Classic Louisiana Gumbo
Generated on: May 1, 2024
Ingredients
- Vegetable oil120 ml
- All-purpose flour120 g
- Onion, chopped1
- Green bell pepper, chopped1
- Celery stalks, chopped3
- Garlic cloves, minced4
- Andouille sausage, sliced500 g
- Chicken thighs, boneless, skinless, cut into pieces500 g
- Dried thyme1 tsp
- Dried oregano1 tsp
- Bay leaves2
- Cayenne pepper1 tsp
- Chicken stock2 l
- Fresh okra, sliced200 g
- Shrimp, peeled and deveined300 g
- Salt
- Pepper
- Cooked white rice
- Green onions, sliced
- File powder (optional)
Directions
- 1
Heat the vegetable oil in a large pot over medium heat.
- 2
Whisk in flour to create a roux, stirring constantly until dark brown, about 20-25 minutes.
- 3
Add onion, bell pepper, celery, and garlic to the roux; cook until softened, about 10 minutes.
- 4
Stir in andouille sausage and chicken thighs, then season with thyme, oregano, bay leaves, and cayenne pepper. Cook for 5 minutes.
- 5
Pour in the chicken stock and bring to a simmer. Cook, partially covered, for 45 minutes.
- 6
Add okra to the pot. Simmer until okra is tender, about 15 minutes.
- 7
Stir in the shrimp and cook until pink, about 5 minutes.
- 8
Season with salt and pepper to taste. Remove bay leaves.
- 9
Serve the gumbo over cooked white rice and garnish with green onions and a sprinkle of file powder if using.
Enjoy your food!