Gumbo, originally from Louisiana, came out of a great diversity of cultures. With African roots, the dish has evolved by drawing from French, American, Spanish and Caribbean influences—a true melting pot of cultures and cuisine.
Misha Collins went a unique American road trip on Roadfood, Season One as he discovered great food and engaging stories. In a visit to Southern Louisiana, home of Zydeco music, the Roadfood chef stopped by local eateries to learn how true gumbo is made and why it was chosen as the official cuisine of the Pelican State.
Serves 8
INGREDIENTS
- 2 tablespoons vegetable oil
- 1½ pounds boneless skinless chicken thighs chopped into 1½-inch pieces
- 8 ounces sliced Andouille sausage
- ¼ cup unsalted butter
- ½ cup flour
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 green bell pepper chopped
- 1 cup celery chopped
- 1 tablespoon Creole seasoning
- ½ chicken bouillon cube
- ½ tablespoon smoked paprika (traditional paprika may be substituted)
- 1 bay leaf
- 1 14-ounce can chopped tomatoes
- 6 cups chicken stock
- 1 pound shrimp, peeled and deveined
- 3 green onions chopped
- ¼ cup parsley chopped
TO PREPARE
STEP ONE. Lightly season chicken with salt and pepper. Heat oil in a Dutch oven or heavy bottom pot over medium heat. Cook the chicken until browned on each side. Remove chicken from pot and set aside, reserving the oil in the pot.
STEP TWO. Add sausage and cook until browned on the edges. Remove and set aside with the chicken. Add the shrimp and cook until pink, about five minutes.
STEP THREE. Add the butter to the pot and cook until melted. Push any remaining chicken and sausage bits to the center. Stir in flour and cook on medium low heat until it reaches a dark brown color, about 25 minutes. Turn off burner and let cool slightly.
STEP FOUR. Add onion, garlic, bell pepper, and celery to your roux. Coat the vegetables, and cook for eight minutes, stirring often.
STEP FIVE. Add chicken, sausage, and shrimp back to the pot along with Creole seasoning, chicken bouillon, paprika, and a bay leaf. Let cook for five minutes.
STEP SIX. Stir in tomatoes and chicken stock. Bring to a boil and then reduce to a simmer, uncovered for 45 minutes.
