Gumbo
A rich Creole-style Louisiana gumbo with a dark roux, chicken, andouille sausage, shrimp, okra, and the holy trinity of onion, celery, and green bell pepper. Served over rice, it is deep, smoky, and comforting.
Ingredients
- 700 gchicken thighs
- 300 gandouille sausage
- 300 gshrimp
- 120 gvegetable oil
- 120 gall-purpose flour
- 250 gonion
- 150 gcelery
- 150 ggreen bell pepper
- 15 ggarlic
- 250 gokra
- 400 gdiced tomatoes
- 1400 mlchicken stock
- 2 bay leaves
- 1 tbspWorcestershire sauce
- 1 tspsmoked paprika
- 0.5 tspdried thyme
- 0.5 tspcayenne pepper
- to tastesalt
- to tasteblack pepper
- 3 tbspparsley
- 3 scallions
- 1 tspfilé powder
- 300 gwhite rice
Method
- Season the chicken thighs with salt, pepper, and smoked paprika. Cut the andouille sausage into 1 cm slices. Peel and devein the shrimp. Dice the onion, celery, and green bell pepper into small, even pieces. Mince the garlic. Slice the okra into 1 cm rounds. Chop the parsley and slice the green onions.
- Make the roux: heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Whisk in the flour and stir constantly for 20–30 minutes until the roux reaches a deep chocolate-brown color with a roasted, nutty aroma. Do not stop stirring or the roux will burn.
- Add the diced onion, celery, and green bell pepper to the roux. Stir for 4–5 minutes until the vegetables soften and the sizzling subsides. Add the minced garlic and cook for another minute.
- Add the sliced andouille sausage and the chicken thighs. Stir to coat in the roux and cook for 3–4 minutes until lightly browned on the outside.
- Pour in the chicken stock and the diced tomatoes. Add the bay leaves, Worcestershire sauce, dried thyme, and cayenne pepper. Bring to a boil, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until the chicken is cooked through and the broth has thickened.
- Remove the chicken thighs, shred the meat with two forks, and return it to the pot. Add the sliced okra and simmer for another 15 minutes until the okra is tender.
- Add the shrimp and cook for 4–5 minutes until pink and curled. Remove from heat. Stir in the filé powder. Taste and adjust salt and cayenne.
- Cook the white rice according to package directions. Ladle the gumbo into deep bowls over a mound of rice. Garnish with chopped parsley and sliced green onions. Serve immediately.
FAQ
A bitter or acrid gumbo almost always comes from a burnt roux. The dark roux needs constant stirring over medium heat for 20–30 minutes. If you see black specks or smell anything sharp and acrid, discard it and start over — there is no saving a burnt roux. Use a heavy-bottomed pot, keep the heat at medium (never high), and whisk continuously. The roux is ready when it reaches a deep chocolate-brown color and smells like roasted nuts, not like something scorched.
Okra and filé powder are the two traditional gumbo thickeners besides the roux itself. Without okra, the gumbo will be thinner but still delicious if your roux is dark enough. Without filé powder, add a little extra okra and let the gumbo rest off the heat for 15 minutes before serving — the residual starch from the roux and okra will thicken it. If you have neither, increase the roux slightly (use 140 g each of oil and flour) and simmer longer to reduce the broth.
Gumbo improves significantly overnight. The flavors from the dark roux, andouille, and spices meld and deepen after resting in the refrigerator for 12–24 hours. Cook everything except the shrimp on day one. Refrigerate in the pot. The next day, reheat gently over medium-low heat and add the shrimp in the last 5 minutes. Serve over freshly cooked rice. This is how most Louisiana cooks serve gumbo for gatherings.
Gumbo keeps well in the refrigerator for 3–4 days in an airtight container. For freezing, remove any shrimp first (they turn rubbery when frozen and reheated) and store the gumbo base for up to 3 months. Freeze in individual portions for easier reheating. Thaw overnight in the fridge, then reheat on the stove over medium-low heat. Add fresh shrimp when reheating and cook for 4–5 minutes.
Creole gumbo (New Orleans style) includes tomatoes and often uses a combination of seafood and meat. Cajun gumbo (rural Louisiana) typically omits tomatoes and uses a darker roux for a more intense, smokier flavor. This recipe is Creole-style because it includes diced tomatoes alongside chicken, sausage, and shrimp. Both styles use the holy trinity (onion, celery, bell pepper) and both can use okra or filé powder as thickeners. The difference is regional tradition, not a strict rule.
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Comments (2)
Ру для гамбо жарится до цвета тёмного шоколада. Не карамели, не ореха — шоколада. Это 40-50 минут непрерывного помешивания, и если вы отойдёте на минуту, оно сгорит и придётся начинать сначала. Добавьте окру — она загущает суп натуральным способом, а не мукой как делают лентяи.
Start with cold water for gumbo. Adding chicken thighs to cold water and bringing it up slowly extracts far more flavor than dumping ingredients into a rolling boil. The difference in depth is significant.