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ID
americanutama· 6 servings

≈776 kkal · P 11.6g · L 12.5g · KH 156.8g (per recipe, TKPI estimate)

Gumbo Louisiana

MBG-eligible

Louisiana Gumbo

Gumbo Louisiana
Photo: Southern Foodways Alliance, CC BY 2.0 · wikimedia-commons

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 lb andouille sausage, sliced
  • 1.5 lbs boneless chicken thighs, cubed
  • 1 lb fresh okra, sliced
  • 1 (14.5 oz) can diced tomatoes
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tbsp filé powder
  • 1/4 cup sliced green onions
  • 2 tbsp chopped fresh parsley
  • 2 cups cooked white rice for serving

Instructions

  1. 1Heat oil in a large heavy pot over medium heat. Whisk in flour and cook, stirring constantly, until roux turns dark chocolate brown, 20-25 minutes.
  2. 2Add onion, bell pepper, and celery to roux; cook until softened, 5 minutes. Stir in garlic and cook 1 minute more.
  3. 3Add andouille sausage and chicken; cook until chicken is browned, 5-7 minutes.
  4. 4Stir in okra, diced tomatoes, chicken stock, bay leaves, thyme, and cayenne. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes.
  5. 5Remove bay leaves. Stir in filé powder, green onions, and parsley. Season with salt and black pepper to taste.
  6. 6Serve hot over cooked white rice.

Source: llm-generated