This is, hands down, the dish I get asked for the most. It's also the most controversial. My dad's side of the family is Cajun - dad born and raised in southern Louisiana - and each family is very opinionated about what constitutes as "authentic" gumbo. Some have tomatoes, while others swear that "real" gumbo never has tomatoes in it. The same line of thinking goes for the color of the roux, the presence of okra, what type of sausage you use, and more.
The truth is, there is more than one way to make delicious gumbo, and each contested ingredient has its roots in Cajun and Creole history. That's why I call this "not yo' grandma's" gumbo -- because it definitely isn't like my grandma's gumbo, and that's OK.
I first learned this recipe from a version my friend Dana taught me, but have since made it my own. I encourage you to do the same!
The first step of gumbo: roux
Before you start cooking the veggies and meats, the first step to any gumbo is developing the roux. Roux is the flavorful and thickening paste made when you cook flour and fat together. In this case, we use vegetable oil but when making roux for sauces, butter is usually the fat of choice.
Time: You can cook it quickly on high heat, but at the risk of burning your roux - and that burn taste will affect the entire gumbo. So instead, I cook it on low/medium heat.
Color: Roux varies from blond/light (cooked 5-10 minutes) to light brown (15-25 minutes) to medium brown (25-35 minutes) to dark brown (40-60 minute). The longer you cook the roux, the darker it gets, unleashing more complex, nutty flavors. A light roux is commonly used in Béchamel sauce; I like the dark roux for gumbo. Experiment with which roux you like best.
Ingredients
Directions
Start roux until dark brown. Add veggies, tomatoes, broth, then meat and seasoning. Let simmer for several hours or serve immediately with rice. The longer it simmers, the better it tastes.
The truth is, there is more than one way to make delicious gumbo, and each contested ingredient has its roots in Cajun and Creole history. That's why I call this "not yo' grandma's" gumbo -- because it definitely isn't like my grandma's gumbo, and that's OK.
I first learned this recipe from a version my friend Dana taught me, but have since made it my own. I encourage you to do the same!
The first step of gumbo: roux
Before you start cooking the veggies and meats, the first step to any gumbo is developing the roux. Roux is the flavorful and thickening paste made when you cook flour and fat together. In this case, we use vegetable oil but when making roux for sauces, butter is usually the fat of choice.
Time: You can cook it quickly on high heat, but at the risk of burning your roux - and that burn taste will affect the entire gumbo. So instead, I cook it on low/medium heat.
Color: Roux varies from blond/light (cooked 5-10 minutes) to light brown (15-25 minutes) to medium brown (25-35 minutes) to dark brown (40-60 minute). The longer you cook the roux, the darker it gets, unleashing more complex, nutty flavors. A light roux is commonly used in Béchamel sauce; I like the dark roux for gumbo. Experiment with which roux you like best.
Ingredients
- 1 onion
- 2 celery stalks
- 1 cup vegetable oil
- 1 1/3 cup all-purpose flour
- 2 cups chopped okra
- 2 andouille sausages (or turkey kielbasa sausage for healthy option)
- 5-6 cloves of garlic, chopped
- 1 14-oz can of diced tomatoes
- 1 rotisserie chicken, shredded
- 4-6 cups chicken broth
- Tony Chachere's Original Creole Seasoning
- Dried thyme, salt, pepper
- Ground file
- Bay leaves
- White rice
Directions
Start roux until dark brown. Add veggies, tomatoes, broth, then meat and seasoning. Let simmer for several hours or serve immediately with rice. The longer it simmers, the better it tastes.
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