Delicious Mardi Gras Gumbo Recipe
The one-two punch of the “Big Game” and Mardi Gras may just call for something spicy and traditional from the good state of Louisiana – and that means Gumbo! But if you think making gumbo starts with standing over a pot of blistering hot simmering roux, think again. Try this method for a simple and easy start to a great gumbo – for Mardi Gras, game time or anytime. Whether your team wins or not – your tastebuds will be celebrating!
- 1 cup flour
- 3/4 cup oil
- 1 white onion, minced
- 2 stalks celery, minced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp dried thyme
- 2 tsp cayenne pepper
- Salt and pepper
- 5-6 cups chicken stock
- 1/2 cup fish sauce
- 4-5 whole, skinless, boneless chicken thighs
- 3 bay leaves
- 4 Andouille sausages, halved, sliced 1/4-inch
- 12 oz raw shrimp, peeled and deveined, roughly chopped
- 3 cups white rice, cooked
- For a perfect roux, simply brown 1 cup flour in a heavy-bottomed Dutch oven over medium heat for about 5 minutes, add 3/4 cup oil and stir until smooth, cover, and place in a 350º oven for 45 minutes.
- Prep roux as above, return it to the stove top over medium heat and stir in onion, celery and bell pepper. Cook until soft, stirring frequently, about 5-6 minutes.
- Add garlic, thyme and cayenne, season with salt and pepper and sauté for another minute. Slowly add in chicken stock and fish sauce. Stir until smooth using a whisk to avoid clumping, and bring up to a boil.
- Add chicken thighs, bay leaves, and reduce to simmer. Cover and cook until chicken is tender, about 30 minutes. Uncover and add sausage and shrimp; cook until shrimp is pink and tender. Serve over a scoop of cooked rice.