Gumbo, a cornerstone of Louisiana’s rich culinary tapestry, embodies the fusion of diverse cultures and flavors that define the region’s cuisine.
Chef John Folse’s Gumbo recipe is a celebration of this heritage, marrying traditional
techniques with local ingredients to create a dish that tantalizes the taste buds and warms the soul.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, diced
- 8 cups chicken stock
- 1 can (14.5 oz) diced tomatoes
- 1 cup okra, sliced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Cooked rice for serving
- Chopped green onions for garnish
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
Instructions
Prepare the Roux:
Heat vegetable oil in the Dutch oven over medium heat.
Gradually whisk in flour until smooth.
Cook, stirring constantly, until the roux reaches a dark brown color, about 20-30 minutes.
Sauté Aromatics:
Add diced onion, bell pepper, celery, and minced garlic to the roux.
Cook until vegetables are softened, about 5-7 minutes.
Brown Meats:
Stir in sliced andouille sausage and diced chicken thighs.
Cook until meats are browned, about 8-10 minutes.
Simmer:
Pour in chicken stock and diced tomatoes.
Add sliced okra, bay leaves, dried thyme, and dried oregano. Season with salt and pepper to taste.
Bring to a boil, then reduce heat and simmer uncovered for 1 hour, stirring occasionally.
Serve:
Remove bay leaves and ladle gumbo over cooked rice. Garnish with chopped green onions before serving.
Nutritional Facts
- Serving Size: 1 cup
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 800mg
- Total Carbohydrates: 25g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 18g
Health Benefits
Gumbo offers a nutritious balance of protein, fiber, and essential vitamins and minerals.
Its key ingredients like okra, bell peppers, and tomatoes provide antioxidants and anti-inflammatory compounds, supporting overall health and immune function.
Additionally, the moderate fat content in gumbo, primarily from healthy sources like vegetable oil and lean meats, contributes to satiety and helps maintain steady energy levels.
FAQs
Can I use a different type of sausage in this recipe?
Absolutely!
While andouille sausage is traditional, you can substitute it with other smoked sausages like chorizo or kielbasa for a unique twist.
How spicy is this gumbo?
The level of spice can be adjusted according to your preference.
If you like it spicier, you can add more cayenne pepper or include some hot sauce during cooking.
Can I make this gumbo in advance?
Yes, gumbo actually tastes better the next day as the flavors have more time to meld together.
Simply reheat it gently on the stovetop or in the microwave before serving.
What is the best type of rice to serve with gumbo?
Long-grain white rice is the classic choice for serving with gumbo,
but you can also use brown rice or even Cajun-style dirty rice for a heartier option.
Can I freeze leftover gumbo?
Yes, gumbo freezes well. Allow it to cool completely before transferring it to freezer-safe containers.
It can be stored in the freezer for up to 3 months.
Just thaw it in the refrigerator overnight before reheating.