Recipe by Boomette
A recipe from Michael Smith
Top Review by Bandurasbox
I've been cooking gumbo for about 25 years, being from the deep south and all. I decided to try a new recipe and this one was different, so I chose it. I gave this one three stars for several reasons. First, the roux was way too much and created a think gumbo. Gumbo was not intended to be thick..that would be creole. I ended up adding twice as much chicken stock as called for in order to thin it out. Second, I used twice as much shrimp as called for since I like to have shrimp in my shrimp gumbo...every bite. Third, although I appreciated the spices, I chose to add in some more. I used Old Bay since the shrimp were not boiled prior to adding them, and boiling shrimp in some type of seasoning is a necessity! With this said, the flavor was good and after we drained some of the roux/chicken liquid, we had a good gumbo. If you like a chicken flavored thick gumbo, this is your dish.
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 onion, peeled and chopped
- 1 green pepper, seeds removed and chopped
- 1 stalk celery, chopped
- 4 garlic cloves, peeled
- 2 cups chicken broth
- 6 ounces andouille sausages, chorizo or 6 ounces Italian sausage, sliced
- 8 ounces shrimp, peeled and devined
- 1 (28 ounce) can whole tomatoes
- 4 ounces okra (fresh or frozen)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon gumbo file powder (sassafras)
- 1⁄4 teaspoon cayenne pepper
- sea salt
- 2 green onions, thinly sliced
Directions See How It's Made
- Preheat a large, heavy-bottomed stockpot over medium heat.
- Pour in the vegetable oil and, when it’s smoking hot, gradually and carefully whisk in the flour, forming a “roux.” Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it’s very hot! This browning process weakens the roux’s ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
- After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they’ve softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
- Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.