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soul warming louisiana gumbo creation

Soul-Warming Louisiana Gumbo

This soul-warming Louisiana gumbo brings the true taste of the bayou straight to your kitchen. With its rich, dark roux and perfect blend of vegetables and seasonings, this traditional recipe creates a deeply flavorful base that transforms simple ingredients into pure Southern comfort food magic.
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Course: Main Course
Cuisine: American
Keyword: Gumbo, Southern
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 385kcal

Equipment

Chopping Board
Chef's Knife
Stockpot

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion diced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup sliced scallion
  • 6 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon creole seasoning Tony Chachere's
  • 2 lbs shrimp or 2 lbs chicken
  • Steamed white rice for serving

Instructions

  • In a large stockpot, combine oil and flour and cook over medium-high heat for about 15 minutes, stirring almost constantly, until mixture turns very dark brown, almost between brown and black. This is your roux.
  • Add onions, parsley, celery, bell peppers, scallions and garlic to the roux and cook about 10 more minutes, stirring regularly, until vegetables are tender.
  • Add chicken broth, salt, and creole seasoning to the pot.
  • Cover pot and simmer for 15 minutes, stirring occasionally.
  • Add your chosen meat and simmer an additional 10 minutes until cooked through.
  • Ladle over steamed white rice and serve immediately.

Notes

  • The roux is essential - don't rush this step as the dark color develops the deep, nutty flavor that makes authentic gumbo
  • If using crab claws or blue crab halves, cook a little longer to guarantee they're cooked all the way through
  • You can add a 10 oz package of frozen okra in step 3 for additional thickness and traditional flavor
  • Gumbo tastes even better the next day as flavors continue to meld - store in refrigerator for up to 3 days
  • For best results, use a heavy-bottomed pot to prevent the roux from burning
  • Can substitute andouille sausage, crawfish, or oysters for different protein variations

Nutrition

Serving: 1.5cup | Calories: 385kcal | Carbohydrates: 28g | Protein: 32g | Fat: 16g | Saturated Fat: 2.5g | Cholesterol: 185mg | Sodium: 890mg | Potassium: 485mg | Fiber: 2g | Sugar: 4g