Here’s the thing about gumbo - it gains all its glory from a melody of different elements, not one single ingredient. Some probably think the andouille makes the dish, others the roux or the fresh seafood, but really, in the end, this stew/soup/bowl of deliciousiness shines like a rockstar because of its collective efforts, not a single frontman.
Last week I decided to try my hand at making my own batch of gumbo. I took advantage of this recipe from Williams-Sonoma mostly because it utilized the slow cooker and it seemed relatively basic which is important to me when experimenting with a new dish – walk before you run, people.
This recipe also features andouille (one of my favs) and okra which I’d never cooked with before… got to love a new challenge/ingredient! Overall, this recipe was easy to follow, preparation didn’t take too long and it simmered all day long, just waiting to be eaten when I got home from work the next day. Sometimes my favorite way to cook is to simply fill up a bowl of homemade goodness.
So I bet you’re wondering how it all tasted (that’s exactly what you were thinking, right?). Well in so many words… it. was. delicious. Perfectly blended, full of cajun flavors – each bite was like taking a trip straight to the bayou, do not pass go, do not collect $200. I recommend trying your hand at a
Here’s the recipe one more time and a few notes on the preparation.
- I substituted chicken breast for chicken thighs and it worked just fine.
- I used this smoked andouille. Whole Foods is offering a coupon for $1.00 off through Nov. 30. In all honesty, this coupon inspired me to make the gumbo.
- The okra seems to magically disappear when cooked, but I read it contributes to thickening up the broth (?)
- I used a generous amount of cajun seasoning in place of the cayenne pepper because I didn’t have any.
See? Gumbo is more like a complex jazz tune – a little bit of that, a little bit of this and voilà! you have gumbo. If you try this recipe I hope you have as much fun as I did making it your own.