Nothing says “New Orleans” like this thick soup. This recipe makes a Creole-style gumbo, using chicken or shrimp.
Instructions
Step 1: Fry the okra Remove stems and tips from the okra and slice it. Fry the okra in 2 tablespoons of oil over low heat until it is soft.
Step 2: Prepare stock Peel and devein the shrimp, saving the peels and heads. Boil 2 quarts of water and add the peels and heads. Simmer until reduced by half and strain to remove the peels.
Step 3: Brown the meat Slice and brown the sausage and chicken.
TIP: For spicier gumbo, sprinkle chicken with 2 teaspoons of Creole seasoning before browning.
Step 4: Make a roux Make a roux. In a large soup pot add the flour to ½ cup of heated oil. Cook over low heat, stirring until the flour turns a rich peanut butter color.
Step 5: Add vegetables and stock Mince the garlic; dice the onions, celery, and pepper; and add them to the roux. Stir and cook until soft. Stir in the shrimp stock, tomatoes, and spices, except the salt, and bring to a low boil.
Step 6: Add meat and okra Add the okra and meat, bring to a boil, reduce heat, and simmer until it reaches the desired thickness. Add salt to taste.
TIP: To turn shrimp gumbo into seafood gumbo, add canned crab and oysters.
Step 7: Serve Serve over hot rice in large shallow bowls. For extra thick gumbo, sprinkle on filé powder just before serving. Goes great with crackers or hot French bread. Enjoy!
FACT: Did you know? The word gumbo comes from the word for okra in central and southern African languages.
