Gumbo Recipe
Spicy, dark roux & stock “soup” with Andouille, shrimp and catfish, seasoned with gumbo filé.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Make the Roux
In a large heavy pot, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux turns a dark brown color, about 20-25 minutes.
- 2
- 3
Add Meats
Stir in the sliced Andouille sausage and cook for another 5 minutes. Then add the catfish fillets and shrimp.
- 4
Add Stock and Seasonings
Pour in the chicken stock and add the canned diced tomatoes, bay leaves, thyme, cayenne pepper, black pepper, and salt. Bring to a boil, then reduce to a simmer.
- 5
Simmer
Let the gumbo simmer for about 30-40 minutes, stirring occasionally.
- 6
Finish with Gumbo Filé
Before serving, remove from heat and stir in the gumbo filé. Adjust seasoning with additional salt if needed.
