Louisiana Gumbo

A thick stew with a dark roux, where smoky andouille meets sweet shrimp. The sauce, thickened by okra, generously coats the meats that fall apart with a fork.

• Prep time: 30 min
• Cook time: 85 min
• Difficulty: Medium
• Calories: 926
• Protein: 61 g
• Carbs: 42 g
• Fat: 52 g

Ingredients

• 100 g Wheat flour ( sifted )
• 100 ml Peanut oil
• 1 piece Onion ( finely chopped )
• 2 piece Apium graveolens ( finely diced )
• 1 piece Green bell pepper ( seeded and diced )
• 3 piece Garlic ( minced )
• 500 g Chicken thigh ( cut into pieces )
• 200 g Vire andouille ( sliced )
• 300 g Shrimp ( peeled )
• 200 g Gombo (translated from French) ( trimmed and sliced )
• 1.5 L Mineral water
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf ( leaves )
• 1 tsp Cayenne pepper
• 1 tsp Gray sea salt
• 1.5 L Chicken stock ( prepared and warm )

Instructions

1. Making the brown roux

   In a cast iron pot, heat the peanut oil. Sprinkle in the flour and whisk continuously. The mixture will brown. Stop when the color reaches that of dark chocolate. The smell should evoke roasted hazelnuts without being pungent.

2. Sauté the holy trinity

   Add the onion, pepper, and celery to the hot roux. Steam will escape, which is normal. The vegetables should soften and soak up the brown base until translucent. Add the garlic at the end to avoid burning it.

3. Simmering the meats

   Add the chicken and andouille slices. Gradually pour in the chicken stock while stirring to bind well. Add the thyme, bay leaf, and cayenne pepper. Bring to a boil then lower the heat to maintain a constant simmer.

4. Finishing with okra and shrimp

   Stir in the okra and peeled shrimp. Continue cooking until the shrimp are pink and firm. The okra will release its mucilage to give the broth its final creamy texture that coats the spoon.

Chef's tips

• Patience is key for the roux: if it burns, it turns bitter and you must start over.
• Always serve over a mound of white rice to soak up the sauce.

Storage

Gumbo is even better reheated the next day. Store for 3 days in the refrigerator in an airtight container.