Real Gumbo Recipe
House made dark roux, smoked meats, rice, cornbread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gumbo Base
Rice
Cornbread
Method
Gumbo Preparation
- 1
Make the Roux
In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a deep brown color (about 15-20 minutes). Be careful not to burn it.
- 2
- 3
Add Meats and Broth
Stir in the smoked sausage, smoked chicken, and Andouille sausage. Pour in the chicken broth and diced tomatoes, then add bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce to a simmer.
- 4
Simmer
Let the gumbo simmer for at least 1 hour, stirring occasionally. Adjust seasonings as needed.
Rice Preparation
- 5
Cook the Rice
In a separate saucepan, bring water to a boil, add salt, then add the rice. Cover and reduce heat to low, cooking for about 18-20 minutes until the rice is tender.
Cornbread Preparation
- 6
Mix Dry Ingredients
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- 7
- 8
Combine and Bake
Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into a greased baking dish and bake at 400°F (200°C) for about 20-25 minutes or until golden brown.
