There are a variety of gumbos. All have similarities. They all start with a roux, which is a mixture of butter and flour cooked until dark. The Cajun cooking trinity of bell pepper, onion, and celery are included in the aromatics. My favorite gumbo has chicken, turkey sausage, and okra.
Here's the recipe for my chicken and sausage gumbo.
1 stick (8 Tablespoons) butter
1/2 cup all purpose flour
1 bell pepper, medium dice (1 cup)
4 celery stalks, medium slices (1 cup)
1 small onion, medium dice (1 cup)
6 cups (48 ounces) of low sodium chicken stock
1 1/2 cup teaspoons Creole Seasoning (I like Tony Chachere seasoning.)
1/4 teaspoons black pepper
1/4 teaspoon chili powder
1/4 teaspoon thyme
1/8 teaspoon red pepper
1/8 teaspoon garlic, minced
1 pound chicken, cooked and shredded
1 pound turkey sausage, cut into half-moon slices
12 ounces frozen okra
1/8 teaspoon hot sauce (to taste)
Place butter in a large Dutch oven or pot. Heat over medium to low-medium heat. Brown butter white stirring. This browns the butter fat and makes a quicker roux.
Gradually add the flour while whisking. Continue to cook until the roux is the color of a copper penny. This should take 20-30 minutes.
Add bell pepper, onion, and celery. Cook for 5 minutes while staring. Gradually add chicken stock while stirring to prevent lumps.
Add all remains ingredients except chicken, sausage, okra, salt and hot sauce. Cook 30 minutes with lid off. Bring to a boil. Then, reduce to simmer.
Add chicken, sausage, and okra. Cook 10 minutes. Taste for seasoning. Adjust salt and heat as needed.
I like to serve gumbo with cornbread and rice.
Have you every tried gumbo? If so, what's your favorite type?
If you liked this post, you might enjoy: