Description
This recipe provides a comprehensive guide to the essential ingredients for making a delicious gumbo, covering base components, meats, seafood, vegetables, and seasonings. Learn what goes into a traditional gumbo.
Ingredients
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound large shrimp, peeled and deveined
- 1 pound crabmeat (optional)
- 8 cups chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Creole seasoning
- Salt and black pepper to taste
- Cooked white rice, for serving
- Chopped fresh parsley, for garnish
- Chopped green onions, for garnish
Instructions
- To make your gumbo base, whisk together the flour and oil in a large Dutch oven over medium heat. Cook, stirring constantly, until the roux turns a dark chocolate brown color. This is a key gumbo ingredient step.
- Add the chopped onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the sliced andouille sausage and chicken to the pot. Cook until lightly browned.
- Pour in the chicken broth and add the diced tomatoes, bay leaves, thyme, and Creole seasoning. Bring to a simmer.
- Reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. This allows the gumbo flavors to meld.
- Add the shrimp and crabmeat (if using) during the last 10 minutes of cooking, or until the shrimp are pink and cooked through.
- Season the gumbo with salt and pepper to taste. Remove the bay leaves.
- Serve the gumbo hot over cooked white rice. Garnish with fresh parsley and green onions.
Notes
- The color of your roux is crucial for authentic gumbo flavor. Aim for a dark chocolate brown.
- Adjust the amount of Creole seasoning to your preference for spice.
- For a seafood-focused gumbo, you can omit the chicken and sausage and increase the amount of seafood.
- Okra can be added with the vegetables for a classic okra gumbo.
- File powder can be stirred in at the end for a different thickening and flavor profile, characteristic of file gumbo.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg
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