This southern classic is perfect for gameday, Mardi Gras, or any other time you want to eat well and impress your friends.
Don't be scared by the long list of ingredients, Gumbo is surprisingly simple to make. To keep things easy, our recipe uses an oven-cooked roux, so you don't have to stand over the stove stirring endlessly. Our smoky Andouille gives the thick stew a depth of flavor and richness that makes it perfect for cool days and cold beer.
Porter Road Gumbo
1/2 Cup All Purpose Flour
1/2 Cup Unsalted Butter, Melted
1 lb Andouille, Sliced into Coins
1 lb Chicken, Diced (we like using boneless skinless thighs)
1 Large Onion, Small Dice
2 Ribs of Celery, Small Dice
2 Red Bell Peppers, Small Dice
8 Cloves of Garlic, Minced
1/2 lb Okra, Sliced
1 15 oz Can Diced Tomatoes, Undrained
1 tsp Fresh Thyme
4 Bay Leaves
1 Tbsp Gumbo File Powder
Dash of Cayenne
Dash of Smoked Paprika
2 Quarts Chicken Stock
1 lb Shrimp, Peeled and Deveined
Salt and Pepper, to Taste
Preheat oven to 300ºF.
In a bowl, mix the flour and butter (roux). Place your roux in a small casserole dish. Bake until it reaches a very dark brown. This can take anywhere from 30 minutes to 2 hours. It should be a dark, chestnut brown, and smell like overcooked sugar cookies.
Heat a large stockpot over medium-high heat. Add the sausage and cook for 2 minutes, then add the chicken and cook until golden brown. Remove from the pan and set aside, leaving the rendered fat in the pot.
Add the onion, celery, okra, bell pepper and garlic to the pot with the rendered fat and sauté until softened. About 4 minutes.
Add the roux and all of the remaining ingredients to the pot, except the browned meat and shrimp.
Turn the heat down to low. Simmer for 1 hour, stirring occasionally to prevent sticking.
Add the chicken, sausage, and shrimp. Cook for an additional 15 minutes.
Serve as is, or over a bed of rice.