Description
This traditional gumbo recipe features a unique twist with a roasted red pepper infusion, offering a deep, complex flavor and warm color in less time than traditional methods.
Ingredients
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 1 large yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 large green bell pepper, finely diced
- 1 lb beef sausage, sliced
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 (14.5 oz) can crushed tomatoes
- 6 cups chicken stock, divided
- 1 (200g) jar roasted red peppers, drained
- 4 cloves garlic, minced
- 1 tbsp smoked paprika, divided
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 bay leaves
- 12 oz fresh or frozen okra, sliced
- 2 cups dry long-grain white rice
- 1 tbsp olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare Meats: Pat chicken pieces dry and season with salt and pepper. In a large pot or Dutch oven, brown the sliced sausage in 1 tablespoon of oil over medium-high heat for 5-7 minutes; remove and set aside. Add the chicken pieces to the pot and cook until browned on all sides, about 6-8 minutes; remove and set aside.
- Make Dark Roux: Reduce heat to medium. Add the remaining oil to the pot. Gradually whisk in the flour, stirring continuously for 25-35 minutes until the roux reaches a dark, rich, chocolate-brown color. Be careful not to let it burn, as a burned roux must be discarded.
- Build Flavor Base: Add the diced onion, celery, and green bell pepper to the hot roux. Cook, stirring frequently, until the vegetables soften (8-10 minutes). Add the minced garlic, 2 teaspoons of smoked paprika, dried thyme, oregano, cayenne pepper, and black pepper; cook for 1 minute more until fragrant.
- Create Red Pepper Infusion: In a blender, combine the drained roasted red peppers with 1 cup of chicken stock until completely smooth. Gradually whisk in the remaining 5 cups of chicken stock and the blended red pepper mixture into the pot, stirring constantly. Add the crushed tomatoes and bay leaves, then return the cooked sausage and chicken to the pot.
- Simmer and Thicken: Reduce the heat to low, cover, and simmer for at least 45 minutes, stirring occasionally. Stir in the sliced okra and cook, uncovered, for another 15-20 minutes, or until the okra is tender and the gumbo has thickened. Season with sea salt to taste and adjust cayenne pepper if needed.
- Serve with Garnish: Cook white rice according to package instructions while the gumbo simmers. For the garnish, whisk together 1 tablespoon of olive oil, the remaining 1 teaspoon of smoked paprika, and 1 tablespoon of gumbo liquid. Serve this hearty gumbo over rice, drizzled with the smoked paprika oil, and sprinkled generously with fresh parsley.
Notes
To minimize sliminess, avoid overcooking the okra; add it in the final 15-20 minutes of simmering and keep the pot uncovered. If the gumbo seems too thin after simmering, let it simmer uncovered for an extra 10 minutes to reduce the liquid slightly before adding the okra.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 1050 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg