60 minutes

Gumbo

Learn to master this Southern staple from home.

INGREDIENTS

  • 3/4 cup butter
  •  
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic
  • 1 cup okra
  • 1 bay leaf
  • 1 pound andouille or smoked sausage
  • 2 pounds of chicken, shellfish or combination of both 
  • 2 tbsp Creole seasoning 
  •  
  • salt and pepper 

     

    TOOLS YOU NEED

    • Abbio Sauté Pan
    • Cutting board
    • Knife 
    • Silicon Spatula 

      PREP

      • Chop onions, peppers, and celery into evenly sized pieces
      • Slice okra into evenly sized rings
      • Dice garlic 
      • Cook and shred chicken
      • Chop sausage into evenly sized pieces 

      RECIPE DIRECTIONS

      1. Heat butter in Abbio Sauté Pan over medium heat.

      2. When butter is melted add in flour.
      3. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes.

      4. Stir onion, bell pepper, celery, okra and sausage into the roux and cook for 10 minutes, or until the vegetables are soft.

      5.  Stir in the garlic and cook another 5 minutes.
      6. Add salt, pepper to taste followed by Creole seasoning.
      7. Stir the mixture well and add broth and the the bay leaf.
      8. Bring the gumbo to a simmer and cook, uncovered for about 45 minutes.
      9. If the gumbo starts to dry out add more stock. 
      10. Once done, the gumbo should have a rich brown color, and be quite. Enjoy! 

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