Authentic Gumbo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
  • Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
  • Add the water/chicken stock & blend into the roux mixture.
  • Add the bay leaves & thyme.
  • Season the chicken with salt and cayenne.
  • Add the chicken to the roux-water mixture & simmer for 1 hour.
  • Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
  • Skim off any oil that has risen to the surface. Remove the bay leaves.
  • Check seasonings. Add more salt & cayenne if necessary.
  • Add the green onion & parsley.
  • Serve immediately in soup bowls over steamed rice.
  • File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.
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