Classic Authentic Gumbo Recipe

2022-11-01

By Southern Cookin' Mama

Cajun Cuisine

Main Course

Make this traditional Gumbo recipe and savor the bold flavors of Cajun cuisine! 

Key Ingredients for Making the Perfect Pot

This authentic Gumbo recipe is a classic Southern dish filled with flavorful and spicy ingredients such as andouille sausage, chicken, bell pepper, and okra. This recipe is perfect for serving a large family or entertaining guests. 

What is Gumbo?

A stew typically served as a main course in the American region of Louisiana, particularly in and around the city of New Orleans. It is a hearty stew that typically contains meat or seafood, vegetables, and a roux-based sauce or soup. 

Authentic Louisiana Bayou Ingredients

The dish is traditionally made with ingredients that are abundant in the Louisiana bayou, such as okra, shrimp, crab, sausage, and chicken. 

Delving Into the Roots of Gumbo

Gumbo is a dish that has roots in the cuisine of West Africa, originated as a dish made by African and Afro-Caribbean slaves, who would use the ingredients available to them to create a hearty and nutritious meal. Over time, the dish evolved and was influenced by the French and Spanish settlers in the region, who added their own ingredients to the dish.

Pitfalls on Gumbo

 Making the roux: Gumbo starts with making a roux, a mixture of flour and fat that is cooked until it turns brown and nutty. The roux gives the dish its distinctive flavor and texture but can be challenging to make without burning or scorching. It's important to stir slowly and constantly and use low to medium heat to avoid any burnt bits.

 Choosing the right meat and seafood: Gumbo can include a variety of proteins, from chicken and sausage to shrimp and crab. Each type of meat requires different cooking times and techniques, so it's important to choose the ones that work best for you. It's important to use fresh and high-quality ingredients to ensure the best flavor and texture.

 Adding the vegetables: Gumbo also includes a variety of vegetables, such as onions, bell peppers, and celery, that are sautéed with the roux and create a flavor base for the dish. It's important to chop the vegetables evenly and cook them until they are tender but not mushy. Some people also like to add okra to their gumbo, which can be a divisive ingredient because of its slimy texture.

 Using the right spices: Gumbo relies on a blend of spices and herbs to create its complex flavor profile. This can include thyme, oregano, bay leaves, and cayenne pepper, among others. It's important to balance the spices so that they don't overpower the other flavors.

 Cooking the rice: Gumbo is traditionally served over rice, which adds a neutral and fluffy base to the dish. To cook rice perfectly, it's important to use the right ratio of water and rice and let it simmer until it's fully cooked and tender. Some people prefer to cook the rice separately, while others like to cook it directly in the gumbo.

 Serving the gumbo: Gumbo is a dish that benefits from resting and reheating, as its flavors deepen and meld together over time. It's important to let it cool slightly before serving to avoid any burns or spills. Some people like to serve gumbo with crusty bread or cornbread, which can help sop up the flavorful broth.

Ingredients

• 1 large green bell pepper, diced

• 1 large white onion, diced

• 4 garlic cloves, minced

• 1 1/2 cups okra, sliced

• 1 can (14 oz) diced tomatoes

• 1 lb andouille sausage, sliced

• 1 lb chicken breast, diced

• 1 cup dark roux

• 1 tbsp Cajun seasoning

• 1 tsp dried thyme

• 1/2 tsp dried oregano

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper

• 6 cups chicken broth

• 3 cups cooked rice

• 2 bay leaves

• 1/2 cup chopped parsley

Instructions

1. Heat a large Dutch oven or stockpot over medium heat. Add the diced bell pepper and onion and cook for 5 minutes until softened.

2. Add the garlic and okra and cook for another 5 minutes.

3. Add the diced tomatoes, sliced andouille sausage, and diced chicken breast. Cook for 5 minutes, stirring occasionally.

4. Add the dark roux, Cajun seasoning, thyme, oregano, black pepper, and cayenne pepper. Mix well.

5. Add the chicken broth and bay leaves. Bring to a boil, then reduce the heat to low and simmer for 2 hours, stirring occasionally.

6. Remove the bay leaves and stir in the chopped parsley.

7. Serve hot over cooked rice.

Preparation Time 30 min

Cook Time 2 hours 30 min

Total time 3 hours

Nutrition Facts

Calories: 523

Fat: 24g

Saturated Fat: 7g

Carbohydrates: 41g

Fiber: 4g

Sugar: 5g

Protein: 33g

Regional Ingredients Variations of Gumbo

New Orleans, they may use smoked andouille sausage and seafood such as shrimp and crab with a dark roux, creating a dish known as "Seafood Gumbo".

Alabama, they may use chicken and sausage with a light roux, along with okra, creating a dish known as "Chicken and Sausage Gumbo".

Texas, they may use beef short ribs or brisket with a dark roux, along with peppers and onions, creating a dish known as "Beef Gumbo".

Mississippi, they may use smoked turkey with a light roux, along with bacon and ham hocks, creating a dish known as "Turkey Gumbo".

Florida, they may use a variety of seafood such as clams, mussels, and oysters with a light roux and tomatoes, creating a dish known as "Seafood and Tomato Gumbo".

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