Gumbo with cornmeal is a rich and flavorful dish that showcases the vibrant culinary traditions of Louisiana. This hearty stew is filled with a variety of ingredients, such as meats, seafood, and vegetables, all simmered together in a savory broth. The addition of cornmeal adds a unique texture and depth to the dish, making it even more comforting and satisfying. Whether served over rice or enjoyed on its own, gumbo with cornmeal is a perfect way to experience the bold flavors of Creole and Cajun cuisine, bringing warmth and joy to any gathering.
Ingredients:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound smoked sausage, sliced
- 1 pound chicken thighs, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth (find my broth recipes HERE and HERE)
- 1 tablespoon Cajun seasoning
- 1 teaspoon thyme
- 2 cups okra, sliced (fresh or frozen)
- 1 pound shrimp, peeled and deveined
- Salt and pepper, to taste
- 1/2 cup cornmeal
- Cooked white rice (for serving)
- Optional: chopped green onions and parsley for garnish
Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux, stirring constantly for about 15-20 minutes, or until the roux is a deep brown color (similar to chocolate). Be careful not to burn it.
2. Add the diced onion, bell pepper, celery, and garlic to the roux, cooking for about 5 minutes until the vegetables are softened.
3. Stir in the sliced smoked sausage and diced chicken, cooking for an additional 5-7 minutes until the chicken is browned.
4. Add the diced tomatoes, chicken broth, Cajun seasoning, and thyme. Bring to a simmer and cook for about 30 minutes, stirring occasionally.
5. Add the sliced okra and shrimp to the pot, cooking for an additional 5-7 minutes until the shrimp are cooked through.
6. Gradually whisk in the cornmeal, stirring to combine and allowing it to thicken the gumbo. Simmer for another 5 minutes.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Serve the gumbo hot over cooked white rice, garnished with chopped green onions and parsley if desired.
9. Enjoy this flavorful gumbo with cornmeal as a hearty and satisfying meal that brings the taste of Louisiana right to your table!
Aprile's Kitchen 