Gumbo
Quick answer
- Total time
- 100 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
A roux of equal parts flour and oil, stirred until it nears the color of chocolate, gives this Louisiana stew its dark color and toasty flavor.
Read more
The roux can darken suddenly near the end; at the first bitter smell the heat has to come down, because a scorched roux leaves its bitterness in the whole pot. Sliced okra simmers for 40 minutes with smoked sausage and lends the broth a light body, and the gumbo is spooned over white rice.
Ingredients
Instructions
- 1
Finely chop 1 onion, 2 celery stalks, and 1 green bell pepper, then slice 150 g okra into rounds.
Keep 250 g shrimp separate so it can go in at the end and stay tender.
- 2
Put 1/2 cup flour and 1/2 cup neutral oil in a heavy pot over medium-low heat.
Stir constantly, scraping the bottom and corners, until the roux is smooth with no dry flour pockets.
- 3
Cook the roux until it approaches a chocolate-brown color and smells nutty, not burnt.
If it darkens too quickly or smells bitter, lower the heat immediately and keep stirring to prevent scorching.
- 4
Add the onion, celery, and green bell pepper to the roux and cook over medium heat for about 5 minutes.
Stir often until the vegetables soften, turn glossy, and loosen the browned flavor from the pot.
- 5
Add 300 g smoked sausage and cook until the edges brown and some fat renders into the base.
Pour in 1000 ml chicken stock gradually while stirring to dissolve the roux, then add the okra and 1/2 tsp cayenne.
- 6
Reduce to low heat and simmer gently for 40 minutes, stirring occasionally so the bottom does not catch.
When the broth has slight body, add the shrimp and cook only 4-5 minutes, then ladle over steamed white rice.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
