Homemade Gumbo
- Yield 8
- Prep 15 minutes
- Cook 50 minutes
- Total 5 minutes
Homemade Gumbo is a soup recipe on Avoteb. The yield on the card is 8. Plan on 5 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 pound andouille sausage, sliced into coins
- 2/3 cup vegetable or canola oil
- 1 cup all-purpose flour
- 2 large bell peppers, cored and diced
- 2 large celery stalks, diced
- 1 small white onion, peeled and diced
- 5 cloves garlic, minced
- 6 cups chicken stock
- 1 (14 ounce) can fire-roasted tomatoes
- 2 cups shredded cooked chicken
- 1 cup fresh or frozen chopped okra
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
- 3 bay leaves
- 1 pound peeled and deveined raw large shrimp (optional)
- fine sea salt and freshly-cracked black pepper
- white or brown rice, for serving
- toppings: thinly-sliced green onions and/or chopped fresh parsley
Method
Brown the sausage. Warm a large heavy-bottomed stockpot over medium-a hot burner. Tip in the sliced sausage in a single layer and briefly cook for 1 to 2 minutes per side, until lightly browned. Move the sausage to a clean plate and keep nearby for later.
Make the roux. Tip in the oil to the stockpot and whisk in flour until combined. Continue to cook, stirring constantly, until the mixture reaches a dark brown color (similar to milk chocolate), about 20 to 30 minutes. Keep a very close eye on the roux as it cooks, adjusting the heat if it seems to be browning too slowly or too quickly, and whisk it constantly to be sure that it does not burn.
Sauté the veggies. Once the roux reaches the dark brown color, immediately mix in the bell peppers, celery, and onion until combined. Continue to cook, stirring every 10 to 15 seconds, until the vegetables have softened, about 6 to 8 minutes. Tip in in the garlic and cook for 1 more minute, stirring constantly.
Tip in in the broth. Gradually add in the chicken stock, stirring in a few cups at a time so that the broth can thicken. Then add in the tomatoes, cooked chicken, okra, Creole seasoning, thyme, cayenne, bay leaves, cooked sausage, and stir to combine.
Let it bubble gently. Continue cooking until the gumbo just barely reaches a low let it bubble gently, then reduce heat to medium-low and continue simmering the soup for 5-10 minutes. (Or if the broth is too thick for your liking, continue simmering a bit longer to reduce it down.)
Tip in the shrimp. Stir in the shrimp and cook for 2 to 3 minutes until they are opaque and cooked through.
Salt Lift and discard the bay leaves. Taste the gumbo and season with however much salt and pepper it may need, to taste. (Feel free to also add extra Creole seasoning and/or cayenne too.)
Plate Plate warm with a big scoop of rice, sprinkled with your desired toppings.
