Description
Louisiana’s classic gumbo delivers a rich, spicy symphony of flavors blending Creole culinary traditions. Hearty ingredients simmer together, creating a soul-warming dish you’ll savor with pure Southern comfort.
Ingredients
Scale
- 1 lb andouille sausage, sliced
- 2 tbsps Cajun seasoning
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup okra, sliced
- 4 cups (32 fl oz) chicken broth
- 1 (14.5 oz) can diced tomatoes
- 2 onions, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Instructions
- Craft a rich, dark chocolate-brown roux by whisking vegetable oil and flour together over medium-low heat, continuously stirring for 15-20 minutes until achieving a deep mahogany color and nutty aroma.
- Introduce diced onions, bell peppers, and celery into the roux, sautéing for 4-5 minutes until vegetables soften and release their aromatic essence.
- Incorporate sliced Andouille sausage, minced garlic, and Cajun seasoning, stirring to distribute flavors evenly and allow sausage to slightly caramelize for 3-4 minutes.
- Gradually pour chicken broth and diced tomatoes into the pot, stirring to integrate with the roux and vegetable mixture, then raise heat to bring contents to a gentle boil.
- Reduce heat and allow gumbo to simmer uncovered for 25-30 minutes, enabling flavors to meld and develop complex depth.
- Add fresh okra during the final 10 minutes of cooking, allowing it to become tender and contribute its characteristic thickness to the gumbo.
- Taste and adjust seasoning as needed, ensuring a harmonious blend of spicy, savory, and rich flavors before serving over steamed rice.
Notes
- Achieve the perfect roux by maintaining constant stirring and low heat, preventing burning and ensuring a rich, deep flavor foundation.
- Substitute Andouille sausage with smoked turkey sausage for a leaner protein option that still delivers robust Cajun taste.
- Enhance texture and nutrition by adding shredded chicken or fresh seafood like shrimp during the final cooking stage for additional protein variety.
- Prepare gumbo a day ahead to allow flavors to meld, resulting in an even more complex and satisfying dish that tastes even better the next day.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg