This meal is a Cajun staple! It requires time to simmer and build flavor, but it is worth every second. If you like bold flavors and chunky soups, you’ll like this!
* You can make this meal with different types of proteins. Popular combinations include: chicken, chicken and andouille sausage, seafood (most commonly shrimp). Buy appropriate stock according to your protein.
** If you do not live in the South, then these seasonings may be difficult to find. Consider purchasing some online. You’ll definitely want these – they make the meal what it is!
In a LARGE stockpot, cook the flour and oil over medium-low heat. Continue to stir to prevent burning. This is called the roux (pronounced ROO). It’s the basis of the gumbo! Be sure not to burn it, or the entire meal will taste burnt. Continue stirring until the roux turns a dark caramel color (this will take awhile).
Once it’s dark enough, add in the bell pepper, celery, onion, and garlic. Cook for 2 minutes. Remove and set aside.
Next, add the chicken stock and enough water to fill the pot halfway. Bring to a boil, add a handful of salt, then add the vegetable mixture. Stir to break up the vegetable mixture.
Let boil for about 30 minutes, then add the browning sauce.
Add meat and continue to simmer for 15 minutes.
Add parsley and green onions.
Season to taste with salt, pepper, cajun seasoning.
Generously sprinkle gumbo file on top. Mix together and simmer for 30 more minutes.
Serve over white rice. Suggested sides: potato salad and garlic french bread.
Serves 10+ and is the perfect meal for a cold or rainy day!