This is my take on a traditional gumbo. The first gumbo I ever tasted was from Emeril himself. I have never forgotten it, and I hope this one makes him proud.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- 1/2 cup neutral oil
- 1 pound andouille sausage or kielbasa, sliced into rings
- 1 pound boneless, skinless chicken thighs, large diced
- 2 tablespoons Cajun Seasoning, plus more for sprinkling, recipe follows
- 1 cup small diced celery
- 1 cup small diced green bell pepper
- 1 1/2 cups small diced yellow onion
- 3 cloves garlic, sliced
- 5 cups chicken broth
- 2 fresh bay leaves
- Kosher salt and freshly ground black pepper
- 1 pound shrimp, cleaned and tails removed
- 2 cups sliced fresh or frozen okra
- 1/2 cup finely sliced scallions
- 1/2 cup finely chopped fresh parsley
- Cooked white rice, Louisiana hot sauce and file powder, for serving
- 2 1/2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
Instructions
- For the dark roux: In a heavy-bottomed enameled cast-iron pan over medium heat, whisk together the flour and oil. Cook, stirring occasionally, until dark brown in color, 15 to 20 minutes. Remove from the heat and set aside.
- For the gumbo: Place an enameled cast-iron pan over medium heat. Add the sausage and cook until golden brown and crisp, 3 minutes. Sprinkle the chicken with the Cajun Seasoning, then add to the pan and cook until golden brown and crisp, 3 to 5 minutes. Stir in the celery, peppers, onions and garlic and cook until the vegetables soften, 5 minutes. Stir in the Cajun Seasoning and briefly toast before stirring in the chicken broth, roux and bay leaves. Season with salt and pepper and stir until smooth. Bring to a simmer. Cook until the chicken and vegetables are cooked through and the flour cooks out, about 45 minutes. Stir in the shrimp, okra, scallions and parsley and cook until the shrimp is cooked through, 5 to 7 minutes. Serve over rice with hot sauce on the side and a sprinkling of file powder.
- Whisk together the paprika, garlic powder, oregano, black pepper, onion powder, thyme, salt and cayenne in a small bowl, then store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 808 |
| Total Fat | 47 g |
| Saturated Fat | 11 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 50 g |
| Cholesterol | 243 mg |
| Sodium | 1423 mg |
| Serving Size | 1 of 6 servings |
| Calories | 808 |
| Total Fat | 47 g |
| Saturated Fat | 11 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 50 g |
| Cholesterol | 243 mg |
| Sodium | 1423 mg |