Soul-Warming Cajun Comfort: A Taste of the Bayou
Get ready to embark on a culinary journey to the heart of Louisiana with our Authentic Gumbo recipe! Bursting with bold flavors, rich spices, and a medley of tender meats and vegetables, gumbo is a beloved Southern dish that’s as comforting as it is delicious.
Join us as we explore the traditions and flavors of Cajun and Creole cuisine, and learn how to create your own pot of soulful goodness that will warm you from the inside out.
Dive into the vibrant world of Louisiana cuisine with our Authentic Gumbo recipe! This hearty stew is a celebration of Southern flavors, featuring a savory roux, tender chicken, smoky sausage, and a colorful array of vegetables.
With its complex layers of flavor and comforting aroma, gumbo is the perfect dish to bring a taste of the bayou to your kitchen table. So grab your gumbo pot and let’s get cooking!
Authentic Gumbo
Ingredients
- 1/2 cup vegetable oil
- 1/2 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 boneless skinless chicken thighs, cut into bite-sized pieces
- 6 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
- 1 cup okra sliced (fresh or frozen)
- 1 cup frozen sliced okra optional
- Cooked rice for serving
- Chopped green onions for garnish
- File powder optional
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until the roux is a deep golden brown color, about 20-30 minutes.
- Add the diced onion, bell pepper, celery, and minced garlic to the pot, and cook until the vegetables are softened, about 5-7 minutes.
- Stir in the sliced andouille sausage and cook for an additional 5 minutes, until the sausage is lightly browned.
- Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.
- Pour in the chicken broth and diced tomatoes (with their juices), and add the bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the gumbo simmer for 1 to 1 1/2 hours, stirring occasionally, until the flavors have melded together and the chicken is tender.
- About 15 minutes before serving, stir in the sliced okra and continue to simmer until the okra is tender.
- Taste the gumbo and adjust the seasoning with salt, pepper, and additional cayenne pepper if desired.
- Serve the gumbo hot over cooked rice, garnished with chopped green onions and a sprinkle of file powder if using.
- Enjoy the rich and soulful flavors of this Authentic Gumbo, and savor every comforting spoonful!
