Gumbo

Welcome back! 

Today, we have a Louisianian classic: gumbo! Gumbo is an interesting amalgamation of cultures: European, African, and Native American. A key feature of this dish is the okra, which comes Africa, as well as the roux, which is French. It also has a "Holy Trinity" of vegetables, which is commonly used in Cajun recipes, and consists of celery, onion, and bell pepper. Gumbo is often served with rice, and honestly, I have never seen it eaten with anything else.

Gumbo

Makes about 6 servings

Ingredients:

Roux:

• 1/3 cup oil or butter
• 1/2 cup flour

Vegetables:

• 1/2 onion, chopped
• 1 stalk celery, chopped
• 1/2 bell pepper, chopped
• 1 garlic clove, minced
• 1 cup tomatoes, chopped
• 1 pound okra, cut

Soup and spices:

• 2 tablespoons tomato paste
• 3 to 4 cups broth
• 2 bay leaves
• 2 teaspoon cajun creole seasoning
• 1 teaspoon thyme
• 1 teaspoon gumbo file powder
• 1 teaspoon sugar
• 1 teaspoon worcestshire sauce
• 1 teaspoon chili pepper

Meat:

• 1 link (about 12 ounces) andouille sausage, cut
• 1/2 pound chicken thigh, cut
• 1/2 pound shrimp

Lastly:

• 1 more teaspoon gumbo file powder
• Salt and pepper to taste

Since there's a lot of ingredients, here's a picture. You can also see the types of spices that we use.

Directions:

1. Cook the roux:
   
1. Put the oil/butter in a dutch oven.
2. Add the flour and stir it continuously until it becomes rather brown. This may take a while.
2. In that same pot, saute the onion until soft.
3. Add each vegetable (except okra!) and cook each one for just a little bit.
4. Add the tomato paste and the broth.
5. Add all the spices and herbs and let it simmer 10-15 minutes.
6. During this time, use another pot to saute the sausage until brown.
7. Take the sausage out and sear the chicken just a little. It doesn't need to be fully cooked.
8. Sear the shrimp after taking the chicken out. Again, not fully cooked.
9. Once finished simmering, add the sausage and okra in until the flavor comes out (about 5 minutes)
10. Add the chicken in until actually cooked.
11. Add the shrimp and 1 teaspoon gumbo file powder, salt, and pepper. Don't overcook the shrimp!
    

This dish is actually rather versatile. You can add all sorts of different meats, including various seafood like shellfish, you can add some spicy peppers, or you could find other vegetables to add, though the "Holy Trinity" is still important. Just as long as you have the key ingredients (those three vegetables, okra, and the gumbo seasoning), it'll taste great!

-Chefpo