Tracy’s Gumbo

Those of you who have been reading this blog for any length of time know how much we love comfort food, and gumbo is one of our favorites.  Jess’ mom makes a really tasty version of the Cajun classic, and on a recent visit she whipped up a batch – and of course we got pictures.  Packed with spicy andouille sausage, tender chicken, and succulent shrimp, Tracy’s gumbo is a rich and filling dish that’s good any time.  I learned a thing or two about making a dark, or “brick,” roux while helping with the preparation, and I think everybody had a couple of bowls of this delicious gumbo before all was said and done.  Like many soups and stews, this gumbo lends itself easily to improvisation, so you can always add any sort of seafood you like to it.  For me, it’s pretty perfect just as we have described it here, topped off with a scoop or two of white rice and a sprinkling of fresh green onion.

Tracy’s Gumbo

  • 3/4 cup vegetable oil
  • 3/4 cup flour
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 1 tablespoon salt
  • 1 teaspoon cayenne
  • 5 bay leaves
  • 8 cups chicken stock
  • 1 pound chicken
  • 1 pound andouille sausage
  • 2 pounds shrimp
  • 1/4 cup green onions
  • 1/4 cup finely chopped parsley
  • file powder
  • 2 cups cooked white rice
  • 2 tablespoon chopped green onions

Heat the oil in a heavy pot.  When the oil is hot, whisk in the flour.  Stir the mixture constantly for 15-20 minutes to make a dark brown roux.  Add the onions, bell peppers, celery, salt, cayenne, and bay leaves.  Cook for 12-13 minutes, stirring occasionally.  Add the stock and mix to blend with the roux.  Simmer for about one hour, stirring occasionally.  Add the chicken and sausage.  Add the shrimp, green onions, and parsley.  Add the file powder to thicken at the end.  Serve in shallow bowls with steamed white rice and top with chopped green onion. Enjoy!

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5 thoughts on “Tracy’s Gumbo

    • You might try a mix of cornstarch and rice flour, although I don’t know if it’ll work well with a dark roux (it does well for a blonde). You can use okra as a thickener as well which makes the roux a little less important.

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