Louisiana Gumbo
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The Tale of Louisiana Gumbo
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Gumbo grew out of Louisiana's Creole and Cajun kitchens, blending French roux technique, West African ingredients like okra (its name may derive from a West African word for okra), Spanish influence, and filé powder, a thickener drawn from Choctaw tradition. Documented in New Orleans since at least the 18th century, it remains a genuine melting-pot dish.
Ingredients
Scale:· 8 servings
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 quarts chicken or seafood stock
- 1 lb andouille sausage, sliced
- 1 lb chicken thighs, cubed
- 1 lb shrimp, peeled and deveined
- 1 tbsp Cajun seasoning
- 2 bay leaves
- 1 tsp filé powder
- Cooked white rice, for serving
- Sliced green onions, for garnish
Instructions
- 1Heat oil in a heavy pot over medium heat and whisk in flour to make a roux.
- 2Cook the roux, stirring constantly, 30-40 minutes until it reaches a dark chocolate color.
- 3Add onion, bell pepper, and celery to the roux and cook 5 minutes until softened.
- 4Stir in garlic, then slowly whisk in the stock until smooth.
- 5Add sausage, chicken, Cajun seasoning, and bay leaves, and simmer 45 minutes.
- 6Add shrimp and cook 5-6 minutes until just pink.
- 7Remove bay leaves and stir in filé powder off the heat.
- 8Serve ladled over rice, garnished with green onions.
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