Gumbo
You need a lot of patience to make a great Gumbo! But those who see it through, will not be disappointed! This Louisiana stew is full of intense flavor, thickened with roux and packed with chicken, sausage, veggies and Cajun seasoning!
Gumbo
Ingredients
Instructions
Notes:
Feel free to add cooked shrimp to the Gumbo when adding the chicken and sausage.
Calories
618.16Fat (grams)
52.92Sat. Fat (grams)
5.83Carbs (grams)
18.12Fiber (grams)
2.36Net carbs
15.76Sugar (grams)
5.46Protein (grams)
20.22Sodium (milligrams)
2659.40Cholesterol (grams)
64.28Directions
1. Heat oil over medium heat in a Dutch oven or large heavy bottomed soup pot.
2. Add the flour and stir together with a whisk until all flour is combined.
3. Reduce heat to medium-low and slowly whisk mixture to make roux.
4. Allow forty-five minutes to an hour whisking constantly until the color of the roux is dark brown being careful not to burn.
5.
Add onions, celery, bell peppers, garlic, Cajun seasoning and parsley. Stir together.
6. Cook for 3-4 minutes stirring occasionally.
7. Add 6 cups of the chicken broth and bring gumbo to a boil over medium heat.
8. Reduce heat to low and simmer for about an hour. Skimming the top when necessary.
9. Add chicken, sausage, remaining chicken broth and Worcestershire sauce.
10. Bring to a slow boil over medium heat.
11. Let simmer for another hour over low heat.
12. While gumbo is simmering, sauté okra in a medium saucepan with 2 tablespoons canola oil for around 10-12 minutes until crisp.
13. Stir in the okra and remove gumbo from heat.
14. Serve warm with white rice and top with extra green onions.