Gumbo
This gumbo recipe brings you a hearty Southern classic, packed with bold flavors and a satisfying mix of chicken, sausage, and okra.
Keywords
- Creole & Cajun
- Pork
- Poultry
- Make Ahead
- US & Canada
- Fruits & Vegetables
- Vegetables
- Meat
- Chicken
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Spider strainer
- Plate
- Tongs
- Cooking spoon
- Airtight container
- Ladle
- Mixing bowl
- Kitchen timer
- Kitchen scale
- Paper towel
Ingredients
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1/2 cup vegetable oil
- Salt
- pepper
- 1 onion, chopped fine
- 1 green bell pepper, seeded and chopped
- 1 celery rib, chopped fine
- 5 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon cayenne pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 3/4 cups low-sodium chicken broth, room temperature (see note)
- 1/4 cup fish sauce (see note)
- 4 bone in chicken thighs (about 2 pounds), skin and excess fat removed
- 8 ounces andouille sausage, halved lengthwise and sliced thin
- 2 cups frozen okra, thawed (optional)
- 2 pounds extra-large (21-25) shrimp, peeled and deveined
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