Authentic Gumbo Recipe – Spicy, Hearty & Full of Flavor

Gumbo represents the culture of Louisiana as much as it does the people of the state. Thanks to the flavors of French, West African, Spanish and Native American cuisine, this rich stew pays tribute to many other cultures.

Need a little variety in your cooking or want something rich and hearty? Then gumbo is just what you need. Even if you can’t find okra and andouille sausage in top supermarkets in the UK, this guide tells you how to make gumbo with similar substitutes that won’t change the gumbo’s flavor.

Table of Contents

What is the meaning of Gumbo?

A stew called gumbo is usually prepared with spices, part meat or seafood, a dark roux and the famous trio of vegetables (onion, celery and green bell pepper). Most often, Chinese fried rice is eaten together with white rice.

There are only two main forms of gumbo.

Usually, prawns, crab or fish are used in making Seafood Gumbo.
Chicken & Sausage Gumbo: The meal combines poultry and smoked sausage.

By combining the methods, the recipe creates Chicken, Sausage & Prawn Gumbo that people of all ages will enjoy.

You will find the serving size for 6 here.

The Gumbo includes:

Use 75ml of vegetable oil.
Use 75g of plain flour.
A large onion should be finely chopped.
Cut 2 celery stalks into pieces.
Dice 1 green bell pepper for the recipe.
Chop 4 garlic cloves.
Use 1 tsp of smoked paprika.
Use 1 tsp of cayenne pepper and add more if you prefer (based on your taste)
Use 1 teaspoon of thyme.
There needs to be 2 bay leaves in the recipe.
You may want to add 1 tsp of salt (or to your preference)
One-half teaspoon of black pepper
A litre of chicken stock (please use low-salt, if making yourself)
Two boneless and skinless chicken thighs should be cut into portions.
250g smoked sausage (try chorizo if you cannot find it in the UK) in slices
Raw king prawns should be peeled and the vein removed before using 200g.
You could prepare this by cutting 100g of okra (optional)
Chop 2 spring onions in half and use them for decoration.
Freshly chopped parsley (used to garnish)
The white rice should be cooked to be served.

Equipment Needed

You can also use heavy-based pots or Dutch ovens.
Some recipes will need a wooden spoon or a whisk.
Ladle
Putting a cutting board and knife on the table is enough.

Step-by-Step Instructions

In Step 1, start with the Roux (A Flavour Base).

Add some oil to the heavy pot and heat it until it is warm.
Add the flour gradually and whisk it until you get a paste.
For about 15 to 20 minutes, stir the roux until it turns brown, almost as dark as chocolate.
Keep in mind: There should be someone attentive to the roux the whole time. It has the ability to burn fast. Cooking the roux takes time and makes the sauce thicker.

In Step 2, add some vegetables and spices.

When the roux is the color of peanut butter, add the onion, celery and bell pepper to the pot, as these are the holy trinity of Cajun cooking.
Let the garlic cook for 5 to 7 minutes until its odor is nice and its flesh is soft.
Include the garlic, paprika, cayenne, thyme, salt, pepper and bay leaves. Give the mixture one more minute to stir.

In Step 3, you make the gumbo.

As the chicken stock is added, keep stirring so you do not end up with lumps.
Following that, toss in the chicken thighs and sausage.
After opening the casserole, cook the chicken on medium temperature for around 30 to 40 minutes, helping the flavours develop.

Next, include seafood and prepare the meal.

Following that, add prawns and okra to the dish (if using them).
Cook for a further 5 to 7 minutes or until the prawns turn pink and are done.
Get rid of the bay leaves.
Try the dishes and adjust the seasoning if it tastes good to you.

Step 6: Place the dish on the table.

Place rice into a scoop and use it to serve gumbo into the bowls. Top the meats with slices of spring onions and parsley after cooking.

Food does not contain a Per Serving Nutritional Information.

Each serving has 480 calories.
Protein 35g
Fat 28g
Carbohydrates 25g
Fibre 3g
Sodium 850mg

Information About Ingredients for Cooks in the UK

You could also use smoked chorizo or Polish kielbasa as an alternative for Andouille Sausage.
Okra: If you can find it, it can be used to create a true African meal.
Rice: If using basmati, long grain or any other steamed rice, pour it into the fried rice when plating.
If using rice flour, you will get tasty results, though plain white flour is still traditional for Roux.
Cayenne Level: Rate less or omit the cayenne when preparing mild gumbo. To get some extra heat, toss in a chili or apply a little sauce.

Top Cooking Hints

Allow it to Simmer and Slowly: This will help the gumbo develop the best flavor. Don’t rush.
Leave It Alone: You’ll find that gumbo tastes better if you let it stand overnight.
Include Cold Stock: Mixing cold stock with the hot roux will prevent the roux from clumping.
You can keep your gumbo in the freezer for 3 months. You only need to omit the rice before freezing it.

An example that Happiness was Cleaned Up could happen in the UK.

The very first time I had gumbo was in New Orleans and I have been eager to have it again these many years. Now, my noodles are cooked fresh each month in Manchester. Smoked chorizo can suit your needs just like andouille can. My advice? Spend plenty of time making the roux, since it affects the overall taste.
James W., from Manchester, is a Home Cook.

Common Variations

Instead of chicken and sausage in the gumbo, use prawns, mussels, scallops and white fish.
Sans meat and seafood, mix in mushrooms, okra and chickpeas. Prepare foods with vegetable stock.
Gumbo Z’Herbes: An unusual dish mainly made using greens and herbs which is commonly eaten during Lent in Louisiana.

Students will pay special attention to the role of history and culture.

Gumbo represents the diverse cultures in Louisiana. The term “gumbo” might mean “okra” in the West African language. Roux comes from French traditions and rice and spices were introduced by the Spanish. With time, this drink has come to show Southern hospitality in the Americas.

People in the UK are becoming fond of gumbo because they enjoy its strong taste and comfort, especially during winter nights.

Serving Suggestions

You can too use Cornbread or Soda Bread as a base.
You can also add some hot sauce on top or squeeze a little lime into your soup.
I love to enjoy it with either a lager or a dry cider.

I have leftover pasta, so I prefer to store it in the refrigerator.
Refrigerated food can be stored in airtight containers for a maximum of 4 days.

Allow the food to cool down before you freeze it. This tastes best without rice.

Microwave: Heat by placing the fish in the container, adding a few spoonfuls of water and nuking it on low for 1 minute. Using fresh herbs can bring back your dishes’ original taste.

Eating gumbo is not like any other meal; it brings different cultures and age groups together. The thickened sauce, the meaty sausage, the tender chicken and the juicy prawns give this dish a touch of comfort at any dinner table.

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Frequently Asked questions

Q.What exactly is a “roux” and why is it so important for gumbo?

A.Just being able to think of a roux is like the heart bpm of your gumbo. It’s just flour cooked in oil over a long time but that is what gives the gumbo it’s deep nutty flavor and rich brown color. It’s made slowly requiring patience – you stir constantly over a low flame until the colour turns this lovely deep, dark brown, the colour of a copper penny. This is important step in building all the rest of this dish.

Q.I can’t find Andouille sausage here in Lahore. What’s a good substitute?

A.This is quite a typical problem since Andouille is a certain kind of spicy pork sausage. The substitute that would be good would be utilizing a good quality smoked chicken or beef sausage in a store such as Jalal Sons or Al-Fatah. Otherwise, just ordinary smoked chicken sausages are good, too. Simply add a touch of extra smoked paprika and cayenne pepper (kutti laal mirch) to the gumbo to ape that traditional smoky, spicy oomp.

Q.The recipe mentions okra and filé powder. Do I need both?

A.No, usually you can use one only or the other as a thickener and since fil powder is about impossible to get in Pakistan, you can forget it! Okra (bhindi) is an authentic and natural thickener of gumbo and it is easily found here. It will provide your gumbo with an ideal texture and appetizing classic taste.

Q.What does the recipe mean by the “holy trinity”?

A.It is a playful term used to describe the foundation of the flavour most Creole and Cajun foods have, very similar to how onion, ginger and garlic are the base of our local curries! The holy trinity is merely three ingredients mixed by finely chopping onions (pyaaz), green bell peppers (shimla mirch) and celery. Saucing these 3 in the beginning creates an amazing, clean aromatic base of your gumbo

Q.How spicy is gumbo supposed to be? How can I adjust the heat?

A.Pure gumbo is a smooth, comforting warmth as opposed to a hot heat. The spiciness is provided by cayenne pepper, and the kind of sausage involved. You decide this yourself! Begin with a pinch of cayenne or red chili powder and you may progressively increase it if you think it needs some more punch. In this manner, you can get it one that is absolutely to your family taste.

Q.This seems like a lot of work. Can I make gumbo a day ahead?

A.Yes, and you ought to! One of those wondrous creations is gumbo which seems to improve when it sits overnight. The full flavours are allowed to marry and develop even more riparian flavours overnight. You simply leave it to cool down, keep it in the fridge and lightly reheated it on the cooker before serving it with steaming fresh rice. It is great dawat (dinner party) style.