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Gumbo

Name: Gumbo
Yield: Serves 6 to 8
Cuisine: US & Canada, Creole & Cajun
Ingredients: 3/4 cup plus 1 tablespoon, all-purpose flour; 1/2 cup, vegetable oil; , Salt and pepper; 1 , onion, chopped fine; 1 , green bell pepper, seeded and chopped; 1 , celery rib, chopped fine; 5 , garlic cloves, minced; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, cayenne pepper; 1 (14.5-ounce) can, diced tomatoes, drained; 3 3/4 cups, low-sodium chicken broth, room temperature (see note); 1/4 cup, fish sauce (see note); 4 , bone in chicken thighs (about 2 pounds), skin and excess fat removed; 8 ounces, andouille sausage, halved lengthwise and sliced thin; 2 cups, frozen okra, thawed (optional); 2 pounds, extra-large (21-25) shrimp, peeled and deveined

46 comments

Appears in Cook's Country August/September 2010, Cook's Country TV

This Louisiana specialty is a hearty soup that combines culinary traditions from many different cultures.

SERVES6 to 8

TIME2¾ hours

has video

WHY THIS RECIPE WORKS

We created a relatively hands-off roux for our Gumbo by toasting the flour on the stovetop, adding the oil, and finishing the roux in the oven. For the soup base, we started by making our own shrimp stock, but the process was tedious and ti...

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