The melting pot of American cultures comes together to make this show-stopping Louisiana classic.
Of all American foods, perhaps Gumbo best represents the melting pot of cultures that came together to create it. It’s like a perfect mixture of the local influences in Louisiana at the time, and is a core dish in the Cajun/Creole menu.
It starts with a roux, the base of many of France’s “mother sauces”. It also incorporates Native, African and Spanish influences, and uses the wide range of locally available foods to magical effect. What you get is a complex and satisfying soup/stew that nourishes the soul and the body, perfect no matter what mother nature is throwing at you in terms of weather.
We could write pages on the variations of this dish, and all of them are wonderful and as authentic as each other. In fact, one of the great things about Gumbo is that once you nail the basics you can make the dish your own and add a little YOU to the melting pot that is our culinary culture.
So while you’ve got a great recipe to work with here, use your imagination, your history and your preferences to make it your own. For example, this recipe does not include okra, which was introduced to Louisiana by African slaves, and actually gives the dish its name.
Do the roux right and you’re off to the races. Once you’ve made this a couple of times, and we’re sure you will because it’s so good, you’ll have fun customizing it based on what’s in season, your mood and what you find in the back of your fridge.
On Roux
A good Gumbo starts with a good dark roux, and if you get that right the rest of the dish will follow. It isn’t difficult at all, but it does require a little bit of time and your attention. It’s made from flour and fat, and the trick is to cook it slowly and whisk it gently and constantly to achieve the perfect texture. The longer you cook it the darker and nuttier it gets. Once you make a roux you’re well on your way to master most of the classic “mother sauces” of classic French cooking, and you’ll find you use the technique more and more. It’s worth the investment of time to get it right. A heavy bottomed pan with even heat distribution is your best friend on this one.
Ingredients
For the roux:
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
For the gumbo:
- 1/2 green bell pepper diced
- 1/2 onion diced
- 1/2 bunch fresh parsley chopped
- 2 cloves garlic minced
- 1 tbsp cajun seasoning
- 4 cups chicken broth
- 1 andouille sausage
- 1 cup shrimps
- Meat from 1/2 rotisserie chicken
- Cooked white rice for serving
How to Make Gumbo
Step 1: First, let’s make the roux which is the backbone of this gumbo. Heat the 1/4 cup vegetable oil in a large pot over medium heat. Gradually whisk in the 1/2 cup all-purpose flour.
Step 2: Stir it continuously for about 10-15 minutes until it turns a dark brown color like milk chocolate. This step takes time and patience, so be careful not to increase the heat to speed the process because it could end up burning.
Step 3: Add the vegetables and garlic to the pot with the roux and stir well. Cook the vegetables for 5-7 minutes until tender. Season with the cajun seasoning. Meanwhile, cut the andouille sausage into 1/4-inch thick slices.
Step 4: Pour in 4 cups of chicken broth, add the sliced sausage and the meat from 1/2 rotisserie chicken.
Step 5: Bring the gumbo to a boil, lower the heat and let it simmer for about an hour. In the meantime, you can peel and devein the 1 cup of shrimp if they aren’t already.
Step 6: After the gumbo has been simmering, add the 1 cup shrimp and 1/2 bunch of fresh chopped parsley. Cook for another 10 minutes.
Step 7: Taste the gumbo and adjust with additional salt, pepper, or cajun seasoning if needed.
Step 8: Serve it hot over cooked white rice with some fresh parsley on top.
FAQs
Andouille is a local Louisiana sausage that you can get at specialty stores and some supermarkets. We’ve found that Kielbasa is a good substitute, and it’s really easy to find. Even a good quality hot dog would work in a pinch.
The addition of extra vegetables is a great idea. Traditionally, okra is added. If you’re not sure if you or your brood will like okra, try buying frozen baby okra – it has a less glutinous texture and a milder flavor. Pro tip: You can tell if your grocer’s okra is fresh by bending the tip – if it bends it’s getting old, if it naps it’s fresh.
Adding celery to your onion/pepper mix is also traditional, in fact it’s called the “holy trinity” of Cajun cooking.
You do you – add any vegetables you like!
Not at all. There are recipes from the early 1800’s that include squirrel! Use what you have or what you feel like. This dish was created to use what was available, so go with the spirit of it and use what you have. There’s a seafood-only version right here on BB!
Not at all… we’ve used rotisserie chicken in the spirit of making something new out of something old… Use fresh raw chicken if that’s what you have. Just add five minutes in the pot to make sure it’s fully cooked.
It’s easy! Mix paprika, cayenne, pepper, oregano, garlic powder, onion powder and a little cumin. Store it on a mason jar, it’ll keep for months and you’ll put it on everything!
Serving Suggestions
We love Gumbo served as a stew with simple steamed rice, just as you see in the photos. Traditionally, it was often served with corn grits, or make a thinner version with extra broth and serve it as a soup.
How to Store Gumbo
Leftover Gumbo will keep in the fridge for three days and in the freezer for three months. Be sure to allow it to cool completely before freezing so no ice crystals form.
Gumbo Recipe
Ingredients
For the roux:
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
For the gumbo:
- 1/2 green bell pepper diced
- 1/2 onion diced
- 1/2 bunch fresh parsley chopped
- 2 cloves garlic minced
- 1 tbsp cajun seasoning
- 4 cups chicken broth
- 1 andouille sausage
- 1 cup shrimps
- Meat from 1/2 rotisserie chicken
- Cooked white rice for serving
Instructions
- First, let’s make the roux which is the backbone of this gumbo. Heat the 1/4 cup vegetable oil in a large pot over medium heat. Gradually whisk in the 1/2 cup all-purpose flour.
- Stir it continuously for about 10-15 minutes until it turns a dark brown color like milk chocolate. This step takes time and patience, so be careful not to increase the heat to speed the process because it could end up burning.
- Add the vegetables and garlic to the pot with the roux and stir well. Cook the vegetables for 5-7 minutes until tender. Season with the cajun seasoning. Meanwhile, cut the andouille sausage into 1/4-inch thick slices.
- Pour in 4 cups of chicken broth, add the sliced sausage and the meat from 1/2 rotisserie chicken.
- Bring the gumbo to a boil, lower the heat and let it simmer for about an hour. In the meantime, you can peel and devein the 1 cup of shrimp if they aren’t already.
- After the gumbo has been simmering, add the 1 cup shrimp and 1/2 bunch of fresh chopped parsley. Cook for another 10 minutes.
- Taste the gumbo and adjust with additional salt, pepper, or cajun seasoning if needed.
- Serve it hot over cooked white rice with some fresh parsley on top.
Nutrition
