Description
This Authentic Louisiana Gumbo recipe brings the rich, bold flavors of Cajun cooking straight to your kitchen. Featuring a deeply browned roux, smoky Andouille sausage, fresh vegetables, and tender okra, this hearty stew is perfect for a satisfying and flavorful 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 Roux
- 4 cups chicken broth
- 1 can diced tomatoes
- ½ cup vegetable oil
- ½ cup flour
Instructions
- Prepare Ingredients: Chop the onions, bell peppers, celery, and slice the Andouille sausage into rounds to have all components ready for cooking.
- Make the Roux: In a large pot, combine the vegetable oil and flour over medium heat, stirring continuously for 15-20 minutes until the roux turns a rich dark brown color, developing the signature deep flavor of gumbo.
- Sauté Vegetables: Add the chopped onions, bell peppers, and celery to the roux and cook for 5 minutes until the vegetables have softened and melded with the roux’s flavors.
- Add Sausage and Seasoning: Stir in the sliced Andouille sausage, minced garlic, and Cajun seasoning, cooking for an additional 5 minutes to allow the sausage to brown slightly and the spices to infuse into the mixture.
- Add Broth and Tomatoes: Pour in the chicken broth and canned diced tomatoes, bring the gumbo to a boil, then reduce the heat to a simmer and let it cook gently for 30 minutes to develop a rich and hearty broth.
- Add Okra and Finish Cooking: Stir in the sliced okra during the last 10 minutes of cooking. Continue to simmer and stir occasionally until the okra is tender and has thickened the gumbo to the desired consistency.
Notes
- Be patient when making the roux; stirring continuously prevents burning and ensures a smooth, rich base.
- Okra not only adds flavor but also naturally thickens the gumbo.
- Adjust Cajun seasoning to taste for preferred spice level.
- This gumbo pairs wonderfully with steamed white rice.
- Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
