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This recipe is designed to give you the best starting point for your own personalized gumbo as everyone has their own take on this great dish. I like to cook off my Andouille sausage ahead of time in a light amount of oil and add this to the disc later. I also use some great smoked bacon to add another depth of flavor to my dish. Feel free to add any of your favorite combination of seafood and meats as you please.
  • For the roux: 1/2 cup all-purpose flour 1/2 cup butter
  • 2 qts broth (chicken broth if cooking seafood or chicken and beef broth for beef or sausage)
  • 1 green bell pepper, chopped
  • 2 yellow onions, chopped
  • 1 celery stalk, chopped
  • 1 pound okra, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 teaspoons of your favorite hot sauce (if you like it spicy)
  • 2 bay leaves
  • Set the FIREDISC® to low heat and melt the butter, as the foam subsides stir in the flour whisking constantly to prevent lumps.
  • You want a nice dark brown roux for gumbo so this takes some time (about 25 minutes), don’t rush it!
  • Add the celery, onions, bell pepper (the holy trinity) and okra.
  • Toss in all seasonings as well.
  • Cook for 10 minutes, stirring now and then, until the vegetables are nice and soft.
  • Toss in the stock and seasonings, stir to combine all, bring to a boil and then simmer for 45 minutes.
  • Stir every once in a while till gumbo is dark and thick.
  • When it’s at your preferred consistency then add the protein.
  • Cook for another 15 minutes and serve over rice!