There are so many ways to make Gumbo, but one thing everyone can agree on is that the secret is in the “roux”. Cajun roux is made from oil (or bacon fat) and flour. It thickens the soup and adds amazing depth and flavor. Tip: stay close by the stove because the roux is best tasting when it is reddish brown, but if you cook it too long, it will develop a burnt taste.
1 cup of vegetable oil
1 cup of flour
6 bell peppers, diced (I use red because they taste a little sweeter than green)
2 large white onions, diced
3 stalks of celery, diced
4 cloves of garlic, minced
2 tsp of cayenne pepper
1 Tbsp of kosher salt
6 cups of chicken broth
2-28 oz cans of diced tomatoes
1 lb of Andouille Sausage, cut on the bias into bite-sized pieces
2 cups of chicken, cooked and pulled
1 lb of shrimp, peeled and deveined
1-15 oz bag of frozen okra
6 Tbsp of Louisiana hot sauce
White rice for serving
In a large stockpot, heat oil until it begins to bubble. Carefully add flour and stir. Cook over medium heat until the “roux” turns a reddish brown.
Add celery, onion and bell pepper. Cook 5-7 minutes or until tender. Stir in cayenne pepper, garlic and salt. Add chicken broth and diced tomatoes to the pot. Stir until combined. Bring to a boil, then lower heat.
Add sausage, chicken, shrimp and okra. Cook 5-7 minutes more. Finish by stirring in the hot sauce.
Serve over white rice.