Super Easy Gumbo Recipe
What is on your mind when you read the word “gumbo”? Is Louisiana the first thing in your mind? Yea, it happens to me too because gumbo is the most famous dish in the realm of Louisiana. This dish appears in all tables of the poor as well as the wealthy. Gumbo consists of stock, meat, a thickener, some vegetables along with peppers and onions.
It can be said that gumbo is a heavily seasoned soup or stew which combines several varieties of meat or may be seafood with sauce. If you have found a gumbo recipe with long paragraphs, you may feel hesitate to cook it. So, here is the easy gumbo recipe that you can simply follow.
Yield: 8 to 10 Ready in: 48 minutes
- ½ cup all-purpose flour
- ½ cup peanut oil
- 1 cup chopped sweet onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 teaspoons Creole seasoning
- 2 teaspoons minced garlic
- 3 cans low-sodium chicken broth
- 4 cups shredded cooked chicken
- ½ pound andouille sausage (cut into ¼-inch-thic slices)
- 1 pound peeled large raw shrimp
- 1 ½ cups frozen black-eyed peas (thawed)
- In a large Dutch oven, heat some oil over medium-high heat. Whisk in the flour gradually and cook for about 5 to 7 minutes until the flour is chocolate colored.
- Reduce the heat to medium and stir in onion, bell pepper, celery and Creole seasoning. Cook and stir constantly for 3 minutes. After 3 minutes, stir in chicken broth gradually and add chicken, sausage and thawed peas.
- Next, increase the heat to medium high and bring to a boil. Reduce heat to low to simmer and stir occasionally for 20 minutes. Add shrimp and cook for another 5 minutes until the shrimp turn pink.