gumbo with roux

If you want to make Gumbo from scratch, this recipe will compete with the best on Bourbon street! Using a gumbo roux and okra for thickening, this hearty stew will give you a taste of the Big Easy!

Gumbo from Scratch with a Gumbo Roux

chicken thighs, (chopped)

Andouille sausage, (halved lengthwise and cut into 1/4-inch slices)

vegetable oil

all-purpose flour

butter, (divided)

onion, (chopped)

garlic, (minced)

green bell pepper, (seeded and chopped)

celery, (chopped)

Salt and pepper

Worcestershire sauce

Bay leaves

Thyme

Paprika

Beef Stock

1, 14 oz can diced tomatoes with juice

okra

green onions (sliced, white and green parts)

parsley

shrimp (optional, peeled, deveined)

Heat small amount of oil in heavy-bottomed pot, such as a Dutch Oven. Add the sausage and cook until browned, then remove. Quickly brown chicken and remove.

Add rest of oil and sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, to make the gumbo roux. Cook until brown (peanut butter colored), about 10 minutes (roux will appear chunky at first but it will thin out as it cooks). Adjust oil as needed to make roux. Let the roux cool (i.e. stop it from cooking further) by removing it from heat.

Add the remaining 3 tablespoons butter and the onion, garlic, green pepper and celery (this should cool roux) and return to heat and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste.

Add stock, chicken, sausage, thyme, paprika, and bay leaves, whisking constantly. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes, and okra; cover and simmer for an additional 1 hour.

Remove bay leaf and bunch of thyme. Add the green onions, shrimp, and chopped parsley.

Flavors intesify if refrigerated overnight.

Serve over rice.

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