Traditional Gumbo with Roux
A classic Louisiana gumbo made with a rich, dark roux that brings together French, Spanish, African, and Native American culinary traditions. This dish is hearty, flavorful, and steeped in history, perfect for a comforting meal.
Ingredients
Roux:
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/4 cup vegetable oil or canola or peanut oil
Gumbo:
- 1 pound of andouille sausage sliced
- 1 pound of chicken thighs boneless and skinless, cut into chunks
- 1/2 pound of shrimp peeled and deveined
- 1 large onion diced
- 1 bell pepper diced
- 2 celery stalks diced
- 4 cloves of garlic minced
- 6 cups of chicken broth
- 1 can 14.5 oz of diced tomatoes
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper optional, for spice
- Salt and pepper to taste
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Cooked white rice for serving
Instructions
Make the Roux:
- Heat the butter and oil in a large, heavy-bottomed pot over medium heat.
- Once melted, slowly sprinkle in the flour while stirring continuously to avoid lumps.
- Keep stirring the mixture constantly, cooking until it turns a deep brown color, which should take about 20-30 minutes. Be careful not to let it burn.
Cook the Sausage and Chicken:
- In the same pot with the roux, add the sliced andouille sausage and chicken chunks.
- Cook until the sausage is browned and the chicken is lightly seared, about 5 minutes.
Add Vegetables and Seasonings:
- Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, bay leaves, thyme, paprika, cayenne pepper (if using), salt, and pepper.
Simmer the Gumbo:
- Pour in the chicken broth, stir well to combine, and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally.
Add the Shrimp:
- Add the shrimp to the pot and cook for an additional 5-10 minutes, until the shrimp are cooked through and pink.
Finish and Serve:
- Remove the bay leaves, and stir in the chopped green onions and parsley.
- Serve the gumbo over cooked white rice, garnishing with extra green onions if desired.
Notes
- Tip: The key to a perfect gumbo is patience when making the roux. Take your time and stir constantly to achieve that deep, rich flavor.
- Variations: You can adjust the spice level by adding more or less cayenne pepper, and feel free to add okra or file powder for an authentic touch.