Ingredients for Authentic Gumbo
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- Water
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 whole roasting chicken, cut up
- 1 teaspoon salt, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1 pound Andouille sausage, sliced
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 to 2 tablespoons file powder, or to taste
- 3 cloves garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- 6 cups chicken broth
- 1 pound fresh or frozen okra, sliced (optional)
- 1 pound medium shrimp, peeled and deveined (optional)
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How to Make Authentic Gumbo
- In a large pot or Dutch oven, prepare the roux by slowly whisking together the flour and oil over medium heat until it is a dark brown color, stirring constantly to prevent burning (about 20-30 minutes).
- Add the chopped onion, celery, and green bell pepper to the roux and cook until softened (about 5-7 minutes).
- Stir in the minced garlic and cook for 1 minute more.
- Add the Andouille sausage and chicken to the pot. Cook until the sausage is browned and the chicken is cooked through (about 8-10 minutes).
- Stir in the crushed tomatoes, chicken broth, bay leaves, salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
- Add the okra and shrimp during the last 15 minutes of cooking time.
- Remove the bay leaves. If using, stir in the file powder (start with 1 tbsp, adding more to taste).
- Serve hot over cooked rice, garnished with chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
11g
Fat
74g
Carbs
6g
