11:39 PM

let's make gumbo! 
after watching princess and the frog, i've been intrigued with new orleans food (like the beignets, jambalaya, and gumbo). thankfully, around the dc area i've had access to this style of food! i must say, quite tasty! i would definitely want to travel down to new orleans to try the food there :)

now i wanted to try to make it myself. so after a little research, i stumbled upon Barb's gumbo. now based off the reviews, it sounded delicious - so why not try it
i imagine myself as little tiana with my big gumbo pot, and after it's been bubbling for 30 minutes i give it a shot of tabasco and it's ready to go

so on to the recipe!
adapted from Barb's gumbo:

1/3 cup oil
1/3 cup flour
1/2 onion
1/2 bell pepper (any color)
1 medium carrot
1 tsp minced garlic
1 can (16oz) diced tomatoes
1 can (12 oz) tomato paste
3 cups chicken broth
1 cup corn

1/2 tsp black pepper
1/2 tsp salt
1 tsp basil
1 tsp thyme
2 bay leaves
3 tbsp worcestershire sauce
1/2 tsp cumin
1/2 tsp cayenne (more or less, depending on how spicy you want it)

12 oz andouille sausage (about 4 links)
15 oz chicken (breast or thighs)
1/2-1lb shrimp

*yes, i understand that the trinity of gumbo vegetables is celery, bell pepper, and onion. i hate celery. the people that make this for also do not have a liking to celery, so i substitute it with carrots. but if you're a purist, by all means, use celery instead of carrots
**yes, gumbo traditionally has okra. but i.hate.okra. so okra has been x-nayed from the recipe


1. have all your ingredients ready: have all veggies and meat cut, cans opened, measuring tools ready, etc. having this will just make your life easier when compiling everything together
2. make your roux - in a large pot, combine the oil and flour. keep stirring so it does not burn, you want the mixture to turn into a dark copper color
3. once roux is done, put in the bell pepper, carrot, and onion. add the minced garlic and black pepper. cook the vegetables until soften (about 2-4 minutes)
4. mix in the diced tomatoes, tomato paste, and chicken broth
5. once everything is combined, add in the corn, basil, thyme, bay leaves, worcestershire sauce, cumin, cayenne, and salt. mix everything together.
6. next, add in the protein - andouille sausage and chicken
7. let it simmer for 25 minutes, occasionally stirring the pot
*i like to eat gumbo with rice. during this time, i like to make about 2-3 cups of rice (depending how many people will be eating)
8. add in the shrimp and cook for about 5-8 minutes (until shrimp turns pink/orange)
9. taste and adjust seasoning if needed. i usually like to add a splash of tabasco or more
10. enjoy!

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