Gumbo from Scratch with a Roux
If you want to make Gumbo from scratch, this recipe will compete with the best on Bourbon street! Using a gumbo roux and okra for thickening, this hearty stew will give you a taste of the Big Easy!
Servings: 8
Calories: 435kcal
Equipment
Ingredients
- 3 boneless skinless chicken thighs (chopped)
- 1 pound Andouille sausage (halved lengthwise and cut into ¼-inch slices)
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- 5 tablespoons butter (divided)
- 1 large yellow onion (chopped)
- 6 cloves garlic (minced)
- 1 green bell pepper (seeded and chopped)
- 3 ribs celery (chopped)
- ¼ cup Worcestershire sauce
- 2 bay leaves
- 1 bunch fresh thyme
- 1 tablespoon paprika
- 6 cups Beef Stock
- 14 ounces diced tomatoes with juice
- 2 cups frozen sliced okra
- 4 sliced green onions
- ¼ cup chopped parsley
- ½ pound small shrimp (optional, peeled, deveined)
- salt and pepper to taste
Instructions
- Heat a small amount of oil in heavy-bottomed pot, such as a large Dutch Oven. Add the sausage and cook until browned, then remove. Quickly brown the chicken and remove.
- Add rest of oil and sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, to make the gumbo roux. Cook until brown (peanut butter colored), about 10 minutes (roux will appear chunky at first but it will thin out as it cooks). Adjust oil as needed to make roux. Let the roux cool (i.e. stop it from cooking further) by removing it from heat.
- Add the remaining 3 tablespoons butter and the onion, garlic, green pepper, and celery then cook for 10 minutes.
- Add Worcestershire sauce, stock, chicken, sausage, thyme, paprika, and bay leaves, whisking constantly. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Add tomatoes and okra; cover and simmer for an additional 1 hour.
- Remove bay leaf and bunch of thyme. Add the green onions, shrimp, and chopped parsley. Add salt and pepper to taste.
- Serve over white rice.
Notes
This is great to make in advance because the flavors will intensify when stored overnight.
Nutrition
Calories: 435kcal | Carbohydrates: 14g | Protein: 26g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 739mg | Potassium: 625mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1240IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 3mg