gumbo soup

Gumbo is a delicious and flavorful soup that’s a staple in Creole and Cajun cuisine. It typically contains a mix of meats or seafood, vegetables, and is thickened with a roux. Here’s a basic gumbo recipe that you can customize to your liking:

Ingredients:

For the Roux:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour

For the Gumbo:

• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, cut into small pieces
• 1 pound peeled and deveined shrimp
• 1 cup okra, sliced (optional)
• 4 cups chicken or seafood stock
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust for heat preference)
• Salt and black pepper to taste
• Cooked white rice for serving
• Chopped green onions and fresh parsley for garnish

Instructions:

1. Prepare the Roux:
   • In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-low heat.
   • Gradually whisk in the all-purpose flour, and continue to stir constantly to avoid burning. This step is crucial for the gumbo’s flavor and thickness.
   • Keep stirring the roux until it reaches a dark chocolate color. This can take around 30-45 minutes. Be patient; don’t rush it.
   • Once the roux is dark enough, remove it from heat to prevent further browning.
2. Start the Gumbo:
   • In a separate large pot or Dutch oven, add the diced onion, green bell pepper, celery, and garlic. Sauté them until they become tender, about 5-7 minutes.
3. Add the Andouille Sausage and Chicken:
   • Add the sliced andouille sausage and chicken pieces to the pot. Cook until the chicken is no longer pink.
4. Combine the Roux:
   • Pour the prepared roux into the pot with the sausage, chicken, and vegetables. Stir to combine thoroughly.
5. Add the Remaining Ingredients:
   • Stir in the diced tomatoes, okra, bay leaves, thyme, oregano, paprika, cayenne pepper, salt, and black pepper.
6. Pour in the Stock:
   • Slowly pour in the chicken or seafood stock while stirring constantly to avoid lumps.
7. Simmer:
   • Bring the gumbo to a simmer and let it cook for about 30-40 minutes, stirring occasionally. This will allow the flavors to meld and the gumbo to thicken.
8. Add Shrimp:
   • About 5-10 minutes before serving, add the peeled and deveined shrimp to the gumbo. Cook until the shrimp turns pink and opaque.
9. Serve:
   • Remove the bay leaves and serve the gumbo over cooked white rice. Garnish with chopped green onions and fresh parsley.

Enjoy your homemade gumbo! Feel free to adjust the ingredients and spice level to suit your taste.