Prep Time 10 minutes Cook Time 1 hour
There is no dish in Louisiana that is more famous than gumbo. Just like many other foods throughout the United States, each family has their own favorite recipe for gumbo - adding in or taking out whatever they see fit. This is the version we love and I make it often.
by Anne Coleman
What you'll need
- 1 pound boneless, skinless chicken (breast or thigh) cooked and diced
- 1/2 pound Andouille or smoked sausage - diced, the sausage is optional - but very Cajun!
- 8 cups chicken stock
- 2 cups okra, cut in 1-inch slices
- 1 cup tomato puree
- 1/2 cup butter or oil
- 1/2 cup flour
- 4 tomatoes concasse, peeled, seeded, and diced
- 4 stalks celery - medium dice
- 2 large green peppers - medium dice
- 1 large onion - medium dice
- 1 red pepper - medium dice
- 1 yellow pepper - medium dice
- 2 cloves garlic, minced
- 1 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried thyme
- 1/2 tablespoon filé powder, ground sassafras leaves
- 1 teaspoon cayenne pepper
- 1 bay leaf
- cooked rice for serving
Notes:
Serves 8-10
Variations:
For Seafood Gumbo: Use 1/2 pound shrimp and 1/2 pound scallops in place of chicken. Add during the last 15 minutes of cooking. Use fish stock if available (otherwise chicken is fine) and replace parsley with chervil and add 2 teaspoons Old Bay Seasoning.
How to make it
- Heat butter or oil in a large pot over medium-high heat and add flour. Cook and stir until mixture is the color of a copper penny -- not a new penny, an old one - nice and dark.
- Add onion, celery and peppers. Cook for several minutes until they begin to 'weep' and are fragrant.
- Add stock slowly while stirring and bring to a boil. Reduce heat and simmer until vegetables are tender - about 20 minutes.
- Add all tomato products and simmer for another 10 minutes.
- Add chicken, sausage, okra and all seasonings except filé powder.
- Bring to a boil - reduce heat and simmer 15 minutes.
- Turn heat off and add filé powder - stir well, remove bay leaf and serve over cooked rice.
