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savory louisiana gumbo delight

Louisiana Gumbo

This authentic Louisiana gumbo brings the heart of Cajun country to your kitchen with its perfect dark roux and vibrant blend of vegetables. The magic happens during the careful transformation of flour and oil into a rich, nutty base that defines real gumbo, creating a deeply flavorful comfort food that store-bought versions can never match.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Main Course
Cuisine: Cajun
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 6 cloves garlic minced
  • 1/2 cup green bell pepper chopped
  • 1/2 cup red bell pepper chopped
  • 1 large onion diced
  • 1/2 cup celery chopped
  • 1/2 cup fresh parsley chopped
  • 1/2 cup scallion sliced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon creole seasoning Tony Chachere's recommended
  • 2 pounds protein shrimp, chicken, or other seafood
  • white rice for serving

Equipment

  • Large stockpot
  • Wooden spoon
  • Ladle

Method
 

  1. In a large stockpot over medium-high heat, combine vegetable oil and all-purpose flour to create a roux.
  2. Stir the roux constantly for about 15 minutes until it transforms into a deep, dark brown color (between chocolate and coffee grounds).
  3. Add the diced onion, chopped parsley, chopped celery, chopped bell peppers, sliced scallions, and minced garlic to the roux.
  4. Cook the vegetables for about 10 minutes, stirring regularly, until they become tender and have released their flavors into the roux.
  5. Pour in the chicken broth, salt, and creole seasoning. Cover the pot and let it simmer for 15 minutes, stirring occasionally to prevent sticking.
  6. Add your chosen protein (shrimp, chicken, or other seafood) and simmer for an additional 10 minutes until thoroughly cooked.
  7. Serve the gumbo ladled over steaming white rice.

Notes

The key to authentic gumbo is patience with the roux - it must reach that perfect dark color without burning. If using chicken, you may want to cook it separately first or add it earlier in the simmering process to ensure it's fully cooked. For seafood lovers, try mixing proteins like shrimp and crab for extra flavor.
Okra is a traditional addition that can be included for both flavor and its natural thickening properties. Add 1 cup of sliced okra with the vegetables if desired.
Leftovers can be refrigerated for up to 3 days and often taste even better as the flavors continue to develop. The gumbo also freezes well for up to 3 months.