Gumbo Recipe
Dark Roux Thickened Sauce with Trinity and Okra
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Ingredients
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Gumbo Ingredients
Method
Cooking Directions
Make the Roux
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux turns a dark brown color (about 20-30 minutes).
Add the Trinity
Once the roux is ready, add the chopped onion, green bell pepper, and celery (the 'trinity'). Cook for about 5-7 minutes until the vegetables are softened.
Add Sausage and Chicken
Stir in the sliced andouille sausage and cubed chicken thighs. Cook until the chicken is browned, about 5-7 minutes.
Add Garlic and Spices
Add the minced garlic, bay leaves, cayenne pepper, thyme, salt, and black pepper. Stir to combine and cook for an additional 2 minutes.
Add Broth and Tomatoes
Pour in the chicken broth and add the canned diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
Add Okra and Shrimp
Add the sliced okra and cooked shrimp to the pot. Cook for another 10-15 minutes until the okra is tender and the shrimp are heated through.
Serve
Remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions and parsley.
