Any restaurant’s imitation of gumbo will pale in comparison to the homemade dish, especially when it is prepared surrounded by family and friends. Gumbo is a soup that celebrates variety and can feature a plethora of different proteins, ranging from chicken to sausage to seafood. The wait for this soup to finish is torturous, and the aromatics of the sassafras root will tease you until it is finally time to chow down. This meal is best enjoyed with good company and a big loaf of crusty bread.
Recipe Courtesy of Richard’s | @richardsboise
Ingredients
- 2 tablespoons flour
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 medium jalapeño pepper, diced
- 2–3 garlic cloves
- 4 ounces tasso or andouille sausage, chopped
- 2 quarts hot water or hot stock
- 1 (1-pound) can diced tomatoes in juice
- 3½ tablespoons salt
- ¾ teaspoon red pepper (cayenne)
- 1 large bay leaf
- ¼ teaspoon thyme
- Proteins of your choice
- ½ cup chopped parsley
- ½ cup chopped green onion
- Gumbo filé – approximately 1 tablespoon per quart
Instructions
In a saucepan over medium heat, add the oil and flour. Using a wooden spoon, stir constantly. e dark roux should be a dark caramel color. When roux is as dark as possible and not burned, add onion, peppers, garlic and sausage. Stir to cook the vegetables for 1 minute. Add hot stock and stir to incorporate roux. Add tomatoes, salt, pepper, bay leaf and thyme. Bring to a boil and then simmer partially covered for 30 minutes.
Add proteins of your choice. Simmer 15 minutes to cook through. Taste for seasoning. Stir in fil. just before ready to eat. Garnish with chopped fresh parsley and green onions.
