If you are looking for some easy gumbo recipes, you have come to the right place! Gumbo is a classic Cajun dish that can be made with shrimp, chicken, sausage, or any other type of protein that you like. It is a hearty and filling meal that is perfect for wintertime. In this article, we will share some of our favorite easy gumbo recipes with you. So, whether you are a beginner cook or an expert chef, you will find something to love in this post!
What Is Gumbo?
Gumbo is a soup or stew that originates from Louisiana. It is made with a roux, which is a mixture of flour and fat (usually butter) that is used to thicken the dish. Gumbo also typically contains vegetables, such as celery, onions, and bell peppers. And of course, it would not be complete without some protein! Chicken, shrimp, and andouille sausage, then seasoned with Cajun seasoning are all popular choices for homemade gumbo.
Creole gumbo is a popular French version of the cuisine that includes richer components such as butter, tomatoes, and shrimp.
How Do You Make Gumbo?
Making a favorite gumbo recipe can seem like a daunting task, but it is actually pretty simple! The first step is to make the roux. This is done by cooking flour and fat together until they form a thick paste. Next, you will add the vegetables and cook them until they are soft. Then, you will add the protein of your choice and let the whole thing simmer until it is nice and thick.
Roux:
In a medium pot, heat up ½ cup of oil (vegetable or canola works well) over medium-low heat in a dutch oven. Once the oil is hot, add ¾ cup of flour and whisk together until it forms a smooth paste. Cook the roux, stirring frequently, until it turns a dark brown color. This will take about 15-20 minutes.
Add the following vegetables to the pot:
- ½ onion, chopped
- ½ green bell pepper, chopped
- ½ celery stalk, chopped
Stir everything together and cook for about five minutes, or until the veggies are soft.
Now it’s time to add your protein! You can use chicken broth, shrimp, hot sauce, or whatever you like. If you are using raw chicken or shrimp, add it to the pot now and cook for about ten minutes, or until the meat is cooked through. If you are using cooked sausage or pre-cooked skinless chicken thighs, you can add it in later.
Now it’s time to add the Orleans-style gumbo. You can use a store-bought gumbo base, or you can make your own by simmering water, garlic, and green onions together until the flavors have infused into the water.
Once you have added the gumbo base (or water), bring everything to a boil. Then reduce the heat and let the gumbo simmer for about 30 minutes so that all of the flavors can come together. Take a little longer if fresh okra is used.
Serve the gumbo over hot cooked rice, and enjoy!
Five Stages Of Cooking Roux
There are five stages of cooking roux: white roux, blond roux, peanut butter roux, chocolate roux, and burnt roux.
- White Roux: White roux is the lightest color that roux can be. It has a floury taste and does not add much flavor to gumbo. To make a white roux, cook equal parts flour and fat over low or medium-high heat until the mixture becomes foamy and bubbly.
- Blond Roux: Blond roux is golden in color and has a slightly nutty flavor. To make a blond roux, cook equal parts flour and fat over medium heat until the mixture turns golden brown.
- Peanut Butter Roux: The peanut butter roux is brown in color and has a nutty flavor. To make a peanut butter roux, cook equal parts flour and fat over medium-high heat until the mixture turns dark brown.
- Chocolate Roux (Dark Roux): The chocolate roux is very dark brown in color and has a bitter chocolate flavor. To make a chocolate roux, cook equal parts flour and fat over high heat until the mixture turns black. This is also known as a dark brown roux.
- Burnt Roux: Burnt roux is black in color and has a burnt flavor. To make a burnt roux, cook equal parts flour and fat over high heat until the mixture starts to smoke. This is the stage where you have to be careful not to actually burn the roux.
Now that you know how to make a roux, you are well on your way to making gumbo! Just remember to add the vegetables, protein, and gumbo base, and let everything simmer until it is nice and thick. Serve over rice, and enjoy!
Creole Andouille Gumbo Delicious Recipe
Ingredients:
- ½ cup vegetable oil
- ¾ cup flour
- ½ onion, chopped
- ½ green bell pepper, chopped
- ½ celery stalk, chopped
- Rotisserie Chicken, shrimp, sausage, or other protein of choice
- Gumbo base or water
- Garlic
- Green onions
Instructions:
In a medium pot, heat up the oil over medium heat. Once the oil is hot, add the flour and whisk together until it forms a smooth paste. Cook the roux, stirring frequently, until it turns a dark brown color. This will take about 15-20 minutes. Add the onion, bell pepper, and celery to the pot and stir everything together. Cook for about five minutes, or until the veggies are soft. Now it’s time to add your protein of choice. If you are using raw chicken or shrimp, add it to the pot now and cook for about ten minutes, or until the meat is cooked through. If you are using cooked sausage or pre-cooked chicken or shrimp, you can add it in later. Once the protein is cooked, add the gumbo base (or water) and bring everything to a boil. Then reduce the heat and let the gumbo simmer for about 30 minutes so that all of the flavors can come together. Serve over cooked rice and enjoy!
Final Words
Gumbo is a delicious and hearty dish that is perfect for a cold winter day. This Creole Andouille Gumbo recipe is easy to follow and sure to please everyone at the table. So what are you waiting for? Give it a try today!
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