Gumbo Recipe
Deep brown roux, smoked chicken, alligator sausage, shrimp, crawfish, peppered white rice
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Ingredients
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Roux
Meats
Vegetables and Spices
Rice
Garnish
Method
Roux Preparation
- 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 cook the roux, stirring frequently, until it reaches a deep brown color, about 30-40 minutes. Be careful not to burn it.
Gumbo Preparation
- 3
Add Vegetables
Once the roux is ready, add the chopped onion, green bell pepper, and celery. Cook for about 5 minutes until the vegetables are softened.
- 4
Add Garlic and Tomatoes
Stir in the minced garlic and canned tomatoes. Cook for an additional 2 minutes.
- 5
Combine Broth and Spices
Pour in the chicken broth, bay leaves, Cajun seasoning, salt, and black pepper. Stir well to combine.
- 6
Incorporate Meats
Add the smoked chicken, alligator sausage, and crawfish tails. Bring the mixture to a simmer and let it cook for 20-25 minutes.
- 7
Add Shrimp
Finally, stir in the shrimp and cook for an additional 5 minutes until the shrimp are pink and cooked through.
Rice Preparation
- 8
Cook the Rice
While the gumbo is simmering, prepare the white rice according to package instructions.
Serving
- 9
Serve the Gumbo
Serve the gumbo over a scoop of white rice, garnished with chopped green onions and parsley.