Talk about a melting pot.
Louisiana gumbo is the classic American hodgepodge, a stew of many ingredients and diverse heritage, including West African and American Indian.
Like most gumbo recipes, this one begins with a roux, a thickener that comes from French cuisine and gives the stew its distinctive flavor.
Ingredients
Serves 8 to 10
For the Cajun Spice Blend
1 tablespoon salt
1 tablespoon hot paprika
1 tablespoon onion powder
1½ teaspoons garlic powder
1½ teaspoons black pepper
1½ teaspoons white pepper
1½ teaspoons dried thyme
1½ teaspoons dried basil
1½ teaspoons dried oregano
1½ teaspoons dried celery or celery seed
¾ teaspoon dry mustard
½ teaspoon cayenne
For the Roux
½ cup flour
½ cup vegetable oil or bacon fat
For the gumbo
2 tablespoons gumbo file powder (see tip)
½ pound okra, chopped into star-shaped coins
1 onion, chopped
3 ribs celery, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
3 cups chicken stock
½ cup chopped scallions
¼ cup chopped fresh parsley
2 tablespoons chopped garlic
2 tablespoons Cajun spice blend
1 tablespoon vegetable oil
1 pound andouille sausage, sliced
1 pound boneless, skinless duck or chicken breast, diced
1 pound large or jumbo shrimp, peeled and deveined
Ground white, black and cayenne peppers to taste
Salt to taste
Tip: Gumbo file powder, made from dried sassafras leaves, is available at Penzey’s Spices, 1048 Rockville Pike, Rockville, or can be ordered online at www.penzeys.com.
For cooking instructions, see the gallery below:
