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Instructions:
1. Brown the Meat
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In a large Dutch oven or heavy pot, brown the sliced sausage over medium heat until slightly crispy. Remove and set aside.
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In the same pot, cook the chicken pieces until lightly browned (they’ll finish cooking in the gumbo). Remove and set aside with the sausage.
2. Make the Roux
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Reduce heat to medium-low. Add ½ cup oil and ½ cup flour, stirring constantly with a wooden spoon or whisk.
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Cook the roux for 20-30 minutes, stirring continuously, until it reaches a deep chocolate-brown color (like peanut butter or darker). Be careful not to burn it!
3. Sauté the Vegetables (Holy Trinity)
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Once the roux is dark, quickly add the diced onion, bell pepper, and celery. Stir and cook for 5 minutes until softened.
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Add the garlic and cook for 1 minute.
4. Build the Gumbo
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Slowly pour in the chicken stock, stirring to combine with the roux.
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Add the diced tomatoes (if using), Cajun seasoning, thyme, smoked paprika, bay leaves, cayenne, salt, and pepper. Stir well.
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Bring to a simmer, then reduce heat to low and cook uncovered for 30 minutes, stirring occasionally.
5. Add the Meat and Okra
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Return the browned chicken and sausage to the pot.
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Add okra (if using) and simmer for another 20-30 minutes, until the gumbo thickens slightly.
6. Adjust and Serve
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Remove bay leaves. Taste and adjust seasoning with salt, pepper, or more Cajun spice.
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Serve hot over cooked white rice, garnished with green onions and hot sauce if desired.
Tips:
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For extra depth, use homemade chicken stock.
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If the gumbo is too thick, thin it with more broth.
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Let it sit for 30 minutes before serving for even better flavor.
Enjoy your hearty, authentic Cajun gumbo! 🍛🔥
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