Description
This classic Gumbo recipe is a hearty and flavorful Cajun stew featuring smoky Andouille sausage, fresh vegetables, and tender okra simmered in a rich, dark roux-based broth. Perfect for a comforting family meal, this dish combines bold spices and a blend of fresh and canned ingredients for an authentic taste of Louisiana cuisine.
Ingredients
Scale
Sausage and Seasoning
- 12 oz Andouille sausage, sliced into rounds
- 2 teaspoons Cajun seasoning
Vegetables
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup fresh okra, sliced
Liquids and Other
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
Instructions
- Prepare the ingredients: Chop the onions, green and red bell peppers, and celery into bite-sized pieces. Slice the Andouille sausage into rounds and mince the garlic cloves.
- Make the roux: In a large pot over medium heat, combine equal parts vegetable oil and flour (about 1/4 cup each). Stir continuously for 15-20 minutes until the mixture turns a dark brown color, which gives the gumbo a deep rich flavor.
- Sauté the vegetables: Add the chopped onions, bell peppers, and celery to the roux. Cook and stir for about five minutes, until the vegetables are softened but not browned.
- Add sausage and spices: Stir in the sliced Andouille sausage, minced garlic, and Cajun seasoning. Cook for an additional five minutes to let the flavors meld and the sausage slightly brown.
- Add liquids and simmer: Pour in the chicken broth and canned diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes to develop flavor.
- Add okra and finish cooking: Stir in the sliced okra during the last 10 minutes of cooking so it becomes tender without getting too slimy. Once the okra is cooked, your gumbo is ready to serve hot.
Notes
- The dark brown roux is essential for authentic gumbo flavor; take your time stirring to avoid burning.
- Okra acts as a natural thickener but add it last to prevent overcooking and sliminess.
- Adjust Cajun seasoning according to your heat preference.
- Serve gumbo over steamed white rice for a complete meal.
- Leftover gumbo tastes even better the next day as flavors continue to meld.
