Gumbo
This Louisiana specialty is a hearty soup that combines culinary traditions from many different cultures.
Gather Your Ingredients
Key Equipment
Before You Begin
This recipe is engineered for efficiency: Get the roux in the oven and then prep the remaining ingredients. A heavy, cast-iron Dutch oven yields the fastest oven roux. If a lightweight pot is all you’ve got, increase the oven time by 10 minutes. The chicken broth must be at room temperature to prevent lumps from forming. Fish sauce lends an essential savory quality. It’s sold in most grocery stores in the international food aisle; if you can’t find it, see "Secret Ingredient: Fish Sauce" for substitution information. Since the salt content of fish sauce varies among brands, taste the finished gumbo before seasoning with salt.
Instructions
1.
MAKE ROUX Adjust oven rack to lowest position and heat oven to 350 degrees. Toast ¾ cup flour in Dutch oven on stovetop over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover, transfer pot to oven, and cook until mixture is deep brown and fragrant, about 45 minutes. (Roux can be refrigerated in airtight container for 1 week. To use, heat in Dutch oven over medium-high heat, whisking constantly, until just smoking, and continue with step two)
2.
COOK AROMATICS Transfer Dutch oven to stovetop and whisk cooked roux to combine. Add onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 10 minutes. Stir in remaining flour, garlic, thyme, and cayenne and cook until fragrant, about 1 minute. Add tomatoes and cook until dry, about 1 minute. Slowly whisk in broth and fish sauce until smooth. Season chicken with pepper. Add chicken and bring to boil.
3.
SIMMER GUMBO Reduce heat to medium-low and simmer, covered, until chicken is tender, about 30 minutes. Skim fat and transfer chicken to plate. When chicken is cool enough to handle, cut into bite-size pieces and return to pot; discard bones.
4.
FINISH GUMBO Stir in sausage and okra, if using, and simmer until heated through, about 5 minutes. Add shrimp and simmer until cooked through, about 5 minutes. Season with salt and pepper. Serve. (Gumbo can be refrigerated in airtight container for 1 day.)
5.
MAKE AHEAD: Gumbo can be made through step 3 and refrigerated in an airtight container for 3 days. To serve, bring gumbo to simmer, covered, in Dutch oven. Remove lid and proceed with recipe as directed.
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