Learn to make authentic Louisiana gumbo with this easy, step-by-step recipe. Perfect for a hearty meal on a chilly evening.
Gumbo is a traditional dish from Louisiana that is known for its rich, flavorful broth and hearty ingredients. This recipe will guide you through the process of making a classic chicken and sausage gumbo, but we’ll also explore variations on the recipe, such as a seafood gumbo.
Ingredients and Equipment:
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 stalks of celery, chopped
- 4 cloves garlic, minced
- 1 lb. smoked sausage, sliced
- 1 lb. chicken breast, cut into bite-size pieces
- 4 cups chicken stock
- 2 cups water
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 cups cooked rice for serving (optional)
- A large, heavy pot or Dutch oven
- In a large, heavy pot or Dutch oven, heat the oil over medium-high heat.
- Add the flour and constantly stir to make a roux until the mixture is a deep brown color.
- Add the onion, bell pepper, celery, and garlic to the roux and stir until the vegetables are soft, about 5 minutes.
- Add the sausage and chicken to the pot and stir until the chicken is cooked for about 10 minutes.
- Add the chicken stock, water, cayenne pepper, paprika, salt, and pepper to the pot and bring to a boil.
- Reduce the heat to low and let the gumbo simmer for at least 1 hour, stirring occasionally.
- Taste and adjust the seasoning as needed.
- Serve the gumbo over rice, if desired.
- Seafood Gumbo: Add 1 lb. of seafood, such as shrimp, crab, or crawfish, to the pot in step 4.
- Andouille Sausage Gumbo: Substitute andouille sausage for the smoked sausage in the recipe.
- Vegetarian Gumbo: Omit the chicken and sausage and add extra vegetables, such as okra or eggplant, for added texture.
- Gumbo is best served with a side of rice to soak up the flavorful broth.
- Gumbo can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- If you prefer a thicker gumbo, you can add more roux to the pot.
- If you prefer a thinner gumbo, you can add more water or stock to the pot.
Gumbo is a classic Louisiana dish that is beloved for its rich, flavorful broth and hearty ingredients. This recipe provides a step-by-step guide for making traditional chicken and sausage gumbo, but there are many variations on the recipe, such as seafood gumbo or vegetarian gumbo. With a little practice and some creativity, you’ll be able to make gumbo that rivals any restaurant in the Bayou.
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