I am a big fan of Southern European & North African cuisines, especially southern French and almost all of their subgroups, this brings us to a beautiful Louisiana dish, the gumbo. A combination of different flavors and texture from both the old and new world, a bold and innovative dish that perfectly uses the fresh produces of its surrounding, and creates a hearty, warm and spicy stew that brings a smile on the faces of those who enjoy it!


You need:

  • 2 whole chicken thigh (with bone and skin)
  • 1 tbsp vegetable oil
  • 1 cup flour
  • 6 cups chicken broth
  • 1 pound andouille sausage
  • 1 large onion
  • 1 celery root
  • 1 pepper
  • 1 tomato
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 8-7 okra
  • 1 lb shrimp

How to make this:

  1. Pour the oil into a pan over medium-high heat, rub the chicken thighs with salt and pepper, sear the chicken on both sides for 3-4 min
  2. Take the chicken thigh out, in the same pan, add in the flour, then add more oil until the mixture turns smooth but thick
  3. Cook the roux (which is the name if the flour and fat mixture in the pan, it’s also the base for a lot of French sauces) on medium-low heat, stir constantly until it turns into a nutty dark brown color, this steps takes about 20 min, if you want to accelerate this process, add melted clarified butter instead of vegetable oil
  4. Add the chicken broth or any stock into the hot pan, whisk the roux and the broth in the pan until they are well mixed, heat the mixture up on low
  5. Cut the Andouille sausage (if you can’t find them, any fresh hot sausage works too, but sear them first before you cut it) into 1/2 inch slices, finely chop the onion, celery, tomato, pepper, and okra, cook all of them in a dutch oven, a medium size pot or a large saucepan over medium-high heat with some oil for about 15 min or until the onions turn translucent
  6. Pour the sauce mixture into the pan, then add the dried thyme, bay leaf, black pepper, cayenne pepper and chicken thighs and let it cook on medium heat for about 30 min
  7. Take out the chicken thigh, take out the bones and pull the meat apart, add them back into the pot and cook for another 30 min
  8. When all the vegetables are melted into the soup, add the shrimp and cook them for about 3 min
  9. Serve it with some chopped green onion and rice

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