1 208 208 208c52 0 99. This post may contain affiliate links. I first shared this New Orleans-inspired gumbo recipe here on Gimme Some Oven about five years ago. It’s one of those special-occasion meals that requires a bit of extra time gumbo pot tlc to prepare.
You are, of course, welcome to make any tweaks to the ingredients that you prefer. Especially when it comes to proteins — feel free to choose either chicken, sausage or shrimp, or you can follow my lead and use all three! The one thing that I strongly recommend is using a dark brown roux as the base for this recipe. Its rich, deep, nutty flavor adds so much flavor to this recipe and is worth the extra time it takes to make. So round up all of your favorite gumbo ingredients, settle in for a lot of stirring, and let’s cook up a delicious pot of gumbo together! Proteins: Feel free to use whatever proteins you love best in your gumbo!
I’ve made this one with my favorite trio of Andouille sausage, chicken and shrimp. Chicken stock: To serve as the base for our broth. I find that 15 minutes is about the ideal amount of time that okra needs to cook to reach its best texture. Seasonings: We will use a classic mix of Creole seasoning, dried thyme, cayenne, bay leaves, salt and pepper to season the soup.
Or if you don’t have Creole seasoning on hand, you can sub in some Cajun seasoning. Just note that Cajun seasoning is usually significantly spicier, so you may want to use a bit less and also wait to taste the gumbo and see if you still want to add extra cayenne. Rice: Either white or brown rice for serving. Toppings: And finally, I always recommend some thinly-sliced green onions for topping your bowls of gumbo. Tips for How To Make A Roux: The roux is unquestionably the star of this gumbo recipe, lending the most delicious, rich, nutty depth of flavor to the stew.
It’s easy to make, but does require some extra time, attention, and a few important techniques. So here are my best tips for how to make a good roux! Prep your other ingredients in advance: First off, as much as I typically like to multi-task while cooking, it’s important here that you give the roux your undivided attention. So go ahead and have the next round of ingredients in the recipe prepped and ready to go before you begin making the roux.
I really like to use this wooden spatula for making a roux, because the flat edge makes it easy to stir the edges of the pan well. But any large wooden or silicone spoon will also work, or you can also use a whisk. Go low and slow: The process of making a good roux unfortunately cannot be rushed. So as tempting as it might be to crank up the heat to move the process along, it’s best to maintain a consistent medium heat and let the roux cook steadily and slowly until it reaches your desired color.
And if you notice that the roux seems to be browning too quickly or starts to smell ever-so-subtly burnt, immediately turn down the heat a bit. In the earlier stages, I will stir the roux every 15-30 seconds. But by the end, I’m slowly stirring the entire time so that it does not burn. Aim for a milk chocolate color: Different cooks prefer different colors of roux for gumbo, but I recommend cooking yours until it darkens to somewhere between a copper penny and milk chocolate brown color for optimum flavor. If it burns, start over: If you follow the tips above, the roux should not burn.