Southern Style Gumbo: The Ultimate Comfort Food Recipe
Introduction to Southern Style Gumbo
Southern style gumbo is not just a dish; it’s a celebration of culture and flavor. This hearty stew, originating from Louisiana, combines influences from African, French, Spanish, and Native American cuisines. With its rich flavors and aromatic ingredients, gumbo is perfect for gatherings, family dinners, or a cozy night in. In this article, you’ll learn how to make a delicious southern gumbo that will transport you straight to the heart of New Orleans with every spoonful.
A Personal Story Behind My Southern Style Gumbo Journey
My journey with gumbo began during a family trip to New Orleans. The vibrant streets were filled with the aroma of spices and simmering stews. I remember sitting at a small café, savoring a bowl of gumbo that was bursting with flavors. It was a dish that brought people together, and I knew I had to recreate that magical experience at home. Over the years, I have perfected my gumbo recipe, making it a staple in my kitchen and a favorite among my friends and family.
What Makes This Southern Style Gumbo Recipe Special?
What sets this gumbo recipe apart is the combination of savory andouille sausage, succulent shrimp, and a blend of fresh vegetables that create a symphony of flavors. The secret lies in the roux, a mixture of flour and fat that thickens the stew and adds a rich, nutty flavor. This recipe is adaptable, allowing for various substitutions to cater to dietary preferences, whether gluten-free or paleo. Plus, it’s a dish that can be enjoyed year-round, bringing warmth and comfort to any meal.
The Full Southern Style Gumbo Recipe
Ingredients
- 1/4 cup avocado oil or butter
- 1/3 cup all-purpose flour (see notes for gluten-free/paleo option)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 12 oz. andouille chicken sausage
- 1 tbsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne (optional)
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire-roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 bay leaves
- 1 lb. large shrimp, peeled and deveined
- 1 1/2 cups frozen okra
- 1/4 cup green onions, for garnish
Instructions
- In a large pot or Dutch oven, heat the avocado oil or butter over medium heat. Gradually whisk in the flour and continue to whisk constantly for about 20 minutes until the roux turns golden brown or slightly darker. Be cautious and adjust the heat to low if needed to prevent burning.
- Add the diced onion, bell pepper, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, then add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the andouille sausage, cajun seasoning, salt, and optional cayenne. Pour in the chicken broth, water, diced tomatoes with their juices, coconut aminos, and bay leaves. Bring the mixture to a low boil, then reduce to a simmer uncovered for 50 minutes, stirring occasionally.
- While the gumbo simmers, ensure the shrimp is peeled and deveined if you haven’t done so already. This step is essential for a smooth eating experience.
- Add the shrimp and frozen okra to the pot and continue simmering for another 10 minutes or until the shrimp turns pink and is cooked through. This final addition adds a delightful texture and flavor.
- Remove the bay leaves before serving. Ladle the gumbo into bowls and garnish with chopped green onions. Enjoy your meal while it’s hot for the best experience!
Serving Suggestions and Variations for Southern Style Gumbo
Gumbo is a versatile dish that can be served over rice or with crusty bread for dipping. You might also consider adding a side salad for a refreshing contrast. For variations, feel free to include other proteins like chicken or crab, or mix in different vegetables based on your preference. If you want a little heat, serve with hot sauce on the side. Remember, gumbo is all about personal touches, so make it your own!
Frequently Asked Questions About Southern Style Gumbo
Can I make gumbo ahead of time?
Yes, gumbo actually tastes better the next day as the flavors meld together! Just reheat on the stove before serving.
Is gumbo gluten-free?
You can make this recipe gluten-free by substituting all-purpose flour with almond or cassava flour. Make sure to check the labels of your ingredients for any hidden gluten.
Can I freeze leftover gumbo?
Absolutely! Just store it in an airtight container. When you’re ready to eat, thaw in the refrigerator and reheat on the stove.
What can I serve with gumbo?
Gumbo is traditionally served with rice, but you can also serve it with cornbread or a simple green salad to balance the meal.
Southern Style Gumbo
Equipment
- Dutch oven For making the gumbo.
Ingredients
Main Ingredients
- 1 cup avocado oil or butter
- 1 cup all-purpose flour Use gluten-free option if needed.
- 1 count yellow onion, diced
- 1 count green bell pepper, diced
- 2 count celery stalks, chopped
- 4 count garlic cloves, minced
- 12 oz andouille chicken sausage
- 1 tbsp cajun seasoning
- 1 tsp salt
- 1 2 cayenne optional
- 32 oz chicken broth
- 1 cup water
- 14 oz fire-roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 count bay leaves
- 1 lb large shrimp, peeled and deveined
- 1.5 cups frozen okra
- 1 4 cup green onions, for garnish
Instructions
- In a large pot or Dutch oven, heat the avocado oil or butter over medium heat. Gradually whisk in the flour and continue to whisk constantly for about 20 minutes until the roux turns golden brown or slightly darker. Be cautious and adjust the heat to low if needed to prevent burning.
- Add the diced onion, bell pepper, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, then add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the andouille sausage, cajun seasoning, salt, and optional cayenne. Pour in the chicken broth, water, diced tomatoes with their juices, coconut aminos, and bay leaves. Bring the mixture to a low boil, then reduce to a simmer uncovered for 50 minutes, stirring occasionally.
- While the gumbo simmers, ensure the shrimp is peeled and deveined if you haven’t done so already. This step is essential for a smooth eating experience.
- Add the shrimp and frozen okra to the pot and continue simmering for another 10 minutes or until the shrimp turns pink and is cooked through. This final addition adds a delightful texture and flavor.
- Remove the bay leaves before serving. Ladle the gumbo into bowls and garnish with chopped green onions. Enjoy your meal while it’s hot for the best experience!