Gumbo lovers, this day is for you!
That’s right, October 12th is National Gumbo Day! Gumbo is one of the most popular dishes here in Louisiana, which first originates back to the 1800’s. It can be made many ways, with a light or dark roux (a base that thickens stews and soups) and with chicken, sausage or seafood. The traditional New Orleans way is with a rich and dark, melted chocolate-like roux and the longer the gumbo cooks the better!
Ingredients:
- 2 to 3 pounds of boneless, skinless chicken breasts and thighs
- 1 pound of andouille sausage, cut up in pieces
- 1 cup of vegetable oil
- 1 cup of all-purpose flour
- 1 cup of yellow onions, finely chopped
- 1 cup of celery, finely chopped
- 1 cup of bell peppers, finely chopped (These 3 are known as “the trinity”)
- 8 cups of water or chicken stock
- 1 teaspoon of gumbo file
- 3 cloves of garlic, chopped
- 2 bay leaves
- Salt
- Black Pepper
- Cayenne pepper
- 3 cups of white rice, cooked (for serving)
Photo byEasyDinnerIdeas.com
Directions:
- In a large, dutch oven or cast-iron pot, heat the oil over medium heat.
- Add the flour and whisk quickly combining oil and flour until smooth.
- Continue cooking the roux, whisking often. (Note: It will darken but do not boil or burn)
- Once roux is chocolate brown, add the (trinity) chopped onions, celery and bell peppers and mix well.
- Cook for about 5 minutes, until they have softened.
- Add in the garlic, file and spices and stir well.
- Add in your chicken and cook until no longer pink.
- Add in the sausage, stir and cook until lightly browned.
- Pour in the water or stock, stir and bring to a boil.
- Once at a boil, lower to simmer, and cook for a few hours. Add salt and peppers, as needed. Continue to cook and stir occasionally. (Note: The longer it cooks the better)
- Remove bay leaf and serve hot over white rice and enjoy!