Louisiana: Gumbo

BY diyabaro@arc-en-ciel.org January 6, 2025

LOUISIANA: GUMBO

History: Gumbo in Louisiana shows a complex of a cultural pot by incorporating West African cultures. This was brought to the New World during slave trade period which was carried by enslaved Africans. In their homelands gumbo was often used to thicken soups by creating a smooth texture. The word gumbo originates from the name Okra which is vegetable in Africa.

Symbolism: Gumbo symbolizes resilience embodying the history and identity of the people who lived in the time of Louisiana’s colonial past.

Ingredients

For the Roux:

  • 1 cup vegetable oil
  • 1 cup all-purpose flour

For the Gumbo:

  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 pound chicken thighs or breasts, cut into bite-sized pieces
  • 1 pound fresh or frozen okra, sliced
  • 1 pound shrimp, peeled and deveined
  • 6 cups chicken or seafood stock
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper
  • 2 teaspoons file powder

Instructions

1. Make the Roux

  1. Place the oil in a pot and set it over medium heat.
  2. Whisk in the flour, slowly, stirring without stopping to avoid lumps.
  3. Stir until the color of the roux reaches deep brown, chocolate-like color. This will take about 20-30 minutes take your time and do not stop stirring, or it will burn.

2. Cook the Vegetables

  1. Stir in the bell pepper, onion, celery, and garlic into the roux. Cook, stirring frequently, until the vegetables have softened, about 5 minutes.

3. Add the Stock and Seasonings

  1. Add the Stock and Seasonings, add the chicken or seafood stock to the pot gradually, whisking to combine with the roux.
  2. Add Cajun seasoning, thyme, smoked paprika, bay leaf, and Worcestershire sauce. Bring to a simmer.

4. Cook the Proteins

  1. Stir in the sliced andouille sausage and chicken. Simmer for 20-30 minutes, stirring occasionally.
  2. Add the okra and simmer for another 10 minutes.

5. Add the Shrimp

  1. Stir in the shrimp and cook for 5-7 minutes, just until the shrimp turn pink and are cooked through.

6. Season and Finish

  1. Taste and adjust seasonings with salt, pepper, and hot sauce.

7. Serve

  1. Spoon cooked white rice into bowls and ladle the gumbo over the top.
  2. Garnish with sliced green onions, fresh parsley, and extra hot sauce if desired.