Gumbo is the most famous – and very likely, the most popular – dish in the realm of Louisiana cooking. It crosses all class barriers, appearing on the tables of the poor as well as those of the wealthy.
Ingredients might vary greatly from one cook to the next, and from one section of the state to another; nonetheless, a steaming bowl of sumptuous gumbo is considered as one of life’s cherished pleasures, as germane to Louisiana as chili is to Texas.
Give this recipe for everything gumbo from the cooking channel to see if it is one of the combo of ingredients you like. This is also a meal you can eat immediately or store as a make-ahead dinner.
- 1 tablespoon smoked sweet paprika or sweet paprika, a palmful
- 1 ½ teaspoons coriander, half a palmful
- 1 ½ teaspoons ground cumin, half a palmful
- 1 ½ teaspoons cayenne pepper, half a palmful
- Few sprigs fresh thyme, leaves picked and chopped
- 2 bay leaes
- 1 large onion, chopped
- 1 large green bell pepper or 2 small, chopped
- 2 red or green chiles, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, chopped or sliced
- 2 pounds boneless, skinless chicken, cut into large pieces
- Salt and freshly ground black pepper
- ½ cup flour, plus more for dredging
- 2 tablespoons plus ½ cup peanut or vegetable oil
- 1 pound andouille sausage
- 1 (15-ounce) can stewed tomatoes or diced tomatoes with chiles
- 1 (12-ounce bottle beer
- 6 cups chicken stock
- 12 ounces lump crabmeat or shrimp, peeled and deveined*
- 1 bunch scallions, trimmed and chopped
- 1 teaspoon hot sauce
*Cook’s Note: If serving later in work-week, pick up seafood fresh; if serving on cook-night or as second night’s meal, pick up crab or shrimp with your big-shop. Suggestion: Serve with scallion rice.
- In bowl, mix the paprika, coriander, cumin, cayenne, pepper, thyme and bay leaves. Reserve the seasoning blend.
- Chop and reserve the Trinity-Plus-Two mix of onions, peppers, celery and garlic.
- Heat a large Dutch oven over medium-high heat.
- Season the chicken with salt and pepper and dredge in flour.
- Add about 2 tablespoons oil and when hot , add chicken pieces, turning occasionally.
- When browned, remove to a plate.
- Remove the casings from sausage and slice on an angle, in large chunks.
- Brown the andouille in a drizzle of oil and remove to plate.
- Pour off the fat, then add the remaining ½ cup oil and ½ cup flour – whisk constantly until medium-golden brown in color (think peanut butter).
- Add the vegetables, seasoning blend, salt and pepper to the pot.
- Stir 6 to 8 minutes to soften the vegetables a bit.
- Add the tomatoes and beer to the pot and reduce beer by half, 2 minutes.
- Add the stock, chicken and andouille back to the pot, simmer to combine the flavors, then cool completely and store for a make-ahead meal.
To reheat the gumbo:
- Place the gumbo in a covered pot over medium heat, stir in the crab or shrimp and heat through or cook shrimp, until pink and firm.
- Top with scallions and serve with scallion rice, if desired.