Spicy and Delicious Gumbo
Gumbo is a classic Louisiana dish that has been enjoyed for generations. It's a delicious mix of flavors and textures, with a rich history rooted in the diverse cultures that have influenced the region. This spicy and delicious gumbo recipe brings together the best of these traditions, creating a mouthwatering meal that's perfect for sharing with friends and family.
The key to a great gumbo is the roux, which provides the base for the dish's signature flavor. This recipe uses a dark roux, giving the gumbo a deep, smoky taste that complements the spiciness of the dish. Be patient when making the roux, as it takes time to develop its rich color and flavor.
This gumbo recipe is versatile and can be adapted to suit your preferences. Feel free to experiment with different types of meat or seafood, or adjust the level of heat by adding more or less cayenne pepper. No matter how you choose to make it, this gumbo is sure to become a favorite in your home.
- 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 chicken thighs, boneless and skinless, cut into bite-sized pieces
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 2 cups frozen okra, thawed
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup chopped fresh parsley
- 4 green onions, chopped
- Cooked white rice, for serving
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and cook, stirring constantly, until the roux reaches a dark brown color, about 20-25 minutes.
- Add the onion, green bell pepper, celery, and garlic to the roux. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the smoked sausage and chicken pieces, cooking for an additional 5 minutes.
- Gradually add the chicken broth to the pot, stirring well to combine. Bring the mixture to a boil.
- Add the diced tomatoes, okra, bay leaves, thyme, oregano, cayenne pepper, black pepper, and salt. Reduce the heat to low and let the gumbo simmer for 1 hour, stirring occasionally.
- Remove the bay leaves and discard. Stir in the chopped parsley and green onions.
- Serve the gumbo hot over cooked white rice.