Make the Roux: In a large pot or Dutch oven, heat the Vegetable oil over medium heat. Gradually whisk in the All-purpose flour, stirring constantly until a dark, chocolate-colored roux forms (about 30-40 minutes). Be careful not to burn it.
Add the Vegetables: Add the Onion, Celery, and Bell pepper to the roux and cook until softened, about 7-10 minutes.
Add the Okra: Stir in the Okra and cook for another 5 minutes.
Deglaze and Add Broth: Add the Worcestershire sauce and stir to deglaze the pot. Gradually pour in the Homemade chicken stock, stirring constantly to prevent lumps. Add the Cajun seasoning, Cayenne pepper, Garlic powder, Black pepper, and Dried thyme. Bring to a boil, then reduce heat and simmer for 45 minutes.
Add the Protein: Add the Andouille sausage and Shrimp to the gumbo. Cook until the shrimp is pink and cooked through, about 5-7 minutes.
Serve: Ladle the gumbo over the cooked Rice. Garnish with Chopped parsley.
Ingredients
6
3/4 cup170 gAll-purpose flour
3/4 cup170 gVegetable oil
1 1/2 cups210 gOnion-chopped
1 1/2 cups210 gCelery-chopped
1 1/2 cups210 gBell pepper-chopped
1 1/2 pounds680 gOkra-sliced
1 1/2 pounds680 gShrimp-peeled and deveined
3/4 pound340 gAndouille sausage-sliced
8 cups1.89 LHomemade chicken stock
2 1/2 tbsp37.5 mLCajun seasoning
1 1/2 tsp7.5 mLCayenne pepper
1 1/2 tsp7.5 mLGarlic powder
3/4 tsp3.75 mLBlack pepper
1/2 tsp2.5 mLDried thyme
1/4 cup60 mLChopped parsley
1 tbsp15 mLWorcestershire sauce
2 cups340 gLong-grain rice-uncooked
Equipment
Large pot or Dutch oven
Whisk
Cutting board
Knife
Instructions
Prepare the Rice according to package directions.
Make the Roux: In a large pot or Dutch oven, heat the Vegetable oil over medium heat. Gradually whisk in the All-purpose flour, stirring constantly until a dark, chocolate-colored roux forms (about 30-40 minutes). Be careful not to burn it.
Add the Vegetables: Add the Onion, Celery, and Bell pepper to the roux and cook until softened, about 7-10 minutes.
Add the Okra: Stir in the Okra and cook for another 5 minutes.
Deglaze and Add Broth: Add the Worcestershire sauce and stir to deglaze the pot. Gradually pour in the Homemade chicken stock, stirring constantly to prevent lumps. Add the Cajun seasoning, Cayenne pepper, Garlic powder, Black pepper, and Dried thyme. Bring to a boil, then reduce heat and simmer for 45 minutes.
Add the Protein: Add the Andouille sausage and Shrimp to the gumbo. Cook until the shrimp is pink and cooked through, about 5-7 minutes.
Serve: Ladle the gumbo over the cooked Rice. Garnish with Chopped parsley.
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