A full-flavored Louisiana gumbo with homemade roux, shrimp stock, okra, and three meats.

Ingredients

Seasoning Mix:

  • 1 tablespoon plus 1 tsp dried parsley flakes
  • 2 1/2 tsp salt
  • 2 tsp paprika
  • 1 1/2 tsp dried thyme leaves
  • 1 1/2 tsp garlic powder
  • 1 1/4 tsp black pepper
  • 1 tsp dry mustard
  • 3/4 tsp white pepper
  • 3/4 tsp ground cumin
  • 1/2 tsp onion powder

Seafood/Shrimp Stock (or substitute chicken stock/broth):

  • 1-2 lb shrimp, with shells
  • 1/2 carrot, chopped
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 1/2 tsp thyme leaves
  • 1 tbsp parsley leaves
  • 1 tsp cracked pepper corns
  • 8 cups water
  • Optional: 1/2 lemon sliced, 1 cup white wine

Roux:

  • 1/2 cup butter plus 1/2 cup flour (or use Tony Chachere’s Instant Roux)

Soup:

  • 3-4 cups chopped onions, divided
  • 2-2 1/2 cups chopped green bell peppers, divided
  • 1-1 1/2 cups chopped celery
  • 1/2 cup chopped fresh parsley
  • 4 bay leaves
  • 8 cups seafood stock
  • 1 lb fresh or frozen chopped okra (1/2 inch pieces)
  • 1/2-1 whole chicken, roasted, boiled and deboned, or store-bought roasted chicken
  • 2-4 links Andouille sausage, cut into diagonal 1/4 inch slices
  • 1-2 lb peeled shrimp (from stock)
  • Cooked rice or dirty rice (optional)
  • Chopped green onion for garnish

Steps

Seasoning Mix:

  1. Combine all seasoning mix ingredients thoroughly in a small bowl. Makes 5 tbsp plus 3/4 tsp.

Shrimp Stock:

  1. Peel the shrimp and toss shells only into a large stock pot. Refrigerate the peeled shrimp until ready to cook in the gumbo.
  2. Add carrot, onion, celery, bay leaf, thyme, parsley, peppercorns, and optional lemon and wine. Add water.
  3. Allow the liquid to slowly come to a boil, then lower the heat. Gently simmer for 1 1/2 hours covered, skimming any foam that rises to the top.
  4. Strain the stock into a heatproof container or another pot to remove the chunky solids. You should have about 2 quarts of flavorful broth. Cool until needed.

Prepare Chicken:

  1. In large oven safe pan, roast chicken in 400 degree oven for 30 minutes.
  2. Remove to stovetop, cover with water and simmer on stovetop for 20 minutes.
  3. Let set a bit, then remove chicken and cool. Debone into bite size pieces.
  4. Sprinkle with 1 tbsp seasoning mix.

Make Roux:

  1. In heavy deep dutch oven pan, melt the butter over medium-low heat.
  2. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. It may lock up like cake frosting but just keep stirring through it.
  3. Cook the roux until it’s the color of a walnut or light chocolate and smells nutty and not burnt, about 15 minutes.

Making Gumbo:

  1. Fry sausage in a small amount of oil in a skillet. Remove to a bowl.
  2. Add homemade roux to pan (or just vegetables now if using instant roux).
  3. Add 2 1/2 cups of the onions, 1 1/2 cups of green bell pepper, and all the celery to the remaining oil.
  4. Add 2 tbsp of the seasoning mix, the parsley, and the bay leaves. Cook stirring until the roux is thick and dark chocolate colored, about 3-4 minutes.
  5. Brown on bottom of pan and let it get crusty.
  6. Add the okra and stir in well and brown a bit, then slowly add the warmed shrimp stock.
  7. Bring to a hard boil, scraping the bottom.
  8. Add the sausage and remaining seasoning mix, also the remaining onion and bell pepper.
  9. Stir well, cover and bring to slow boil. Simmer for 45 minutes, then add chicken.
  10. Add instant roux at this point to thicken if using. May sit at this point in the refrigerator if prepared ahead.
  11. When ready to serve, bring to a boil and add shrimp. Cover and let sit until shrimp pink and curled, about 5 minutes.
  12. Serve in bowls topped with green onion. May place rice in bottom of bowl first.

Notes

  • Can use Tony Chachere’s Instant Roux: Use 1 cup roux with 2 cups water.
  • Use Tony Chachere’s Creole seasoning for additional Cajun bite.
  • BEST THE NEXT DAY!