Classic Homemade Gumbo
A hearty comfort food delight from Louisiana, combining spices, vegetables, and proteins for a rich and satisfying dish.
Equipment
- Heavy-Bottomed Pot
Ingredients
Vegetables
- 1 large Onion, diced Provides sweetness and depth of flavor.
- 1 medium Green Bell Pepper, diced Adds crunch and a fresh flavor.
- 2 stalks Celery, diced Contributes earthiness and crunch.
- 4 cloves Garlic, minced Infuses the gumbo with rich aroma.
Broth
- 6 cups Chicken Broth Essential for the gumbo's hearty base.
Spices
- 2 tablespoons Cajun Seasoning Provides signature heat and flavor.
- 2 leaves Bay Leaves Adds herbal notes to the flavor.
Main Ingredients
- 1 cup Okra, sliced Acts as a natural thickener.
- 1 pound Chicken, diced Adds protein and heartiness.
- 1 pound Shrimp, peeled and deveined Contributes seafood flavor.
Garnishes
- 1/2 cup Green Onions, sliced Provides a fresh finish.
- 1/4 cup Parsley, chopped Adds color and freshness.
Instructions
- Heat a large, heavy-bottomed pot over medium heat. Add oil and warm.
- Add diced onions, bell peppers, and celery. Sauté until soft and translucent, about 5-7 minutes.
- Stir in minced garlic and cook for an additional minute.
- Sprinkle in Cajun seasoning and add bay leaves. Stir well and let flavors bloom for about 2 minutes.
- Pour in chicken broth and bring to a gentle simmer.
- Add diced chicken and cook for about 15-20 minutes until tender.
- Add sliced okra and let it simmer for another 10 minutes.
- Add shrimp and cook for 3-5 minutes until pink and opaque.
- Taste for seasoning and adjust as necessary. Remove bay leaves and garnish with green onions and parsley.
- Serve hot with rice or bread.
Notes
For variations, consider adding different proteins or spices to customize the gumbo to your taste.