Gumbo is a stew or a heavily seasoned stew that combines several variety ingredients together to make it rich and heavy. It is Louisiana’s official state cuisine which is expected to be made by Africans for the first time in the 18th century.
Ingredients
boneless chicken breast: 3
vegetable oil: 1/4 cup
smoked sausage: 1 pound
all-purpose flour: 1/2 cup
margarine: 5 tbsp
Onion: 1
clove of garlic: 8
green bell pepper: 1
Celery stalks - chopped: 3
Worcestershire sauce: 1/4 cup
flat leaf parsley (leaves along with stem chopped roughly, also some chopped leaves for garnish): ¼ bunches
hot water: 4 cups
beef bouillon cubes: 5
stewed tomatoes with juice: 1
frozen sliced okra: 2 cups
green onions: 4
shrimp (small, peeled, deveined, and cooked): 1/2 pound
salt and pepper – as needed
How To Make Gumbo
- In a large bowl put chicken and season it with salt and pepper.
- Heat some oil over medium-high heat in a heavy bottomed Dutch oven and cook the chicken it. Cook until it gets a brown color on both sides and then removes it from the oven.
- In the same oven add sausage and cook them until they also get browned and then remove them.
- Sprinkle the ½ cup oil over the oil in which both chicken and sausage have been cooked. Add 2 tablespoons of margarine and cook it for 10 minutes, stirring constantly, over medium heat until it is brown. Now let the roux cool.
- Set the Dutch oven again to low heat to melt the remaining margarine. Now add garlic, celery, onion, green pepper and cook for 10 minutes.
- Add salt and pepper to taste, roughly chopped parsley, and pour some Worcestershire sauce and cook for another 10 minutes while stirring the mixture constantly.
- Now add 4 cups of hot water with bouillon cubes and keep whisking until it melts and dissolves.
- Add the chicken and sausage to it bring it to a boil, then reduce the heat, cover the pan with a lid and let it simmer for 45 minutes.
- Further, add tomatoes and okra cover it and let it simmer for another 1 hour on low heat.
- Take it off the heat and serve with chopped onions, parsley, and shrimp on top as a garnish.