A classic New Orleans dish, I enhance its flavor by seasoning and browning the meats instead of adding them raw to the stew. Additionally, I prefer to avoid the slimy texture of okra, so I serve it breaded and deep-fried as a garnish. Gumbo is an excellent option for a dinner party since it can be prepared the day before. Pair with rice and a loaf of crusty French bread. Time to "let the good times roll".
Here are additional recipes to round out the menu.
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 to 2 teaspoon Cayenne pepper (adjust to taste)
1 teaspoon dried thyme
1 cup oil, divided
2 pounds andouille sausage, sliced into 1/2-inch pieces
1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 1/4 cups flour
2 green bell peppers, chopped
1 large onion, chopped
4 celery stalks, chopped
8 to 10 minced garlic cloves
8 to 12 cups chicken, fish stock, or water (adjust for desired thickness)
2 bay leaves
2 pounds shrimp, peeled and deveined
Bag of frozen breaded okra
White rice
Green onions
In a small bowl combine salt, peppers, and thyme.
In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the sausage to the pot and cook until it is browned. (Browned meat is tasty!) Remove from the pan and set aside.
Add 2 teaspoons of seasoning mix to the chicken. Place the chicken in the pot and cook until it is browned, then remove it and set it aside.
Reduce the heat to medium-low. In the pot, combine the remaining oil and flour, stirring continuously until the mixture turns a copper color. This process takes around 20 minutes, but be cautious, as there's a fine line between achieving the characteristic dark roux and burning it. Ain't nobody has time for that!
When the roux reaches a perfect copper hue, add the peppers, onions, and celery to the pot. Cook for approximately 5 minutes until the vegetables are tender. Stir in the garlic and cook for another minute. Return the sausage and chicken pieces to the pot. Add all but 1 teaspoon of the seasoning mix.
Gradually add the stalk and include the bay leaves. Mix thoroughly and let it come to a simmer. Cook for 30 minutes, stirring from time to time.
As the gumbo simmers, season the shrimp and mix in 1 clove of minced garlic. Heat a tablespoon of oil in a small skillet over medium heat and cook the shrimp until it becomes pink.
Prepare the okra as instructed on the package. I opted to deep fry mine in a small pot.
Finally, add the shrimp along with all the cooking juices to the gumbo and take out the bay leaves.
Serve alongside rice and garnish with okra and green onions. Enjoy!
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