Gumbo

Ingredients

Instructions

1. 1

   Prepare all ingredients before you start: dice the onion, celery, and bell pepper; mince the garlic; slice the okra and sausage; cut the chicken into bite-size pieces; and keep the shrimp chilled until needed. Heat the chicken stock until hot so it blends smoothly into the roux later.

2. 2

   In a heavy saucepan or Dutch oven over medium heat, combine the neutral oil and flour. Cook, stirring constantly with a flat wooden spatula, until the roux turns a deep peanut-butter to milk-chocolate brown, about 10-12 minutes. Lower the heat if it smells sharp or begins to smoke; a dark roux should smell nutty, not burnt.

3. 3

   Immediately add the onion, celery, and bell pepper to stop the roux from darkening further. Stir for 3 minutes until the vegetables begin to soften, then add the garlic, chopped tomato, cayenne pepper, thyme, bay leaf, black pepper, and salt. Cook for 2 minutes more until fragrant and slightly jammy.

4. 4

   Gradually whisk in the hot chicken stock in 3 additions, smoothing out the mixture each time before adding more. Bring just to a simmer; the gumbo should look slightly loose at this stage because it will tighten as it cooks.

5. 5

   Add the chicken and andouille sausage. Return to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until the chicken is nearly cooked through and the broth has taken on a rich, glossy body.

6. 6

   Stir in the okra and Worcestershire sauce. Simmer for 8-10 minutes until the okra is tender and its natural thickening has slightly enriched the broth. If the gumbo becomes too thick, loosen it with a splash of hot water.

7. 7

   Add the shrimp and cook for 2-3 minutes, just until they turn pink, opaque, and gently curled. Turn off the heat, remove the bay leaf, and stir in the filé powder for a final earthy thickness; do not boil after adding filé or the texture can become stringy.

8. 8

   Rest the gumbo for 5 minutes so the flavors settle. Divide the cooked rice between 2 warm bowls, ladle the gumbo over and around it, and finish with spring onions and parsley. Serve immediately.

Nutrition per serving

Notes

• •For a classic Creole profile within 60 minutes, this version uses a relatively fast dark roux and canned tomato; a longer simmer would deepen the flavor further but is not essential.
• •Keep the heat moderate while making the roux. Once burnt, it cannot be saved and must be restarted.
• •If using frozen shrimp, thaw fully and pat dry so they poach cleanly instead of watering down the gumbo.
• •Filé powder thickens and perfumes the gumbo at the end; if unavailable, the dish is still good, but the finish will be less traditional.
• •Serve with hot sauce at the table if you want more heat.

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