Gumbo Recipe. The best known creole dish next to Jambalaya. A delicious stew based on the trinity of celery, bell peppers, and onion. Kicked up with okra, chicken, shrimp, and andouille sausage.
|all-purpose flour||1/2 cup|
|vegetable oil||1/4 cup|
|bell pepper||2||cored, seeded, and diced|
|celery stalk||2||stalks diced|
|chicken broth||8 cups|
|okra (frozen)||1 lb||cut into 1/2 inch pieces|
|black pepper||1 tsp|
|thyme (dried)||1/2 tsp|
|oregano (dried)||1/2 tsp|
|cayenne pepper||1/4 tsp|
|rice, long white grain||1 cup|
|chicken breast||1||cut into 1/2 inch pieces|
|andouille sausage||1/4 lb||thinly sliced|
|shrimp||3/4 lb||medium, peeled, and deveinded|
|salt||1 1/2 tsps||to taste|
|Tabasco Sauce||1 1/2 tsps||to taste|
- Heat a sauté pan over medium heat. Add the flour and stir with a wooden spoon until the flour is golden brown. Make sure the flour does not burn. If it burns start over. Put the flour to the side on a cool plate.
- In a large stockpot heat the vegetable oil over medium heat and add the onions, bell pepper, celery, and garlic. Cook until the onions are translucent.
- Stir in the toasted flour.
- Stir in the chicken broth and bring to a simmer.
- Add the tomatoes, okra, black pepper, thyme, oregano, bay leaf, and cayenne pepper.
- Cover and cook for 20 minutes.
- Add rice and cook for 20 minutes more.
- Add the chicken, andouille sausage, and shrimp. Cook until the shrimp is opaque, the chicken is tender, and the rice is finished cooking. Add salt to taste and serve in bowls with tobasco sauce on the side.