Been experimenting with this recipe. Took 2 tries to get it right. This gumbo is pretty hefty so it can stand alone or serve as part of a bigger meal. It’s best in the cold weather but is good all year round. Better try this out while we still have a few days of winter left here in Columbus.
Prep Time: 15 minutes | Cook Time: 1 hour 30 minutes | Usage: Anytime meal
This recipe makes about 8-10 servings of gumbo. You can also serve it over rice to pack on the cals (to all the #fitfam out there).
– Vegetable oil
– 1/2 cup of flour
– 2 tomatoes
– 1 big sweet onion
– 2 bell peppers (1 red, 1 green)
– 1 stalk of celery
– 1/4 lb. okra (frozen or fresh)
– 1/2 lb. shrimp
– 1 package andouille sausage
– 1/2 lb. chicken breast
– 3 cups water
– 2 cups chicken broth
– 1 clove of garlic
To prep, start off by cutting your vegetables. The onion should be cut into 8ths, the bell peppers into 1-inch long strips, the celery and tomatoes into small chunks and the okra into 1/4th inch thick discs. The bigger the pieces of vegetable, the more chunky your gumbo will be — it’s really up to your taste. Finally, dice the garlic up.
Next, shred the chicken to whatever size you like (remember it will become tender and fall apart in the gumbo). Then, de-shell the shrimp and cut the sausage into 1/4th inch discs.
Now you need to make the roux. Upon first glance, you probably think that this is some complex culinary technique. But really, roux is just fried flour. Heat up 4 tablespoons of vegetable oil in a pot. Once it’s hot, throw the /2 cup of flour in. Cook it for about 5 minutes while stirring (or whisking if you’ve got it). If it starts to burn, add a little more oil and keep stirring.
Once the roux is a nice golden brown color, take it off the heat.
Throw some oil in a frying pan and saute your chicken, oil and garlic. Do this for about 10 minutes before adding it to the roux. Dump your 2 cups of chicken broth in and put the pot back on the heat. Add your sausage and shrimp. Let this concoction cook for about 15 minutes, stirring occasionally.
By now, there should be something like the smell of gumbo coming from the mix. Toss in the tomatoes, bell peppers and celery. Start adding water until you’re about 2 inches from the top of the pot. Sprinkle on some salt, black pepper and chili powder (or paprika) to taste. Cover the pot and let this simmer for about 30 minutes.
When that time is up, add the okra. Let the gumbo continue to simmer (covered) for another 30 minutes, stirring occasionally.
By now, the broth should be pretty thick (the okra adds some body to it). You’re gumbo is ready. You can serve it over rice, or just on it’s own.
Enjoy those gains!