Description
This rich and hearty Gumbo recipe combines smoky Andouille sausage, fresh bell peppers, okra, and a flavorful blend of Cajun seasoning simmered in a dark, nutty roux and chicken broth. Perfectly balanced with bold Southern flavors, this classic Louisiana dish is comforting and satisfying, ideal for sharing with family and friends.
Ingredients
Scale
Sausage and Seasonings
- 1 lb Andouille sausage, sliced into rounds
- 1 tbsp Cajun seasoning
Vegetables
- 1 cup chopped onions
- 1 cup chopped bell peppers (red and green)
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 cup sliced okra
Liquids and Others
- 6 tbsp vegetable oil
- 6 tbsp all-purpose flour
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
Instructions
- Prepare Ingredients: Chop the onions, bell peppers, and celery into small pieces. Slice the Andouille sausage into rounds to ensure even cooking and ease of serving.
- Make Roux: In a large pot over medium heat, combine equal parts vegetable oil and all-purpose flour (about 6 tablespoons each). Stir continuously for 15 to 20 minutes until the mixture turns a dark brown color, creating a rich, nutty base for the gumbo.
- Sauté Vegetables: Add the chopped onions, bell peppers, and celery to the roux. Cook for approximately five minutes, stirring occasionally, until the vegetables soften and release their flavors.
- Add Sausage and Seasonings: Incorporate the sliced Andouille sausage, minced garlic, and Cajun seasoning into the pot. Continue cooking for another five minutes to let the spices meld and sausage impart its smokiness.
- Add Liquids and Simmer: Pour in the chicken broth and canned diced tomatoes with their juices. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 30 minutes to develop the gumbo’s depth of flavor.
- Add Okra and Finish Cooking: During the last 10 minutes of simmering, add the sliced okra to the pot. Cook until the okra is tender but not mushy, which helps thicken the gumbo naturally.
Notes
- Be patient when making the roux; the darker the roux, the richer the flavor, but avoid burning.
- Okra acts as a natural thickener; adding it towards the end preserves its texture.
- Serve gumbo hot over steamed white rice for a traditional experience.
- Adjust Cajun seasoning based on your preferred spice level.
- Andouille sausage can be substituted with smoked sausage if unavailable.
