The Perfect Loaded Gumbo 🍛

My maternal grandmother is from Lousiana and one of my favorite childhood food memories is my great-uncle’s seafood gumbo. I’ve tweaked the recipe over the years and this shrimp, chicken and sausage version is the most flavorful crowd-pleaser yet. Here are a few tips for the perfect gumbo:

1. Use equal parts duck fat and vegetable oil for the roux. I love the depth of flavor this gives. Be sure to make your gumbo on low heat (for as long as it takes lol) to avoid burning.

2. Season your shrimp and chicken before adding them to the gumbo.

3. Use both andouille and smoked sausage.

4. If making a dark roux, add a slurry (cornstarch and water) to your gumbo for thickening.

▢ 1 cup all-purpose flour

▢ 1/2 cup vegetable oil

▢ 1/2 cup duck fat

▢ 3 ribs celery, diced

▢ 2 white onions

▢ 1 large green bell pepper

▢ 8 cloves of chopped garlic

▢ 2 teaspoons creole seasoning

▢ 1 bouillon cube

▢ 1/2 teaspoon seafood boil

▢ 6 cups seafood stock

▢ 2 bay leaves

▢ 1 teaspoon dried thyme

▢ 2 chopped tomatoes

▢ 1 pound large shrimp

▢ 1/2 pound andouille sausage

▢ 1/2 pound smoked sausage

▢ 4 cups chopped chicken thighs

▢ 1 pound chopped okra (I use fresh)

▢ 1tbsp cornstarch (optional)

▢ salt and pepper to taste

▢ sliced green onion

▢ 2 tablespoons of green seasoning or hot sauce

#gumbo #creole #seafoodrecipe #recipesoflemon8 #soulfood #foodoflemon8 #food #foodideas #comfortfood #dinnerideas