Classic Cajun Gumbo
A rich and flavorful stew that embodies the soul of Louisiana cuisine, combining the 'holy trinity' of vegetables, hearty proteins, and a dark roux, reflecting cultural influences through generations.
Ingredients
Holy Trinity Vegetables
- 1 large onion, chopped Essential for the recipe.
- 1 large bell pepper, chopped Adds sweetness and color.
- 2 stalks celery, chopped Adds flavor and crunch.
Proteins
- 1 lb andouille sausage, sliced Provides smokiness.
- 1 lb chicken thighs, boneless and skinless, chopped Use skinless for less fat.
- 1 lb shrimp, peeled and deveined Adds a seafood twist.
Thickeners
- 1/2 cup flour For making the roux.
- 1/4 cup oil Can use vegetable or canola oil.
- 1 cup okra, sliced Provides a unique texture.
- 2 tablespoons filé powder Adds an earthy flavor.
Spices and Seasoning
- 2 teaspoons Cajun seasoning Enhances the flavor profile.
- 1 teaspoon thyme, dried Brings depth.
- 1/2 teaspoon cayenne pepper Adjust to taste for heat.
- 8 cups chicken stock Base for the stew.
Instructions
Prepare the Roux
- In a heavy pot, heat the oil over medium-low heat and whisk in the flour.
- Stir constantly for about 45 minutes until the roux is a deep nutty brown.
Cook the Vegetables
- Add the chopped onions, bell peppers, and celery to the roux.
- Sauté until the vegetables soften and release their juices.
Add Proteins and Simmer
- Add the andouille sausage and chicken to the pot, browning for richness.
- Pour in the chicken stock and bring to a boil.
- Lower the heat and allow to simmer for approximately 2 hours.
Finish the Dish
- Add the sliced okra and shrimp in the last 15 minutes of cooking.
- Stir in the filé powder before serving.
Serve
- Ladle the gumbo over fluffy white rice and serve with cornbread and hot sauce.
Notes
Feel free to adapt the protein choices based on personal preference. Remember that patience is key in cooking the roux. This gumbo can be made ahead and reheats beautifully.