This recipe is from Chapter Three of The One-Pot Casserole Cookbook
The official cuisine of Louisiana, gumbo is a stew made from thickened stock, onions, bell peppers, celery, and meat or seafood. Aside from these criteria, there are seemingly endless variations on the dish, questioning what defines “traditional.” The closest I’ve ever been to Louisiana is reading an Emeril Lagasse cookbook on my couch in Tennessee, so I can’t promise this recipe is authentic. But, with andouille sausage, chicken, shrimp, and the perfect amount of heat, I can promise you’ll be glad it makes such a large pot.
Makes 8 servings
Ingredients
2 tablespoons olive oil
1 tablespoon butter
3 slices bacon, chopped
14 ounces smoked andouille sausage, sliced 1/4-inch thick
1 medium onion, diced
1 large green bell pepper, diced
3 stalks celery, diced
2 teaspoons minced garlic
4 teaspoons brown sugar
2 tablespoons paprika
2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper, more or less to taste
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
6 1/2 cups chicken broth
2 cups frozen sliced okra
8 ounces raw shrimp, peeled
1 1/2 – 2 cups cooked shredded chicken
6 scallions, finely chopped
1/2 cup fresh parsley, finely chopped
Cooked rice, for serving
Instructions
- Preheat the oven to 350° F.
- Set a Dutch over medium-high heat and add the oil and butter. Once the butter is melted, add the bacon and sausage. Sauté for 5-6 minutes, until the sausage is lightly browned and the bacon is starting to crisp.
- Add the onions, peppers, and celery, and sauté for 3-4 minutes more, until the vegetables are slightly softened. Stir in the garlic, brown sugar, paprika, thyme, oregano, mustard, cayenne, salt, and black pepper. Continue cooking for about 1 minute, just until fragrant.
- Sprinkle the flour into the pot and stir to coat the meat and vegetables. Slowly stream the broth into the pot, stirring to dissolve the flour. Cook the sauce, stirring frequently, until it begins to bubble and thicken slightly. Add the frozen okra and let the sauce bubble for 1-2 minutes longer, until the okra is thawed.
- Leave the Dutch oven uncovered and transfer it to the middle rack of the preheated oven. Bake for 40-45 minutes, until the gumbo is bubbling and the vegetables are tender. Open the oven and stir in the raw shrimp, chicken, and 3/4 of the chopped scallions and parsley. Continue baking for 6-7 minutes more, until the shrimp is pink.
- Remove the pot from the oven. Allow the gumbo to cool for at least 15 minutes. Garnish with the reserved chopped scallions and parsley, and serve over rice.
