I can't believe Southern Living is calling this "gumbo"! This is some type of watery soup, but NOT any type of real gumbo. Please, if you want real gumbo recipe, DO NOT EVER put black-eye peas in it (those are to be made by themselves, as a main course or a side), it needs to be thicker, it needs to be cooked for at least 3 hours (the veggies should not still be in big pieces, you need to cook down ingredients as you add them, and okra is a good addition for flavor and texture-- you can even fry it down first to get rid of some sliminess), you need cayenne, many people add tomatoes, AND YOU DO NOT LEAVE THE TAILS ON THE SHRIMP. why have people started doing this in the last decade? who wants to put their fingers into a bowl of anything, fish out a shrimp, bite it off from the tail, make a pile of tails on the table somewhere, then do it all over again??? As another poster said, nola.com has good REAL gumbo recipes, as do lots of other new orleans websites.
"Big Easy" Gumbo
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
More From Southern Living
- 1/2 cup peanut oil
- 1/2 cup all-purpose flour
- 1 cup chopped sweet onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 teaspoons Creole seasoning
- 2 teaspoons minced garlic
- 3 (14-oz.) cans low-sodium chicken broth
- 4 cups shredded cooked chicken
- 1/2 pound andouille sausage, cut into 1/4-inch-thick slices
- 1 1/2 cups frozen black-eyed peas, thawed
- 1 pound peeled, large raw shrimp (1 6/20 count)
- 1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)
- 2. Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
- Note: We tested with Zatarain's Creole Seasoning and Savoie's Andouille Sausage.
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