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gumbo-stew-mississippi

Gumbo Stew Dish

nitesh.gupta221
Gumbo boasts a complex and bold flavor profile. The roux forms the base, offering a rich, nutty taste. The "holy trinity" of vegetables (onion, celery, bell pepper) adds depth and a subtle sweetness. Smoked sausage and seafood contribute savory and umami notes, while the optional cayenne pepper brings a kick of heat.
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Prep Time 1 day 6 hours
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 350 kcal

Equipment

  • 1 skillet
  • 1 Dutch Oven
  • 1 Large Pot
  • 1 Whisker

Ingredients
  

Roux:

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • Vegetables Holy Trinity:
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper

Meat:

  • 1 pound smoked sausage sliced
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • Broth:
  • 8 cups chicken broth

Other:

  • 1 14.5 oz can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon Cajun seasoning or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 1 pound okra sliced (optional)
  • 1 pound shrimp peeled and deveined
  • 1 tablespoon file powder
  • Chopped green onions for garnish (optional)
  • Cooked white rice for serving

Instructions
 

Make the Roux:

  • In a large pot or Dutch oven, heat oil over medium heat. Slowly whisk in flour and cook, stirring constantly, until the mixture turns a deep chocolate brown. This can take 30-45 minutes, so be patient and keep stirring to prevent burning.

Sauté the Vegetables:

  • Add the chopped vegetables (onion, celery, and bell pepper) to the pot and cook until softened, about 5-7 minutes.

Brown the Sausage:

  • In a separate skillet, cook the sliced sausage until browned. Drain any excess grease.

Simmer the Gumbo:

  • Add the chicken broth, diced tomatoes, thyme, Cajun seasoning, black pepper, and cayenne pepper (if using) to the pot with the roux and vegetables. Bring to a boil, then reduce heat and simmer for 30 minutes.

Add Okra and Sausage (Optional):

  • If using okra, add it to the pot and simmer for an additional 15 minutes. Then, stir in the browned sausage.

Add Seafood:

  • Stir in the shrimp and cook until pink and opaque, about 5 minutes.

Thicken the Gumbo:

  • Remove about 1/2 cup of the hot broth from the pot. Whisk in the file powder with the broth to create a slurry. Then, slowly whisk the slurry back into the gumbo. Cook for an additional 5 minutes, or until the gumbo reaches desired thickness.

Serve:

  • Serve hot over cooked white rice, garnished with chopped green onions (optional).

Notes

You can adjust the spice level to your preference by adding more or less cayenne pepper.
Gumbo is known to taste even better the next day, so feel free to make a large batch and enjoy it throughout the week.
For a richer flavor, you can substitute chicken broth with chicken stock.
This is a basic recipe, and there are many variations of gumbo. You can experiment with different types of sausage, seafood, or vegetables.
Keyword gumbo, stew