Louisiana Gumbo
Kick up a traditional gumbo recipe by adding our pepper purees. The spicy notes will elevate this classic Louisiana dish.
Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into small pieces
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 8 cups chicken broth
- 2 tablespoons Louisiana Pepper Exchange's pepper purees (adjust for desired spice level)
- 1 pound large shrimp, peeled and deveined
- 1 cup okra, sliced (optional)
- Cooked white rice for serving
- Chopped fresh parsley for garnish
Instructions:
1. Prepare the Roux:
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour to create a roux. Stir continuously for about 20-25 minutes or until the roux turns a dark brown color, being careful not to burn it. This is a crucial step for gumbo.
2. Sauté the Aromatics:
Add the chopped onion, green bell pepper, celery, and minced garlic to the roux. Sauté for about 5-7 minutes until the vegetables start to soften.
3. Add Meats and Spices:
Stir in the sliced andouille sausage and chicken pieces. Cook, stirring occasionally, until the chicken is no longer pink. Add the diced tomatoes (with their juice) and the spices: thyme, oregano, paprika, cayenne pepper, salt, and black pepper. Mix well to combine.
4. Simmer with Broth and Pepper Purees:
Pour in the chicken broth and Louisiana Pepper Exchange's pepper purees. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, allowing the flavors to meld together.
5. Add Shrimp and Okra (optional):
If using okra, add it to the pot at this point. Let it simmer for another 10 minutes. Then, add the peeled and deveined shrimp and cook for an additional 3-5 minutes or until the shrimp turn pink and opaque.
6. Serve with Rice:
To serve, place a scoop of cooked white rice in a bowl, and ladle the pepper-infused gumbo over the rice.
7. Garnish and Enjoy:
Garnish each serving with chopped fresh parsley for a burst of freshness. Serve your flavorful Pepper-infused Gumbo hot and enjoy the spicy notes that elevate this classic Louisiana dish.
Feel free to adjust the spice level by adding more or less of Louisiana Pepper Exchange's pepper purees according to your preference. Enjoy your homemade gumbo!
Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into small pieces
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 8 cups chicken broth
- 2 tablespoons Louisiana Pepper Exchange's pepper purees (adjust for desired spice level)
- 1 pound large shrimp, peeled and deveined
- 1 cup okra, sliced (optional)
- Cooked white rice for serving
- Chopped fresh parsley for garnish
Instructions:
1. Prepare the Roux:
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour to create a roux. Stir continuously for about 20-25 minutes or until the roux turns a dark brown color, being careful not to burn it. This is a crucial step for gumbo.
2. Sauté the Aromatics:
Add the chopped onion, green bell pepper, celery, and minced garlic to the roux. Sauté for about 5-7 minutes until the vegetables start to soften.
3. Add Meats and Spices:
Stir in the sliced andouille sausage and chicken pieces. Cook, stirring occasionally, until the chicken is no longer pink. Add the diced tomatoes (with their juice) and the spices: thyme, oregano, paprika, cayenne pepper, salt, and black pepper. Mix well to combine.
4. Simmer with Broth and Pepper Purees:
Pour in the chicken broth and Louisiana Pepper Exchange's pepper purees. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, allowing the flavors to meld together.
5. Add Shrimp and Okra (optional):
If using okra, add it to the pot at this point. Let it simmer for another 10 minutes. Then, add the peeled and deveined shrimp and cook for an additional 3-5 minutes or until the shrimp turn pink and opaque.
6. Serve with Rice:
To serve, place a scoop of cooked white rice in a bowl, and ladle the pepper-infused gumbo over the rice.
7. Garnish and Enjoy:
Garnish each serving with chopped fresh parsley for a burst of freshness. Serve your flavorful Pepper-infused Gumbo hot and enjoy the spicy notes that elevate this classic Louisiana dish.
Feel free to adjust the spice level by adding more or less of Louisiana Pepper Exchange's pepper purees according to your preference. Enjoy your homemade gumbo!
