Easy Gumbo!
Our Gumbo requires some love and attentive care, but is so simple, anyone can cook it! Be sure you have at least 45 minutes to cook, as there are lots of ingredients to prepare. We’ve altered a couple traditional ingredients to be lower in overall sugar and carbs. And make sure you grab the big pot, because this recipe serves a crowd - at least 6-8 generous servings! The effort will be well worth it, because it is heart-warming, comforting and scrumptious.
What You’ll Need:
1 cup uncooked brown rice
1 stick of butter
1/2 cup flour (or whole wheat flour)
4-5 chicken thighs (bone in or boneless)
2 turkey andouille sausage (silced into rounds)
3 lbs of shrimp (peeled tail on)
4-5 celery stalks chopped
2 bell peppers chopped
4 stalks green onion chopped
2 cups okra chopped into rounds
4 cups chicken or vegetable broth
Diced fresh parsley to garnish
Spices: salt, pepper, garlic powder, paprika, cayenne, dried oregano
Here’s how it’s done:
If you haven’t already, chop your ingredients : celery, peppers, green onion, okra, parsley and sausage.
Boil a small pot of water (about 2 cups of water) - add rice, cover and simmer for 40 minutes. We’ll check back on the rice later.
As the rice cooks, start your roux. This is the base and most important part of gumbo. In a large pot, melt the butter. Once melted, slowly stir in flour until all is incorporated, making a light brown, thick liquid (about 5-7 minutes)
Next, add celery, peppers, green onion, okra and andouille sausage and stir. Add in generous seasoning of salt, pepper, garlic powder, cayenne and oregano. Add broth and bring to a boil (about 8 minutes), then lower heat to low and simmer for about 40 minutes, checking periodically.
OPTIONAL STEP: If you’re feeling fancy, brown the chicken in a seperate pan by heating a little olive oil over med/high heat and placing chicken in hot pan for about 5 minutes each side or until browned. Be sure to season both sides of the chicken with salt and pepper generously. Once browned, add chicken to to the large simmering pot. Browning is not required but does add a more complex flavor to the chicken!
If you omitted step 5, season chicken thighs with salt and pepper and place directly into the big pot to simmer along with the other ingredients.
When the gumbo has adequately thickened, and you are just about ready to serve, add the shrimp. These will cook quickly. Once they are pink and cooked through (less than 5 minutes) give the gumbo a taste. Adjust the seasonings as needed. If you like it spicy, amp up the cayenne and paprika!
The rice should be done by now, so be sure to drain any excess water. Serve gumbo over the brown rice and garnish with chopped parsley. Enjoy!
If you have leftovers, you can store in the fridge in a sealed tupperware for up to a week!
