Description
This Authentic Louisiana Gumbo is a rich, hearty stew combining a flavorful roux, Andouille sausage, fresh vegetables, and a blend of Cajun spices. Perfectly simmered for a deep, complex taste, this classic Southern dish offers a warm, comforting meal that serves six.
Ingredients
Scale
Sausage and Seasoning
- 1 lb Andouille sausage, sliced
- 2 tablespoons Cajun seasoning
Vegetables
- 2 bell peppers (red and green), chopped
- 1 cup okra, sliced
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Liquids and Thickener
- 4 cups chicken broth
- 1 can diced tomatoes (approximately 14.5 oz)
- ½ cup vegetable oil
- ½ cup all-purpose flour
Instructions
- Prepare Vegetables and Sausage: Chop the onions, bell peppers, celery, and slice the Andouille sausage into rounds to ensure even cooking and a balanced flavor throughout the gumbo.
- Create the Roux: In a large pot, combine the vegetable oil and flour. Stir continuously over medium heat for 15-20 minutes until the mixture turns a dark brown color, which forms the flavorful base of the gumbo.
- Sauté Vegetables: Add the chopped onions, bell peppers, and celery to the dark roux. Cook for about 5 minutes until the vegetables soften, developing the flavorful foundation.
- Add Sausage and Spices: Stir in the sliced Andouille sausage, minced garlic, and Cajun seasoning. Cook for an additional 5 minutes to incorporate the flavors and slightly brown the sausage.
- Add Liquids and Simmer: Pour in the chicken broth and canned diced tomatoes. Bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes to deepen the flavors.
- Add Okra: During the last 10 minutes of simmering, add the sliced okra. Stir occasionally until the okra is tender and the gumbo has thickened to the desired consistency.
Notes
- For a spicier gumbo, increase the Cajun seasoning or add hot sauce to taste.
- The roux requires constant stirring to prevent burning and to develop the signature gumbo flavor.
- Okra acts as a natural thickener, so don’t skip this ingredient if texture is important.
- Serve gumbo over rice for a traditional presentation.
- Leftovers taste even better the next day as flavors continue to meld.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Cajun/Creole
