Hearty Gumbo

8 servings Prep: 30 m Cook: 1 h 50 m Total: 2 h 20 m Intermediate
5.0/5 (5)
Hearty Gumbo
The cook shares - I find most gumbo recipes to watery for my taste. So I loaded this one up with a bunch of stuff - chicken, smoked sausage, shrimp and okra. I use a dark roux, which doesn’t thicken the gumbo as much as a light one. Therefore the okra in this recipe completes the thickening.

Ingredients

8 servings
  • 1 large onion, coarsely chopped
  • 1 large or 2 small bell peppers, diced
  • 3 or 4 stalks of celery, chopped
  • 1/2 cup oil (no olive oil)
  • 2/3 cup all purpose flour
  • 2 quarts chicken broth or stock
  • 1 quart water
  • 2 pounds boneless chicken thighs, cut up bite size
  • 1 pound or more smoked sausage
  • 2 tsp salt
  • 1 tsp coarse black pepper
  • 1/4 cup creole seasoning
  • 1/2 tsp ground thyme
  • 1 pound fresh or frozen okra
  • 1 pound fresh or frozen shrimp
  • Gumbo filé to taste (optional)

Step-by-Step Instructions

  1. Prep vegetables (chop onion, bell peppers, and celery - the holy trinity) and set aside. Cut chicken into bite-sized pieces and slice sausage.
  2. Next comes the hard part: the roux. Combine the oil and flour in a cold, heavy-bottomed pot. Turn on heat to med-high and stir constantly. When the roux starts to brown, turn heat down to medium. Continue stirring until the roux turns ALMOST a milk chocolate color (about 20-25 minutes), being very careful not to burn it. If it burns, chuck it and start over. Remove the roux from heat and immediately stir in the vegetables to cool the roux and stop the cooking.
  3. Add the chicken broth and water and return to med-high heat. Add the chicken, smoked sausage, salt, pepper, Creole seasoning, and thyme.
  4. Bring to a boil, reduce heat to low, then simmer for at least an hour, stirring occasionally.
  5. After an hour add the shrimp and okra and cook for an additional 20 minutes until shrimp are pink and cooked through. Add filé if desired (never add filé while the pot is still boiling). Serve in a bowl over the rice of your choice with cold beer and warm French bread.

Common Problems and Solutions

Q: Why did my roux burn?

A: Roux requires constant stirring and careful heat management. If the heat is too high or you stop stirring even for a moment, it can burn. Keep heat at medium after the initial browning starts, and never walk away from the pot. If black specks appear, start over - burned roux will make the whole gumbo bitter.

Q: Can I make the roux ahead of time?

A: Yes! You can make roux in advance and store it in the refrigerator for up to a week or freeze it for months. Just reheat gently before adding your vegetables and continuing with the recipe.

Q: Why is my gumbo too thin or too thick?

A: A dark roux has less thickening power than a light roux, which is why this recipe uses okra for additional thickening. If it's too thin, simmer longer uncovered to reduce, or add more okra. If too thick, add more chicken broth or water in small amounts.

Tips and Techniques

The secret to not burning your roux is patience and constant stirring - use a wooden spoon and make figure-eight patterns to cover the entire bottom of the pot. Adding the cold trinity vegetables immediately when you remove the roux from heat stops the cooking process and prevents burning from residual heat.

Ingredient Substitutions

  • boneless chicken thighs: bone-in chicken pieces or chicken breasts
  • smoked sausage: andouille sausage or kielbasa
  • fresh shrimp: frozen shrimp (thawed) or crab meat
  • fresh okra: frozen cut okra

Equipment Needed

  • Heavy-bottomed pot or Dutch oven (at least 6-quart capacity)
  • Wooden spoon for stirring roux
  • Sharp knife and cutting board

Historical Context

Gumbo is the quintessential dish of Louisiana, with roots in West African, French, Spanish, and Native American cooking traditions. The word “gumbo” likely comes from the West African word for okra, and the use of filé powder comes from the Choctaw people.