From the mansions of the Garden District to tiny clapboard cottages on the bayou, gumbo, a local version of French bouillabaisse, has graced every proud Louisianan table.
Cooks note: If the roux burns at all, discard it, rinse and wipe the pan, and start over. Even the smallest amount of burnt roux will ruin the entire gumbo.
- 1/2 cup canola oil (or extra light olive oil)
- 2/3 cup all-purpose flour
- 1 cup onions (white, chopped)
- 1/2 cup green bell peppers (chopped)
- 1/2 cup celery (chopped)
- 3 cloves garlic (crushed and chopped)
- 2 tablespoons Cajun seasoning
- 8 ounces sausage (smoked, cut into crosswise slices)
- 2 chicken breast halves (cubed)
- 5 1/2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 cups rice
- 1 cup okra (cut into crosswise slices)
- 1/3 cup parsley (fresh, loosely packed, chopped)
- Optional: hot sauce, as desired
- Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.
- Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender.
- Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes.
- Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.
- Cook the rice according to package directions and set aside to keep warm.
- Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender.
- Remove the gumbo from the heat.
- To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot sauce, as desired.
|Nutritional Guidelines (per serving)|
|Total Fat||39 g|
|Saturated Fat||9 g|
|Unsaturated Fat||20 g|
|Dietary Fiber||4 g|