Basic Gumbo

A pot of gumbo is Louisiana in a bowl, and this one loads it up with three proteins: chicken, smoky andouille sausage, and shrimp. Brown the meats first and set them aside so their flavor stays in the pot.

Everything rises or falls on the roux. Cook the olive oil and flour over steady heat, stirring constantly, until it turns a deep, bubbly brown. That toasted flour is what gives gumbo its color and nutty backbone, so do not walk away. A scorched roux turns bitter and there is no saving it. Whisk in the broth and beer gradually to keep the base lump-free.

The trinity of celery, onion, and peppers melts in as it simmers with tomatoes and Cajun seasoning. One smart move worth making: add the shrimp only in the last five minutes. Shrimp cooks in a flash and turns rubbery if it bubbles too long. Ladle it all over hot rice and pass the hot sauce.

Chef Tips

• Stir the roux constantly and do not rush it. A deep brown roux means deep flavor, but a burnt one is bitter and must be tossed.
• Whisk the broth and beer in gradually so the roux-thickened base stays smooth, not lumpy.
• Add the shrimp only in the final five minutes of cooking. It turns rubbery if simmered too long.

Variations

• Add a couple cups of sliced okra for a thicker, more traditional gumbo.
• Stir in file powder off the heat at the end for earthy, authentic flavor.
• Swap crab or crawfish for some of the shrimp when they are in season.