Tianaâs Bayou âSwampâ Gumbo
Tianaâs Bayou âSwampâ Gumbo
Ingredients
For the Gumbo Base
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 1 green bell pepper, medium, diced
- 1 yellow onion, medium, diced
- 3 stalks celery, diced
- 6 cloves garlic, minced
- 1 tablespoon salt-free Cajun seasoning, to 2 tablespoons
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons black pepper, freshly ground
- 1 teaspoon filĂŠ powder, to 2 teaspoons
- 6 cups chicken broth
For the Meats and Seafood
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs
- 14 ounces andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
For the Vegetables and Garnish
- 8 okra pods, to 10, sliced
- 4 baby Bella mushrooms, to 5, minced (optional)
- as needed vegetable oil, for sautĂŠing
- as needed parboiled rice, for serving
- as needed Tabasco sauce, for serving
- as needed green onions, chopped, for garnish
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large Dutch oven or skillet over medium-high heat. Season the chicken thighs with salt and freshly ground black pepper. Add the chicken to the hot oil and cook until browned on all sides and cooked through. Remove the chicken from the pot and let it cool slightly before cutting it into cubes. Set aside.
âąď¸ 10 min
- 2
Add the sliced andouille sausage to the same pot (add a little more oil if needed). Brown the sausage slices until they are crisped on the edges. Remove the sausage from the pot and set aside with the chicken.
âąď¸ 8 min
- 3
In the same large Dutch oven, combine 3/4 cup of vegetable oil and 3/4 cup of all-purpose flour. Stir constantly over medium-low heat for approximately 1 hour, or until the roux achieves a dark chocolate brown color. This step is crucial for the gumbo's flavor and color.
âąď¸ 60 min
- 4
Add the diced yellow onion, diced celery, and diced green bell pepper into the dark roux. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
âąď¸ 8 min
- 5
Slowly whisk in the chicken broth, 1 cup at a time, into the roux mixture until it is smooth and no lumps remain. Bring the mixture to a gentle simmer.
âąď¸ 10 min
- 6
Stir in the salt-free Cajun seasoning (starting with 1 tablespoon and adding more later if desired), dried thyme, dried oregano, bay leaves, kosher salt, freshly ground black pepper, and filĂŠ powder.
âąď¸ 2 min
- 7
Add the cubed browned chicken and the sliced browned sausage back into the pot. Simmer the gumbo, covered, for 1 to 2 hours, stirring occasionally, until it has thickened to your desired consistency and the chicken is tender.
âąď¸ 90 min
- 8
While the gumbo simmers, if using, sautĂŠ the minced baby Bella mushrooms in a little oil in a separate skillet until lightly browned. In the same skillet, sautĂŠ the sliced okra pods in a little oil until lightly browned. Stir the sautĂŠed okra (and mushrooms, if used) into the gumbo.
âąď¸ 10 min
- 9
During the last 3 to 4 minutes of cooking, add the peeled and deveined shrimp to the gumbo. Cook just until the shrimp turn pink and opaque, being careful not to overcook them.
âąď¸ 4 min
- 10
Remove the bay leaves from the gumbo. Taste and adjust the seasoning with more salt or Cajun spice if needed. Serve the gumbo hot with parboiled rice, a dash of Tabasco sauce, and garnished with chopped green onions or fresh parsley.
âąď¸ 3 min
Kitchen Tools
Tianaâs Bayou âSwampâ Gumbo
For the Gumbo Base
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 1 green bell pepper, medium, diced
- 1 yellow onion, medium, diced
- 3 stalks celery, diced
- 6 cloves garlic, minced
- 1 tablespoon salt-free Cajun seasoning, to 2 tablespoons
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons black pepper, freshly ground
- 1 teaspoon filĂŠ powder, to 2 teaspoons
- 6 cups chicken broth
For the Meats and Seafood
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs
- 14 ounces andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
For the Vegetables and Garnish
- 8 okra pods, to 10, sliced
- 4 baby Bella mushrooms, to 5, minced (optional)
- as needed vegetable oil, for sautĂŠing
- as needed parboiled rice, for serving
- as needed Tabasco sauce, for serving
- as needed green onions, chopped, for garnish
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large Dutch oven or skillet over medium-high heat. Season the chicken thighs with salt and freshly ground black pepper. Add the chicken to the hot oil and cook until browned on all sides and cooked through. Remove the chicken from the pot and let it cool slightly before cutting it into cubes. Set aside.
âąď¸ 10 min - 2
Add the sliced andouille sausage to the same pot (add a little more oil if needed). Brown the sausage slices until they are crisped on the edges. Remove the sausage from the pot and set aside with the chicken.
âąď¸ 8 min - 3
In the same large Dutch oven, combine 3/4 cup of vegetable oil and 3/4 cup of all-purpose flour. Stir constantly over medium-low heat for approximately 1 hour, or until the roux achieves a dark chocolate brown color. This step is crucial for the gumbo's flavor and color.
âąď¸ 60 min - 4
Add the diced yellow onion, diced celery, and diced green bell pepper into the dark roux. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
âąď¸ 8 min - 5
Slowly whisk in the chicken broth, 1 cup at a time, into the roux mixture until it is smooth and no lumps remain. Bring the mixture to a gentle simmer.
âąď¸ 10 min - 6
Stir in the salt-free Cajun seasoning (starting with 1 tablespoon and adding more later if desired), dried thyme, dried oregano, bay leaves, kosher salt, freshly ground black pepper, and filĂŠ powder.
âąď¸ 2 min - 7
Add the cubed browned chicken and the sliced browned sausage back into the pot. Simmer the gumbo, covered, for 1 to 2 hours, stirring occasionally, until it has thickened to your desired consistency and the chicken is tender.
âąď¸ 90 min - 8
While the gumbo simmers, if using, sautĂŠ the minced baby Bella mushrooms in a little oil in a separate skillet until lightly browned. In the same skillet, sautĂŠ the sliced okra pods in a little oil until lightly browned. Stir the sautĂŠed okra (and mushrooms, if used) into the gumbo.
âąď¸ 10 min - 9
During the last 3 to 4 minutes of cooking, add the peeled and deveined shrimp to the gumbo. Cook just until the shrimp turn pink and opaque, being careful not to overcook them.
âąď¸ 4 min - 10
Remove the bay leaves from the gumbo. Taste and adjust the seasoning with more salt or Cajun spice if needed. Serve the gumbo hot with parboiled rice, a dash of Tabasco sauce, and garnished with chopped green onions or fresh parsley.
âąď¸ 3 min