in the fridge and reheat gently. It can also be frozen for up to 3 months.
Enjoy this classic Cajun Gumbo, a bowl of soul-warming comfort that brings a taste of the bayou into your home!
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