Description
A classic Cajun gumbo recipe featuring a rich dark roux, Andouille sausage, fresh vegetables, and tender okra simmered to perfection in a flavorful chicken broth with Cajun seasoning. This hearty stew brings authentic Louisiana flavors to your table with a perfect blend of spices and textures.
Ingredients
Scale
Sausage and Seasoning
- 12 oz Andouille sausage, sliced into rounds
- 2 tsp Cajun seasoning
Vegetables
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup fresh okra, sliced
Base and Liquids
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
Instructions
- Prepare the vegetables and sausage: Chop the onions, red and green bell peppers, celery, and slice the Andouille sausage into rounds ensuring even sizes for uniform cooking.
- Make the roux: In a large heavy-bottomed pot, combine equal parts vegetable oil and all-purpose flour (1/2 cup each). Cook over medium heat, stirring continuously for 15-20 minutes until the roux turns a dark brown color, which forms the rich base of the gumbo.
- Sauté vegetables: Add the chopped onions, bell peppers, and celery to the roux. Sauté for about five minutes until the vegetables soften, releasing their flavors into the roux.
- Add sausage and seasonings: Stir in the sliced Andouille sausage, minced garlic, and Cajun seasoning. Cook for an additional five minutes to let the flavors meld and the sausage brown slightly.
- Combine liquids and simmer: Pour in the chicken broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30 minutes to develop depth of flavor.
- Add okra: During the last 10 minutes of simmering, stir in the sliced okra and continue cooking until the okra is tender and the gumbo has thickened to the desired consistency.
Notes
- Constantly stir the roux to prevent burning; patience is key for developing the deep brown color and nutty flavor.
- Okra helps thicken the gumbo and adds a distinctive texture and flavor; fresh okra is preferred.
- You can adjust the Cajun seasoning to control the spice level according to your preference.
- Serve gumbo over steamed white rice for an authentic Southern experience.
- For extra flavor, consider adding file powder (ground sassafras leaves) at the end of cooking if available.
