Louisiana Gumbo
Ingredients
- 100 gWheat flour (sifted)
- 100 mlPeanut oil
- 1 pcOnion (finely chopped)
- 2 pcApium graveolens (finely diced)
- 1 pcGreen bell pepper (seeded and diced)
- 3 pcGarlic (minced)
- 500 gChicken thigh (cut into pieces)
- 200 gVire andouille (sliced)
- 300 gShrimp (peeled)
- 200 gGombo (translated from French) (trimmed and sliced)
- 1.5 LMineral water
- 2 pcThyme (sprigs)
- 2 pcBay leaf (leaves)
- 1 tspCayenne pepper
- 1 tspGray sea salt
- 1.5 LChicken stock (prepared and warm)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Gumbo is even better reheated the next day. Store for 3 days in the refrigerator in an airtight container.
