Gumbo

4/1/2025

Prep Time: 30 minutes | Cook Time: 2 hours

Description

Gumbo is a hearty, flavorful stew that is a staple in Louisiana’s Creole and Cajun cuisine. It’s packed with vegetables, meats, and seafood, served over a bowl of steaming rice. Highlighted by a deeply roasty, delectably rich roux, this soup’s flavor profile improves each day you let it sit, becoming more complex and layered.

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 large onions, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 bay leaves
• 1 pound smoked sausage, cut into slices
• 1.5 pounds chicken thighs, boneless and skinless
• 1 teaspoon gumbo file powder
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup chopped parsley
• 1 pound fresh shrimp, peeled and deveined
• 8 cups chicken stock
• 2 cups cooked white rice

Optional Ingredients

• 1 pound okra, sliced: Okra, while not everyone’s favourite, adds a unique texture and earthy flavor to the gumbo. It also helps thicken the soup.
• 2 tablespoons hot sauce: For those who like it spicy, hot sauce can elevate the heat and adds an extra dimension to the soup.
• 1 tin of crab meat: For a richer seafood flavor, crab meat can enhance the existing flavors of the shrimp and add more depth to the whole dish.

Estimated Time

• Prep time: 30 minutes
• Cook time: 2 hours

Instructions

1. Start by preparing the roux. In a large Dutch oven, combine flour and oil to create a mixture. Stir it constantly over medium heat for 20 to 25 minutes until it turns dark brown. This process requires patience, but it’s critical to give the gumbo its distinctive, deep flavor.
2. Add onions, bell pepper, celery, salt, cayenne, and bay leaves to the roux. Cook these over medium heat for 10 minutes, stirring occasionally until the vegetables get soft.
3. Stir in the sausage and cook for another 10 minutes.
4. Add in chicken thighs and stir until they start to brown.
5. Next, add in 7 cups of chicken stock, thyme, and file powder. Bring this mixture to a boil and then let it simmer over low heat for 1 hour.
6. In a separate pan, stir-fry shrimp (and optional crab meat) just until they turn pink.
7. Add the cooked shrimp (and crab meat) to the gumbo and let it simmer for another 15 minutes.
8. Serve hot with a scoop of rice in each bowl and garnish with parsley. Pass additional file powder and hot sauce for individual taste adjustment.

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