Gumbo Recipe
A traditional thick dark roux, Holy Trinity (onion, bell peppers, celery) served with okra, andouille, over rice, and your choice of meat or seafood
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Ingredients
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Gumbo Ingredients
Method
Gumbo Directions
- 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, stirring continuously to prevent burning. Cook the roux, stirring constantly, until it reaches a dark brown color (about 15-30 minutes).
- 2
Add the Holy Trinity
Once the roux is ready, add the diced onion, green bell pepper, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
- 3
Add Garlic and Sausage
Stir in the minced garlic and sliced andouille sausage. Cook for another 3-4 minutes to allow the flavors to meld.
- 4
Add the Okra and Chicken or Seafood
Add the sliced okra and your choice of diced chicken or seafood to the pot. Stir well to combine.
- 5
Add Broth and Seasoning
Pour in the chicken broth and add bay leaves, dried thyme, cayenne pepper, salt, and black pepper. Stir to combine.
- 6
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for at least 30-45 minutes, stirring occasionally to prevent sticking.
- 7
Serve
Remove the bay leaves. Serve the gumbo hot over cooked rice, garnished with chopped green onions and parsley.