Spicy and Delicious Gumbo
Gumbo is a classic dish that originates from Louisiana, combining the flavors of African, French, and Spanish cuisines. It's a hearty, flavorful stew that's perfect for feeding a crowd or enjoying on a chilly day. This spicy and delicious gumbo recipe has been passed down through generations in my family, and it never fails to impress.
The key to a great gumbo is the roux, which gives the dish its rich, deep flavor. Be patient when making the roux, as it takes time to develop the right color and taste. The combination of spices, vegetables, and proteins makes this gumbo a true celebration of Southern cuisine.
Feel free to customize this recipe by adding your favorite proteins, such as shrimp, crab, or even alligator. Serve it over steamed rice with a side of cornbread for a complete, satisfying meal.
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 lb smoked sausage, sliced
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups okra, sliced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp paprika
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- Salt, to taste
- 1 lb peeled and deveined shrimp
- Cooked white rice, for serving
- Chopped fresh parsley, for garnish
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually add the flour, stirring constantly to create a roux. Cook the roux until it reaches a dark brown color, about 20-25 minutes.
- Add the onion, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the smoked sausage and chicken pieces, cooking for an additional 5 minutes.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the diced tomatoes, okra, bay leaves, thyme, cayenne pepper, black pepper, white pepper, paprika, oregano, basil, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
- Add the shrimp to the gumbo and cook for an additional 5-7 minutes, or until the shrimp are cooked through.
- Remove the bay leaves and discard. Taste the gumbo and adjust seasonings if necessary.
- Serve the gumbo over cooked white rice, garnished with chopped fresh parsley.