North American

Gumbo

Name: Gumbo
Total time: 90 min
Yield: 5 servings
Cuisine: North American
Ingredients: 1 lb chicken thighs (diced); 1 lb Andouille sausage (sliced); 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 cup celery (diced); 1 cup green bell pepper (diced); 1 cup onion (diced); 2 cups okra (sliced); 4 cups chicken broth; 1 tbsp Cajun seasoning

A hearty stew popular in the U.S. state of Louisiana.

90 minutes

Serves 5

Dinner

Contains common allergens

celery Wheat

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Instructions

6 steps

1
In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly for 20-30 minutes, until the roux turns the color of dark chocolate. Do not let it burn.

2
Immediately stir the 'Holy Trinity' (celery, bell pepper, and onion) into the dark roux. Cook for 5-7 minutes until the vegetables soften and stop the roux from darkening further.
3
Add the sliced Andouille sausage and diced chicken thighs, cooking for 5 minutes until lightly browned.
4
Slowly pour in the chicken broth while stirring continuously. Add the sliced okra and the Cajun seasoning.
5
Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for at least 45-60 minutes, stirring occasionally, until the stew is thick and the meats are tender.
6
Skim any excess fat off the top. Serve hot in bowls ladled over freshly cooked white rice, garnished with green onions.

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