Louisiana-Style Gumbo

Step into the vibrant world of Louisiana cuisine with this mouthwatering Louisiana-style gumbo. Packed with a medley of ingredients including smoked andouille sausage, crab, shrimp, okra, and a hint of gumbo filé, this gumbo is a savory delight that will transport your taste buds to the heart of the Bayou. So, roll up your sleeves, grab your ingredients, and get ready to embark on a culinary journey filled with warmth and flavor.

Ingredients:

• 1 pound smoked andouille sausage, sliced

• 1 pound crab meat (lump or claw)

• 1 pound shrimp, peeled and deveined

• Chicken breast or thighs (optional)

• 1/2 cup all-purpose flour

• 1/2 cup vegetable oil

• 1 large onion, diced

• 2 bell peppers, diced (green or red)

• 2 celery stalks, diced

• 2 carrots, diced

• 4 cloves garlic, minced

• 1 can diced tomatoes (14 ounces)

• 4 cups chicken or seafood stock

• 1 cup frozen okra

• 1 teaspoon gumbo filé powder

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1/2 teaspoon cayenne pepper (adjust according to heat preference)

• Salt and pepper to taste

• Cooked white rice, for serving

• Chopped green onions, for garnish

Instructions:

Step 1: Prepare the Roux In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a roux. Stir continuously for about 20-25 minutes, or until the roux turns a dark brown color. Be careful not to burn it, as it can become bitter.

Step 2: Add the Vegetables Add the diced onion, bell peppers, carrots, celery, and minced garlic to the pot. Stir well to coat the vegetables in the roux. Cook for about 15-20 minutes, or until the vegetables start to soften.

Step 3: Incorporate the Tomatoes, Okra, Gumbo Filé, and Stock Add the diced tomatoes (with their juices), frozen okra, and gumbo filé powder to the pot and stir to combine. Pour in the chicken or seafood stock, bay leaves, dried thyme, dried oregano, and cayenne pepper. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.

Step 4: Add the Protein Add the sliced andouille sausage, crab meat, and shrimp (chicken optional) to the pot. Stir gently to submerge the ingredients in the broth. Continue to simmer for another 10-15 minutes, or until the shrimp are cooked through and the flavors have melded together.

Step 5: Serve with Rice To serve, spoon the Louisiana-style gumbo over a bed of cooked white rice. Garnish with chopped green onions for a pop of freshness and color.

Whether you're gathering with family or hosting friends, this Louisiana-style gumbo is a dish that brings people together. Its hearty, soul-warming flavors are a true celebration of the Bayou’s culinary heritage. Bon appétit!