Louisiana Gumbo
A flavorful stew from Louisiana, rich in cultural significance and packed with seafood, sausage, and the 'Holy Trinity' of vegetables.
Equipment
- Heavy-bottomed pot
- whisk
- cutting board
- knife
- measuring cups
- Measuring spoons
Ingredients
Roux Ingredients
- 1 cup Vegetable oil Base for the roux.
- 1 cup All-purpose flour Used to make the roux.
Vegetable Ingredients
- 1 large Onion, chopped Part of the 'Holy Trinity'.
- 1 large Green bell pepper, chopped Part of the 'Holy Trinity'.
- 2 stalks Celery, chopped Part of the 'Holy Trinity'.
- 4 cloves Garlic, minced Enhances flavor.
- 1 can Diced tomatoes 14.5 oz can, adds acidity.
- 6 cups Seafood or chicken broth Base for the gumbo.
Seasonings
- 1 teaspoon Salt For seasoning.
- 1 teaspoon Black pepper For seasoning.
- 1 teaspoon Paprika Adds flavor and color.
- 1 teaspoon Dried thyme For seasoning.
- 1 teaspoon Cayenne pepper For heat.
- 2 leaves Bay leaves For flavor.
Proteins
- 1 pound Shrimp, peeled and deveined Main protein.
- 1 pound Lump crab meat Main protein.
- 1 pound Smoked sausage, sliced Optional for added flavor.
Optional Ingredients
- 1 cup Okra, sliced For texture.
- 1 teaspoon Filé powder For thickening and flavor.
- 2 tablespoons Worcestershire sauce Enhances umami flavor.
- 1 tablespoon Hot sauce Adjust to taste.
Garnishes
- 1/4 cup Fresh parsley, chopped For garnish.
- 1/4 cup Green onions, chopped For garnish.
Instructions
- In a large, heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in flour to make the roux, stirring constantly for 20-30 minutes until it turns a deep brown color.
- Add the chopped onion, green bell pepper, and celery to the roux. Sauté for about 5 minutes until softened. Stir in minced garlic and cook for another minute.
- Pour in the diced tomatoes and broth. Stir in salt, black pepper, paprika, thyme, cayenne pepper, and bay leaves. Bring to a gentle boil.
- Reduce heat and let it simmer for about 30 minutes. Stir in shrimp, crab meat, and optional sausage. If using, add okra at this stage.
- Cook for an additional 5-7 minutes until shrimp are pink and opaque. Taste and adjust seasoning. If desired, stir in filé powder for thickness.
- Stir in Worcestershire sauce and hot sauce. Remove bay leaves before serving. Serve hot over cooked white rice and garnish with parsley and green onions.
Notes
Gumbo is a versatile dish that can be customized with various proteins and vegetables. Enjoy it with traditional accompaniments like white rice and French bread.