Authentic Gumbo Recipe
When it comes to capturing the essence of Louisiana cuisine, few dishes hold a candle to the rich, deeply flavorful symphony that is an authentic gumbo recipe. More than just a soup or a stew, gumbo is a culinary tapestry woven from the threads of diverse cultures and traditions that have shaped Southern Louisiana. Each spoonful tells a story of history, resourcefulness, and the art of transforming humble ingredients into a soul-satisfying masterpiece.
Ingredients
- 1/2 cup all-purpose flour 60g
- 1/2 cup vegetable oil 120ml
- 1 cup chopped onion 100g
- 1/2 cup chopped green bell pepper 60g
- 1/2 cup chopped celery 60g
- 4 cloves garlic minced (10g)
- 8 cups chicken broth 1920ml
- 1 14.5 oz can diced tomatoes, undrained (425g)
- 1 bay leaf
- 1 teaspoon dried thyme 2g
- 1/2 teaspoon cayenne pepper 2g
- 1/2 teaspoon salt 2g
- 1/4 teaspoon black pepper 1g
- 1 lb cooked and shredded chicken 450g
- 1/2 lb andouille sausage sliced (225g)
- 1 cup cooked shrimp 160g
- 1/2 cup chopped green onions 60g
- Cooked white rice for serving
Instructions
- Make the roux: In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour, a little at a time, until a smooth paste forms.
- Continue cooking the roux, stirring constantly, until it turns a deep reddish-brown color, about 20-30 minutes. Be careful not to burn the roux.
- Add the onion, green bell pepper, and celery to the roux and cook, stirring constantly, until the vegetables are softened, about 5 minutes.
- Stir in the garlic, chicken broth, diced tomatoes, bay leaf, thyme, cayenne pepper, salt, and black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Stir in the shredded chicken and andouille sausage and cook for 15 minutes.
- Stir in the shrimp and green onions and cook for 5 minutes, or until the shrimp are pink and cooked through.
- Remove the bay leaf.
- Serve the gumbo hot over cooked white rice.