Louisiana Gumbo
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1 pound smoked sausage sliced
- 1 pound boneless chicken thighs cut into pieces
- 4 cups chicken broth
- 1 can diced tomatoes 14.5 ounces, undrained
- 2 cups okra sliced
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- salt to taste
- black pepper to taste
- 3 cups cooked white rice
- 1/2 cup fresh parsley chopped
- 1/2 cup green onions chopped
Instructions
- Heat the oil in a large pot over medium heat.
- Gradually whisk in the flour to make a roux, stirring constantly until it turns a dark brown color.
- Add the chopped onion, bell pepper, and celery to the roux and cook until softened.
- Stir in the minced garlic and cook for another minute.
- Add the sliced sausage and chicken pieces to the pot and cook until browned.
- Pour in the chicken broth and diced tomatoes and bring to a simmer.
- Stir in the okra, bay leaves, thyme, cayenne pepper, salt, and black pepper.
- Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Remove the pot from heat and let the gumbo rest for 10 minutes.
- Serve the gumbo over cooked rice and garnish with chopped parsley and green onions.
Notes
For an authentic gumbo, make sure the roux reaches a deep brown color, as this will give your dish its signature depth of flavor. Adjust the cayenne pepper to your taste preference for heat, and remember that gumbo often tastes better the next day as the flavors meld together.
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