Gumbo
A hearty stew popular in the U.S. state of Louisiana.
Contains common allergens
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Instructions
- 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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