Gumbo (imported) Recipe
First make the roux, then slow simmer the chicken, sausage, shrimp, okra and more fresh veggies to perfection and garnish with a splash o' rice.
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Ingredients
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Roux
Gumbo Base
Garnish
Method
Roux Preparation
- 1
Make the Roux
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour.
- 2
Continue to cook the roux, stirring constantly until it turns a dark brown color, about 20-30 minutes.
Gumbo Cooking
- 3
- 4
Add Garlic
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 5
Incorporate Meats
Add the sliced Andouille sausage and chicken thighs to the pot. Stir well to coat with the roux and cook for about 5 minutes.
- 6
Add Liquids and Seasoning
Pour in the chicken broth and diced tomatoes (with juice). Add bay leaves, Cajun seasoning, salt, and black pepper. Bring to a simmer.
- 7
Simmer
Reduce the heat to low and let it simmer uncovered for about 1 hour, stirring occasionally.
- 8
Add Okra and Shrimp
After 1 hour, add the sliced okra and shrimp to the pot. Stir and simmer for another 15-20 minutes, until the shrimp are cooked through.
Serving
- 9
Serve the Gumbo
Remove bay leaves before serving. Serve the gumbo hot over a scoop of cooked rice, garnished with chopped parsley and sliced green onions.