Gumbo

Ingredients

• •400 g Shrimp
• •200 g Okra
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •2 tbsp File powder
• •0.5 tsp Pepper
• •2 tablespoons Olive oil
• •4 cups Chicken stock
• •60 g Roux
• •3 cloves Garlic
• •1 medium Onion

Instructions

1. 1

   Make roux: heat 1/2 cup vegetable oil in a large heavy pot (like a Dutch oven) over medium heat. Add 1/2 cup flour slowly, whisking constantly. Cook, stirring constantly, until chocolate brown, 15-20 minutes.

   💡 The roux is the heart of gumbo - dark roux = deep flavor. Do not stop stirring or it burns. Have your vegetables ready.

2. 2

   Add diced onion, bell pepper, and celery (the Holy Trinity). Cook 5 minutes until softened. Add garlic, cook 1 minute more. The roux should be very dark but not burnt.

   💡 The Trinity builds the flavor base. If roux is too light, the gumbo will taste floury.

3. 3

   Add 6 cups chicken or shrimp stock gradually, stirring to incorporate. Add 2 bay leaves, 1 tbsp thyme, 1 tsp cayenne, 1/2 tsp file powder. Bring to boil, then simmer 30 minutes.

   💡 File powder (sassafras) is traditional but add it at end - cooking destroys its flavor.

4. 4

   Add 400g andouille sausage (sliced) and 500g shrimp (peeled). Simmer 10 minutes until shrimp are pink. Season with salt and pepper to taste.

   💡 Do not overcook shrimp - they become rubbery. Add in last 10 minutes.

5. 5

   Serve over steamed white rice. Garnish with sliced green onions and fresh parsley. Offer hot sauce at table.

   💡 Rice is the vehicle - it soaks up that incredible gravy. The garnishes add brightness that cuts the richness.