Gumbo
Gumbo is a Louisiana stew built on a dark roux - flour and oil stirred continuously over medium-low heat until the mixture reaches a deep chocolate brown. Cooking the roux to this stage breaks down the starch so it thickens less, but develops a complex, nutty smokiness that defines the dish. The Cajun holy trinity of onion, celery, and green bell pepper is sweated in the roux, followed by smoked sausage that renders its fat and smoky flavor into the base. Chicken stock, sliced okra, and cayenne pepper simmer together for forty minutes, during which the okra's natural mucilage adds body to the broth. Shrimp are stirred in only at the end to prevent overcooking, and the finished gumbo is traditionally ladled over steamed white rice.
Adjust Servings
Instructions
- 1
Cook flour and oil over medium-low heat until dark brown roux forms.
- 2
Add onion, celery, and bell pepper; cook until softened.
- 3
Add sausage and brown to release flavor.
- 4
Add stock, okra, and cayenne; simmer for 40 minutes.
- 5
Add shrimp at the end and cook 4-5 minutes.
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Nutrition (per serving)
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