Description of the Meal: Gumbo is a traditional Louisiana dish that is made with a dark roux, a variety of vegetables and meats, and served over rice.
- 1/2 cup of vegetable oil
- 1/2 cup of all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups of chicken or seafood broth
- 1 lb of andouille sausage, sliced
- 1 lb of chicken breast or thighs, diced
- 1 lb of shrimp, peeled and deveined
- 1 tablespoon of dried thyme
- 2 bay leaves
- 1 teaspoon of cayenne pepper
- Salt and black pepper to taste
- Cooked white rice for serving
- In a large Dutch oven or stockpot, heat the vegetable oil over medium-high heat. Add the all-purpose flour and whisk constantly until the mixture turns a dark brown color, about 30 minutes.
- Add the diced onion, green bell pepper, celery, and minced garlic to the pot and cook for 5-7 minutes, or until the vegetables are softened.
- Add the chicken or seafood broth to the pot and stir until well combined with the roux.
- Add the sliced andouille sausage, diced chicken, dried thyme, bay leaves, cayenne pepper, salt, and black pepper to the pot and stir until well combined.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 45-60 minutes, or until the chicken is fully cooked and the flavors have melded together.
- Add the peeled and deveined shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are fully cooked.
- Serve hot over cooked white rice.
Gumbo is a hearty and filling dish that can be high in calories and fat, depending on the ingredients used. The dish is typically high in protein and can be a good source of vitamins and minerals if made with plenty of vegetables. To make the dish healthier, consider using leaner meats like chicken or turkey instead of sausage, and adding extra vegetables like okra or bell peppers for more fiber and nutrients.