If there’s a more satisfying meal to make for cool weather, we haven’t found it.
Our end result is a vibrant, cayenne-kissed dish that allows all of the ingredients to shine.
What Is Traditional Gumbo Made Of?
Credit: Southern Living
It is typically sprinkled over gumbo after cooking to tighten it up and add an earthy flavor.
Gumbo can be prepared up to two days in advancethe flavors will continue to deepen as it rests.
Reheat on the stovetop over low heat until hot throughout before serving.
Thaw in the refrigerator overnight if frozen, then reheat on the stovetop until hot throughout before serving.
cartons chicken broth
1lb.fresh okra, trimmed and cut into 1/2-in.
pieces (about 2 3/4 cups)
(14.5-oz.)
Using a slotted spoon, remove sausage to drain on paper towels; reserve drippings in pan.
Make roux:
Add butter to hot drippings in Dutch oven, stirring until melted.
Add broth, sausage, seasonings:
Gradually stir in broth.
Simmer gumbo:
Increase heat to medium-high, and bring mixture to a boil.
Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours.
Finish and serve:
Remove and discard bay leaves.
Stir in shrimp, and cook until shrimp turn pink, about 5 minutes.
Stir in parsley, and remove from heat.
Serve gumbo over hot cooked rice.
Garnish with sliced scallions and file powder, if desired.
The lighter the roux, the more thickening power it will have.
Gumbo can vary as much as the cooks who make it.
