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Louisiana Gumbo: Discover the Secret to Authentic Flavor!

Louisiana gumbo
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A rich and flavorful stew from Louisiana, gumbo is a perfect blend of spices, meats, and vegetables, showcasing the essence of Creole and Cajun cooking.

Ingredients

Scale
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound smoked sausage, sliced
  • 1 pound chicken thighs, boneless and skinless, cut into pieces
  • 1 pound shrimp, peeled and deveined
  • 6 cups chicken broth
  • 2 cups okra, sliced
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Cooked rice for serving

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until it turns a dark brown color.
  2. Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are soft.
  3. Stir in the smoked sausage and chicken, cooking until the chicken is browned.
  4. Add the chicken broth, okra, Cajun seasoning, thyme, bay leaves, salt, and pepper. Bring to a boil.
  5. Reduce heat and let simmer for about 45 minutes, stirring occasionally.
  6. In the last 10 minutes of cooking, add the shrimp and cook until they are pink and cooked through.
  7. Remove bay leaves before serving. Serve hot over cooked rice.

Notes

  • For a spicier gumbo, add cayenne pepper to taste.
  • Gumbo can be made a day in advance for better flavor.
  • Feel free to substitute or add other proteins like crab or fish.

Nutrition

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