Ingrédients pour Good Ole Gumbo
- 1 large onion, chopped
- 1 (10 ounce) package frozen sliced okra
- 1 large green bell pepper, chopped
- Green Onions
- 3 cloves garlic, minced
- 3 celery ribs, chopped
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds boneless chicken breasts, cooked and shredded
- 2 pounds Andouille sausage (1 pound diced, 1 pound cut into rounds)
- 1 pound medium raw shrimp, peeled and deveined
- 8 cups chicken stock
- 1 cup all-purpose flour
- 3/4 cup canola oil
- 1/4 cup bacon fat (optional, for roux)
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
- cooked white rice, for serving
- cornbread, for serving
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Comment préparer Good Ole Gumbo
- Chop all vegetables (onion, bell peppers, celery, okra) and set aside. Dice half of the Andouille sausage and cut the remaining half into rounds.
- In a heavy-bottomed pot or Dutch oven, whisk together the flour and oil (and optional bacon fat) over medium heat to create a roux.
- Cook the roux, whisking constantly, for 20-30 minutes, until it reaches a dark brown color similar to coffee. Do not walk away from the stove; the roux will burn easily.
- Reduce heat to medium-low. Add the chopped onion, bell peppers, and celery to the roux. Cook, stirring constantly, until the vegetables begin to soften and release their moisture (about 5-7 minutes).
- Stir in the tomato paste until well combined.
- Add Cajun seasoning, cayenne pepper (if using), black pepper, and salt. Stir to incorporate.
- Gradually whisk in the chicken stock, ensuring no lumps form.
- Add the diced Andouille sausage and the cooked, shredded chicken.
- Bring to a simmer, cover, and cook for 20 minutes, or until the chicken is heated through.
- Add the chopped okra and simmer for another 10 minutes, or until tender.
- Stir in the sliced Andouille sausage and shrimp during the last 2 minutes of cooking.
- Turn off the heat and let the gumbo sit, covered, for 5 minutes to allow the flavors to meld.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot over white rice with cornbread.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
21g
Fat
54g
Carbs
9g
