#With Tomatoes

When I ask my taste testers to describe what my gumbo tastes like one of the words used most often is “clean” and “velvety”. The “clean” part is from the homemade stock and the “velvety” part is from treatment of the okra. 👌🏾#gumboseason #gumbo #recipes #cooking #ilovetocook #foodie

I made some chicken broth the other day, so I decided to make gumbo tonight. I love a good one pot dinner, and gumbo is perfect for this time of year. Fun fact: okra is naturally a bit slimy because it contains mucilage, a gel-like fiber that thickens as it cooks. That slime is actually what can make gumbo silky, but if you don’t want it gooey, it’s important to sauté the okra for about 15 min first. Recipe: Ingredients: Fresh okra, cleaned and chopped Avocado oil Andouille sausage, thinly sliced (about 12 oz) 3 cups cooked chicken (I used leftover chicken thighs) Optional: ½ lb raw shrimp, peeled and deveined 1 yellow onion, diced 3 bell peppers, diced 2 celery stalks, diced 4 garlic cloves, minced ¾ cup flour ½ cup avocado oil (for the roux) 6 cups chicken broth 1 teaspoon smoked paprika 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons Cajun seasoning 2 bay leaves Salt and pepper to taste Hot sauce optional (I skipped it for the kids) How I make it: Chop the okra and sauté it in avocado oil for about 15 minutes, then set aside. Brown the andouille sausage until crispy and set aside. In the same pot, add avocado oil and flour and cook low and slow until the roux turns a deep brown color (the darker, the more flavor). Add celery, onion, bell peppers, and spices and sauté for a few minutes. Stir in the garlic and cook until fragrant, about one minute. Slowly add the chicken broth and bay leaves, then add the chicken, sausage, and okra. Bring to a simmer and let it cook until thickened and the vegetables are tender. If using shrimp, add them during the last 5–7 minutes of cooking and cook just until pink and opaque. Serve over rice and enjoy. #Dinnerideas #weeknightmeals #recipe

When the gumbo starts simmering, you already know what time it is 😮‍💨🍲 No shortcuts. Just comfort.#gumborecipe #southerncooking #comfortfood #homecooked #fromscratch

This gumbo had the house SILENT 😮‍🔥🍲 Save this for your next comfort meal. #gumbo #comfortfood #southernfood #foodreels #homecooking

Got a Southern man on my hands, y’all 😅 I said yes to making gumbo… not knowing the roux was a whole commitment and workout 😂 I don’t know what it should taste like but either way it was delicious and he said I did pretty good, so I’ll take it! To my Southern friends and gumbo experts how’d I do? Down for any tips or tricks👇🏾 #gumbo #southernfoods #comfortfoods #gumborecipe

If you rush the roux, you don’t deserve the gumbo. #gumbo #homecooking #foodideas #foodporn #dinner

Louisiana Gumbo Recipe 📍 If you got an hour to spare, get this done. ✅ Ingredients: Avocado Oil 🥑 Chicken Thighs Andouille Sausage Homemade Chicken Broth Unbleached Flour Butter 🧈 Mirepoix Garlic Bay Leaves Rosemary Thyme Cajun Seasoning #homechefs #gumbosoul #fromscratch #cooking #recipes

Since FB erased my original live gumbo recipe and tutorial I did another one. The detailed instructions and measurements are included in the recipe pinned in the top of the comments. If you try and like it let me know! #gumbo #gumboseason #cooking #recipes #ilovetocook #foodie #foodies

with love @table.twentythree ❤️ full gumbo recipe coming tomorrow to @table.twentythree so make sure to follow

A rich, dark roux-based quick Cajun Gumbo made with smokey andouille sausage, tender shrimp, and okra... built with a deeply flavorful homemade shrimp stock. Let's make it! Ingredients 1/2 Avocado oil 1/3 c APF 12 oz andouille sausage, sliced 1 lb Shrimp, peeled and deveined, reserve shells for stock) 1 small Red Onion, diced 1/2 Green Bell Pepper, diced 3 Garlic cloves, minced 1–1½ c Okra, sliced 1/2 c Tomatoes, diced 4–5 cups seafood stock (preferably homemade from shrimp shells) 1 tsp dried thyme 1 tsp oregano 1 tbsp onion powder 1 tbsp paprika 1/2- 1 tbsp cayenne pepper, adjust for how spicy you like it ½ tsp black pepper Instructions 1. Make the Dark Roux In a large heavy-bottom pot over medium heat, combine the oil and flour. This can take about 15 minutes. Stir occasionally, you want it dark but not burnt! 2. Bloom the Seasonings Add half of your dry and fresh seasoning directly into the hot roux. Stir and let the spices toast for about 30 seconds to deepen the flavor. 3. Add the Stock Slowly pour in your seafood stock (made from shrimp shells for extra flavor). Stir well to combine and prevent lumps. 4. Add the Okra Let it simmer uncovered for 20-30 minutes. 5. Add in the other half of your dry and fresh seasoning, sausage and tomato to the pot. Let it gently simmer until the flavors have completely married... About 10-15 mins. TASTE IT! 6. Add Shrimp Last When the flavor is exactly where you want it, add the shrimp. Cover your pot. Cook just until pink and opaque (about 2–3 minutes), then immediately turn off the heat. The residual heat will finish cooking them so they stay tender. Bon Appetitty y'all! 🤎

Tonight’s gumbo started with patience and a very dark roux—the kind you don’t rush and definitely don’t walk away from. Low and slow until it’s the color of strong coffee ☕️. From there it’s all the good stuff: andouille sausage, chicken, pork, and shrimp simmering together until the house smells like you meant to cook all day. Deep, smoky, rich, and worth every minute at the stove. This one’s a labor of love—and a full bowl kind of night. 🍲 Gumbo (Serves a Crowd) Time: ~3 hours Ingredients • 1 cup vegetable oil • 1 cup all-purpose flour • 1 large onion, finely minced • 2 green bell peppers, finely minced • 2 celery stalks, finely minced • 6 garlic cloves, finely minced • 1 bunch green onions, chopped • 3–4 lbs boneless, skinless chicken thighs • 2 lbs andouille sausage, sliced • 1 lb pork shoulder (optional), cubed • 2 lbs uncooked shrimp, peeled and deveined • 8 cups chicken stock • 4 cups water • Cajun seasoning (e.g., Slap Ya Mama), to taste • Herbs de Provence, to taste • Gumbo filé, to finish

Cooking the Comments | Gumbo 🥣 For the Roux: 1 cup all-purpose flour, , a little more may be needed 2/3 cup oil For the Gumbo: 1 bunch celery, , diced, leaves and all 1 green bell pepper, , diced 1 large yellow onion, , diced 2-3 cloves garlic 1-2 Tablespoons Cajun seasoning 8-10 cups chicken broth 12 ounce package andouille sausages, , sliced into ‘coins’ Meat from 1 Rotisserie Chicken* hot cooked rice, for serving #cooking #recipe #homecooking #gumbo #louisiana