Louisiana Gumbo
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The Tale of Louisiana Gumbo
Gumbo blends West African okra cookery, brought by enslaved cooks, with French roux technique and Native American Choctaw influences like filé powder, all developed in 18th-century colonial Louisiana. The word 'gumbo' itself likely derives from a West African Bantu term for okra, 'ki ngombo.'
Ingredients
Scale:· 8 servings
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 500g andouille sausage, sliced
- 500g chicken thighs, cubed
- 4 cups chicken stock
- 1 cup okra, sliced
- 1 tsp cayenne pepper, cooked white rice to serve
Instructions
- 1In a heavy pot, heat the oil and gradually whisk in the flour to make a roux.
- 2Cook over medium-low heat, stirring constantly, until the roux turns a deep reddish-brown, about 20-30 minutes; be patient and do not let it burn.
- 3Add the onion, bell pepper and celery to the roux and cook until softened.
- 4Add the sausage and chicken, browning lightly, then pour in the chicken stock, stirring to combine smoothly with the roux.
- 5Bring to a simmer and add the okra and cayenne pepper, then cook until the chicken is cooked through and the gumbo has thickened, about 30-40 minutes.
- 6Skim any excess oil from the surface and season with salt to taste.
- 7Serve ladled over scoops of white rice.
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