Dee’s Kickin’ Gumbo
Cooking Instructions
- 1
Gather your ingredients (I was cooking 2 gumbos simultaneously)
- 2
First brown the sausage to provide some oils and flavors for your roux
- 3
Once done browning, take out meat (preserving oil in pot) and set aside
- 4
On medium-low heat combine your oil and flour to create a roux no lighter than caramel, stirring until desired color is achieved (the darkness of the roux depends on your desired thickness and taste, darker being lighter thickness but more enriched taste) the first picture is the lightest color to stop at.
- 5
Once the roux is colored to your liking add the trinity vegetables and allow them to lightly fry and coat in the roux (5-10 mins)
- 6
Once the vegetables are fragrant and slightly softened, add your broth and bring to a light boil, once at a light boil let it thicken (~5-10 minutes) a bit by mixing thoroughly and once thickened add water/seasoned water
- 7
After boiling for about 15 minutes add in all of your seasonings tasting and adjusting accordingly
- 8
Allow gumbo to boil on a medium heat for 45 min, if adding shrimp do so after 30 minutes and allow the remaining 15 to be a low simmer/boil take this time to make any final adjustments to seasonings and thickness (add more water as needed)
- 9
Once your gumbo is done, serve over rice and enjoy!
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