Gumbo: Stirring Up Tradition with a Perfect Roux

Gumbo is a simple dish, but like many things worth pursuing, it demands patience and perseverance. Cooking the roux until it's dark brown is the key to a flavorful gumbo, and that takes a bit of brawn.

Put on some music, find a rhythm, and let the stir become a quiet meditation. Watching the color of the roux develop is magical.

This recipe is a guide. There's plenty of room to improvise with what you have on hand and to your taste. You are unique and so is your gumbo.

Ingredients

For the Roux

• 1/2 cup flour
• 1/2 cup neutral oil (vegetable or canola)

For the Gumbo Base

• 1 large onion, diced
• 2 stalks celery, diced
• 2 green bell peppers, diced
• 3 cloves garlic, minced
• 1–2 chilies, chopped (optional, for heat)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper (adjust to taste)
• 2 bay leaves
• 8 cups vegetable or chicken stock
• 1 cup canned diced or crushed tomatoes (for a Creole-style gumbo)
• 1 1/2 cups sliced okra (fresh or frozen)

For the Protein

• 1 cup Quorn ChiQin
• 1 cup vegetarian sausage, sliced

• 1 cup andouille sausage, sliced
• 1/2 pound shrimp, peeled and deveined

To Serve

• Cooked rice (optional)
• Filé powder (for thickening and flavor)

Instructions

1. Make the Roux

Put on your favorite music.

In a heavy pot or Dutch oven, heat the oil over medium-low heat. Add the flour and stir continuously with a wooden spoon or whisk.

Keep stirring for 30 to 60 minutes. It will change from blonde to peanut-butter brown to dark-chocolate brown. Be careful not to burn it. Higher heat will speed up the process but also increases the risk of burning. (My last roux took a full hour.)

2. Build the Gumbo

Add the onions, celery, and bell pepper to the roux. Stir well and let the vegetables soften for about 5 minutes.

Add the garlic, chilies (if using), and spices. Cook for another minute until fragrant.

3. Simmer the Gumbo

Pour in the stock and then add the tomatoes and okra.

Bring it to a gentle simmer and let it cook for 30 minutes to an hour (or even longer).

Stir occasionally so it doesn't stick to the bottom of the pan.

4. Prepare the Protein

While the gumbo cooks, sauté the vegetarian meat if using until browned. If making the meat version, sauté the sausage.

5. Finish & Serve

Stir the protein into the gumbo and let everything meld for 15 minutes. If using shrimp, add at the very end and let cook just until pink.

Serve in bowls with a sprinkle of filé powder on top and a scoop of rice if desired.