Name: Gumbo
Prep time: 15 min
Cook time: PT-481212H56M25S
Total time: PT-481212H56M25S
Cuisine: American
Ingredients: 1/3 cup bacon drippings (use lard or canola oil if you don’t have bacon drippings); 1/3 cup flour; 1 cup chopped onion; 1 cup chopped celery; 1 cup chopped green bell pepper; 8 cups fish or chicken stock; 2 bay leaves; 1 teaspoon of Tabasco sauce; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/2 teaspoon paprika; 3 cloves garlic, minced; 1 pound of sliced fresh okra (if fresh okra is not available, a 16 ounce package of frozen okra will do fine); 1 cup chopped fresh tomatoes; 1 pound chicken thighs, boneless, chopped; 1 andouille sausage, sliced; 1 pound raw shrimp, shelled and deveined (seasoned with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon garlic powder); 1 scallion, finely sliced

Description

Okra is simmered in a thick gravy with shrimp, chicken, and Andouille sausage until the flavors deepen into a rich, velvety gumbo.

Ingredients

Units Scale

roux

1/3 cup bacon drippings (use lard or canola oil if you don’t have bacon drippings)
1/3 cup flour

holy trinity

1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper

stock

8 cups fish or chicken stock

seasonings

2 bay leaves
1 teaspoon of Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon paprika
3 cloves garlic, minced

vegetables

1 pound of sliced fresh okra (if fresh okra is not available, a 16 ounce package of frozen okra will do fine)
1 cup chopped fresh tomatoes

protein

1 pound chicken thighs, boneless, chopped
1 andouille sausage, sliced
1 pound raw shrimp, shelled and deveined (seasoned with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon garlic powder)

garnish

1 scallion, finely sliced

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Instructions

In a small bowl season shrimp with salt, pepper and garlic powder. Cover and keep in fridge.
Heat bacon drippings in a Dutch oven or large, heavy pot over medium heat. Brown the chicken on all sides. Transfer chicken to a plate. Set aside.
Make a roux by adding flour to the bacon drippings. Whisk fat and flour together continuously while the mixture bubbles. Lower heat to lowest setting possible and stir occasionally for 2-5 minutes until a caramel color develops. You can take this further and make a dark roux by continuing to watch and stir the roux until the color develops to a dark brown, but be careful not to burn the roux by walking away from it. This is a good time to prep ingredients while stopping to stir the roux from time to time.
Add onions, celery and green peppers. Cook until tender, stirring occasionally.
Whisk in stock. Raise heat and bring to a boil. Whisk until roux and stock are combined and form a thick gravy.
Return chicken to pot.
Stir in seasonings, tomatoes, okra, and andouille sausage. Bring to a boil. Then lower heat and simmer, covered for 1 hour, stirring occasionally. At this point you can set the gumbo aside or refrigerate it until ready to eat.
When it is time to serve, bring gumbo to a boil. Stir in raw shrimp. Cook shrimp for 3-5 minutes or until shrimp turns pink and opaque and the tails turn bright red. Serve gumbo immediately.
Garnish with sliced scallions. Serve with rice.

Notes

If you don't have time to make a dark roux, cook the roux until it bubbles for a few minutes.

Prep Time: 15 minutes
Cook Time: 1 and 1/2 hours
Category: Dinner
Method: Boil
Cuisine: American