Gumbo is a classic Creole dish from Louisiana that typically includes a flavorful broth, a variety of meats or seafood, and a mixture of vegetables.
Here is a basic recipe for gumbo:
1 cup all-purpose flour
1 cup vegetable oil
2 cups diced onions
1 cup diced bell peppers
1 cup diced celery
1 pound andouille sausage, sliced
1 pound chicken, cut into bite-sized pieces
1 pound uncooked shrimp, peeled and deveined
2 quarts chicken broth
1 (14.5-ounce) can diced tomatoes
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
- In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat.
- In a small bowl, mix together the flour and 1 cup of water to form a smooth paste.
- Gradually add the paste to the hot oil, stirring constantly, until the mixture turns a deep golden brown. This should take about 10-15 minutes.
- Add the onions, bell peppers, and celery to the pot and cook for about 5 minutes, until the vegetables are softened.
- Add the sausage, chicken, and shrimp to the pot and cook for an additional 5 minutes.
- Add the chicken broth, tomatoes, garlic, Cajun seasoning, paprika, salt, black pepper, cayenne pepper, and bay leaves to the pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
- Remove the bay leaves and add the green onions and parsley. Serve hot over rice.