Gumbo - Cup Recipe
Rich Dark Roux, Chicken, Andouille Sausage, Okra, Onions, Bell Peppers, Celery, Rice
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Ingredients
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Base
Meats
Vegetables
Liquids
Seasonings
To Serve
Method
Preparation of Roux
- 1
Make the Roux
In a heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly.
- 2
Cook the Roux
Continue to stir the mixture until it turns a dark brown color, similar to chocolate. This process may take 20-30 minutes; be patient and do not let it burn.
Cooking the Gumbo
- 3
Add Vegetables
Once the roux is ready, add the chopped onions, bell pepper, and celery. Cook for about 5 minutes until softened.
- 4
Add Meats
Stir in the diced chicken thighs and sliced andouille sausage. Cook for another 5-7 minutes until the chicken is browned.
- 5
Add Liquids and Seasonings
Pour in the chicken broth, then add minced garlic, bay leaves, thyme, cayenne pepper, salt, and black pepper. Stir well to combine.
- 6
Simmer
Bring the gumbo to a boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally.
- 7
Add Okra
After 30 minutes, add the sliced okra to the gumbo and continue to simmer for an additional 10-15 minutes.
Serving
- 8
Prepare to Serve
Remove the bay leaves from the gumbo. Serve it hot over a bed of cooked white rice.
- 9
Garnish
Sprinkle fresh chopped parsley on top for garnish before serving.
