Traditional Gumbo

Gumbo is a dish rich in history, culture, and flavor. It carries an incredible complexity while remaining rustic, comforting, and easy at the same time. Staying true to the cultural practices of making gumbo means recognizing that it is a dish for all seasons, and it wouldn't be unusual to have a big pot simmering even in the middle of summer.

Course Main Course

Cuisine Black History Month, Creole

Keyword All-Purpose Flour, Andouille Sausage, Bay Leaves, Black Pepper, Celery Salt, Chicken Stock, Chicken Thighs, Crab Meat, Fresh Thyme, Garlic, Green Bell Pepper, Green Onion, Long Grain Rice, Okra, Old Bay, Olive Oil, Onion, Salt, Smoked Paprika, Worcestershire Sauce

Cooking Method Stovetop

Prep Time 30

Cook Time 2 30

Total Time 3

Servings

Calories 815kcal

Author Recipe Adapted From: TanorriaStable.com

Equipment

Stovetop
Cast Iron Skillet

Ingredients

1 pound Andouille Sausage
1 cup Olive Oil +1 teaspoon, divided
1½ cup All-Purpose Flour
1 Onion Large, diced
1 Green Bell Pepper Diced
1 Red Bell Pepper Diced
4 Celery Stalks Diced
5 cloves Garlic Minced
2 cups Okra Sliced
3 Tablespoons Old Bay Seasoning
1 Tablespoon Smoked Paprika
1 Tablespoon Kosher Salt
1 teaspoon Black Pepper
2 Bay Leaves
5 sprigs Fresh Thyme
1 Tablespoon Worcestershire Sauce
2 teaspoons Fish Sauce
2 teaspoons Tamari
8 cups Chicken Stock
4 Chicken Thighs Boneless, skinless
1 pound Shrimp
1 pound Crab Meat
2 cups Long Grain Rice Cooked
2 Tablespoons Green Onions Sliced

Instructions

Begin by heating a large cast iron or enamel-coated pot over medium heat. Add 1 tsp oil and the cut andouille and render until golden brown and the edges are slightly crispy. Remove the sausage from the pot.
Reduce the heat to medium-low. Add flour and stir for 2-3 minutes, allowing the flour to absorb the andouille rendering and toasting. Add the remaining oil and stir until there are no more lumps. Continue cooking the roux until it turns into the color of chocolate, stirring occasionally—approximately 30 minutes.
Once the roux has reached a deep brown color, carefully add the bell peppers, onions, and celery. The veggies will cause the roux to sizzle and bubble a bit. Stir until thoroughly coated by the roux. Simmer for 1 minute, then add the garlic. Continue stirring until combined. Add FoodLoveTog Young Bae, smoked paprika, granulated garlic, salt, pepper, and bay leaves. Stir until fully combined. Toss in thyme sprigs.
Carefully add the liquid, starting with Worcestershire sauce, fish sauce, and tamari. Stir until combined, then add the chicken stock. Stir the gumbo mindfully to scrape up all the flavorful bits at the bottom of the pot. Add chicken thighs, reduce the heat to low, and allow the gumbo to cook for 2 ½ hours. Stir occasionally and skim off any oil that has risen to the top of the pot using a spoon.
After reducing for 2 ½ hours, remove the chicken thighs, shred them with two forks and set aside. Add cut okra and cook for 10 minutes. Return the shredded chicken and rendered andouille to the pot. Stir in cut shrimp and crab meat and cook for another minute. Taste for additional salt that might be needed, only adding ¼ tsp at a time until you’ve reached your preferred flavor.
To serve, place a mound of cooked rice in the center of a bowl. Ladle gumbo around the sides of the rice and top the rice with green onion.

Nutrition