How to make Gumbo

Gumbo is a popular dish with Creole and Cajun influences, known for its rich flavors and variety of ingredients. Here’s a basic recipe to make a traditional chicken and sausage gumbo:

For the Roux:

• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil

For the Gumbo:

• 1 pound Andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 cup celery, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup okra, sliced (fresh or frozen)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Cooked white rice for serving

1. Prepare the Roux:
   • In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make the roux.
   • Stir the roux continuously over medium to medium-low heat for about 20-30 minutes, or until it reaches a dark brown color, being careful not to burn it.
2. Sauté Sausage and Chicken:
   • Once the roux reaches the desired color, add the Andouille sausage to the pot. Cook, stirring occasionally, until it begins to brown. Remove the sausage and set it aside.
   • Add the chicken pieces to the pot and cook until they brown. Remove and set aside with the sausage.
3. Cook the Vegetables:
   • In the same pot, add the chopped onion, bell pepper, and celery. Sauté until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Combine and Simmer:
   • Return the cooked sausage and chicken to the pot. Pour in the chicken broth and diced tomatoes. Add the sliced okra, bay leaves, thyme, paprika, cayenne pepper, salt, and pepper.
   • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 to 1.5 hours, stirring occasionally.
5. Serve:
   • Remove the bay leaves and serve the gumbo over cooked white rice.

Notes:

• Gumbo often allows for ingredient variations; feel free to add shrimp, crab, or other seafood, and adjust seasonings according to taste preferences.
• Some variations of gumbo include file powder (ground sassafras leaves), which can be added just before serving.

Enjoy your flavorful chicken and sausage gumbo, a taste of Louisiana cuisine!