Gumbo is one of the oldest dishes in Louisiana and is considered the state’s iconic delicacy. It is a hearty stew made from a richly-flavored stock, meat and/or shellfish, roux, sofrito, and other vegetables. While it is hard to determine the origins of gumbo, it is said to be of French and Spanish influence. French, because of the use of roux as the thickener and Spanish, because of the use of sofrito as the aromatic base. Gumbo is the West African word for okra which is also an ingredient in many versions of the dish. With this recipe, you can make an authentic gumbo at home. This dish is best served over steamed rice, corn grits or cornbread.
• 1 pound of boneless, skinless chicken thighs
• 1 tsp seasoning salt
• ½ tsp black pepper
• 1 tsp poultry seasoning
• 1 large onion, chopped
• 1 ½ cup of chopped celery
• 2 large bell peppers, chopped
• 2 tsp minced garlic
• 1 ¼ cup of vegetable oil
• ½ cup of all-purpose flour
• 8 cups of chicken broth
• 1 pound of andouille sausage, chopped
• 2 tsp seasoning salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 4 dried bay leaves
• 1 14-oz can of diced tomatoes
• ½ pound of okra, chopped
• 1 cup of dried shrimp
• 2 pounds of Alaskan king crab
• 1 pound of large shrimps, shells removed and deveined
• 2 ½ tsp old gumbo file powder
This recipe takes about 2 hours and 15 minutes to make and cook. Serves 6 to 8.
Heat 1/4 cup of vegetable oil in a pan over medium heat.
Add chicken thighs and season with seasoning salt, pepper, and poultry seasoning.
Brown each side for 2 to 3 minutes.
Pour 1/2 cup of chicken broth and cover the pan with a lid.
Simmer for 4 to 5 minutes or until the chicken is cooked through.
Transfer chicken thighs to a plate and set aside.
In the same pan, add onions, bell peppers, and celery.
Sauté for 2 minutes.
Add garlic and continue sautéing for 2 more minutes.
Turn off heat.
Finely chop cooked chicken thighs.
Heat oil in a Dutch oven over medium heat.
Add all-purpose flour and continuously stir until the color has turned light brown. This will take about 30 minutes.
Pour in the remaining chicken broth while stirring.
Add sautéed vegetables, chicken, and sausage.
Simmer while stirring for 5 minutes.
Add seasoning salt, garlic powder, onion powder, black pepper, dried bay leaves, and diced tomatoes.
Stir then cover the Dutch oven with a lid.
Simmer for 20 minutes.
Add okra and dried shrimp.
Cover the Dutch oven again with a lid and simmer for another 20 minutes.
Add crab and simmer for 20 minutes.
Add shrimps, then reduce the heat to low.
Sprinkle gumbo file powder, then stir well.
Turn off heat.
Let the gumbo sit for a few minutes before serving.
Ideas And Tips:
• If you want a thicker sauce, you can add up to ¼ cup of all-purpose flour.
images – https://www.youtube.com/watch?v=MEB2sB3iV6Q