Gumbo is a quintessential dish of the American South, particularly Louisiana, known for its rich flavors, hearty ingredients, and cultural significance. It combines various meats or seafood, a thickener, and the “Holy Trinity” of Cajun and Creole cooking: celery, bell peppers, and onions. Here’s a step-by-step guide to making a classic gumbo that serves approximately 6-8 people.
Ingredients:
For the Roux:
- 1 cup all-purpose flour
- ¾ cup vegetable oil
Gumbo Ingredients:
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 2 cups onions, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon thyme, dried
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 6 cups chicken stock
- 1 cup okra, sliced (fresh or frozen)
- Salt and pepper to taste
- 2 tablespoons file powder (optional, for thickening and flavor)
- Cooked white rice, for serving
- Chopped green onions and parsley, for garnish