Ingredients:
For the Roux:
- 1/2 cup vegetable oil or bacon fat
- 1/2 cup all-purpose flour
For the Gumbo:
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb Andouille sausage, sliced
- 1 lb chicken thighs or breast, diced
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat (optional)
- 1 can (14 oz) diced tomatoes, drained
- 4 cups chicken or seafood broth
- 1 cup okra, sliced (fresh or frozen)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish
Instructions:
Prepare the Roux:
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil or bacon fat over medium heat. Gradually whisk in the flour to create a roux, stirring constantly to prevent burning.
Cook the roux, stirring frequently, until it reaches a deep brown color, similar to milk chocolate, about 30-40 minutes. Be patient and keep the heat moderate to avoid scorching the roux.
Sauté the Aromatics:
Once the roux is darkened, add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the Meats and Seafood
Add the sliced Andouille sausage to the pot and cook for another 5 minutes, allowing it to brown slightly. Then, add the diced chicken thighs or breast and cook until browned on all sides.
Stir in the drained diced tomatoes, followed by the chicken or seafood broth. Bring the mixture to a simmer.
Season and Simmer:
Add the bay leaves, dried thyme, dried oregano, paprika, cayenne pepper, salt, and black pepper to the pot. Stir well to combine
Reduce the heat to low and let the gumbo simmer, uncovered, for 30 minutes to allow the flavors to meld and the stew to thicken slightly.
Add the Okra and Seafood:
After simmering for 30 minutes, add the sliced okra to the pot and continue to simmer for an additional 10 minutes.
Gently stir in the peeled and deveined shrimp and crab meat (if using). Cook for another 5-7 minutes, or until the shrimp are pink and opaque.
Serve:
Remove the bay leaves from the gumbo and discard. Taste and adjust the seasoning with additional salt, pepper, or cayenne pepper if desired.
Serve the gumbo hot over cooked white rice, garnished with chopped green onions.
Pro Tips:
- Take your time when making the roux—it’s the foundation of the gumbo and contributes greatly to its flavor and color.
- If you prefer a thicker gumbo, you can add a slurry of equal parts cornstarch and water to the pot during the final minutes of cooking.
- Feel free to customize the protein in your gumbo by using a combination of meats and seafood such as crab, crawfish, or even fish fillets
- Gumbo is even better the next day as the flavors continue to develop, so don’t hesitate to make a big batch for leftovers. Just be sure to store it in the refrigerator in an airtight container.
