What Is Gumbo
Known for its bold flavors, gumbo is a soulful stew that represents the heart of Cajun and Creole cuisine. At its core, the dish is all about bringing together the different traditions and tastes of Louisiana – African, French, Spanish, and Native American—to craft an incredibly flavorful stew. Gumbo is like a warm and comforting hug from the South wrapped in lip-smacking flavors. The key to this dish lies in creating the perfect roux and then gradually building flavor with aromatics, spices, and a variety of meats, including spicy andouille sausage, juicy chicken, and tender seafood. But, I won’t sugarcoat it; it’s not a 30-minute meal. However, if you are looking for a 30 minute one pot Gumbo recipe I do have one in my cookbook.
Andouille Sausage: Provides a bold, smoky, and slightly spicy flavor to the gumbo! In traditional recipes, andouille sausage is the most popular choice, but you can use any type of sausage. Chicken Thighs: Adds a layer of meaty goodness that soaks up the flavors of the herbs and spices. Shrimp: Infuses the gumbo with some delicious seafood flavor. You can use fresh or frozen shrimp. Lump Crab Meat: This type of premium crab meat elevates the dish.
Vegetable Oil: Essential for creating the roux, a thickening agent that gives the gumbo its signature taste. All-Purpose Flour: Combined with the oil to form the roux. Holy Trinity: In Cajun and Creole cuisine it’s a mixture of onions, bell peppers, and celery that are sautéed together to create the flavor base for many dishes, including gumbo and jambalaya. Seasonings: Salt and black pepper enhance the taste of the overall dish. Garlic: Freshly minced pungent garlic adds depth to the dish. Herbs and Spices: You don’t need to add any store-bought cajun seasoning. A combination of paprika, thyme, oregano, and bay leaves come together to infuse the stew with layers of aromatic flavor. Chicken Broth: Forms the liquid base of the gumbo. I always use low-sodium broth to control the saltiness of the dish. Feel free to use vegetable broth if you prefer. Diced Tomatoes with Green Chilies: Contributes a touch of acidity along with a zesty, slightly spicy kick. Green Onions: Also called scallions, green onions add a pop of color and mild onion flavor. Fresh Parsley: Brings freshness and herby goodness to the dish.
Cooked Rice: The perfect base to complement the tasty broth. Filé Powder: This is an optional ingredient that is a traditional gumbo condiment. Made from dried and ground leaves of the sassafras tree, it adds a unique earthy flavor.
Cooking up a pot of this famous Cajun stew can actually be quite fun! This beloved Southern classic is all about taking your time, layering flavors, and savoring the process. The first step is to get a good sear on your proteins! In a large skillet, heat one tablespoon of vegetable oil over medium heat. Next, add the andouille sausage and chicken thighs, and brown them until they develop a crust. Then remove them from the heat and set them aside. This is the heart of gumbo so be patient with this step! Whisk 1 cup of vegetable oil and 1 cup of flour together in a large Dutch oven or heavy-bottomed pot. Then stir the mixture constantly and cook it over medium heat for about 15 to 20 minutes or until it transforms into a dark brown chocolate color. Now, it’s time to start building layers of flavor by adding the holy trinity! Add the chopped onions, bell peppers, and celery to the pot. Then season them with salt and black pepper and let them cook for about 5 minutes to soften. It’s important to stir often as the mixture cooks to prevent the roux from burning and to ensure the vegetables cook evenly. Next, add the minced garlic, thyme, oregano, paprika, and bay leaves. Then cook the mixture for just one more minute until fragrant, being careful not to burn the garlic. Once you’ve sauteed the veggies and spices, return the browned sausage and chicken to the pot. Then coat them well in the vegetable mixture and cook for 5 to 7 minutes. With the core of the stew prepped, slowly pour in the chicken broth, and then add the can of diced tomatoes. Next, bring the mixture to a simmer. Then, reduce the heat to low and let it cook covered for about 1 hour. After your stew has simmered for an hour, stir in the shrimp, lump crab meat, green onions, and fresh parsley until well combined. Now, cook the gumbo covered for 5 more minutes or until the shrimp is no longer pink and done. Finally, give it a taste and add more salt and black pepper if necessary. Once it’s ready, serve your masterpiece over cooked rice in your favorite soup bowl with a sprinkle of filé powder on top.
Make Ahead Instructions
Making gumbo ahead of time is easy and makes it taste even better! First, cook your roux, sausage, and chicken the day before you want to eat the gumbo. Then mix everything together, but leave out the shrimp and crab for now. Let it cool down, put it in a fridge-safe container, and keep it in the fridge overnight. The next day, warm it up slowly on your stove. When it’s hot, add in the shrimp and crab, cooking until the shrimp turn pink – that’ll be about 5 minutes. Serve it on top of some fresh rice, and enjoy your delicious meal!
Storage
You can store leftover gumbo in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. When ready, just gently reheat it on the stove in a saucepan or in the microwave on medium heat.
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