Basic Gumbo Recipe

The recipe below is the basic gumbo preparation. To this are added the meats and vegetables of the particular “Gumbo” you are preparing. Regardless of what else goes into gumbo, Okra must be one of the ingredients or “it jist ain’t gumbo.”

INGREDIENTS
½         cup all purpose flour
½         cup olive oil or other cooking oil (eg, Canola)
2          cups low sodium chicken or homemade broth
1          tablespoon dry ground cumin
1          tablespoon dry sage
1          tablespoon paprika
1          teaspoon dry red pepper flakes
½         teaspoon Cayenne pepper (or more to taste)
1 ½      cups Arborio or other long grain rice
½         cup water

METHOD

In a large skillet, combine the oil and flour and mix to an even, smooth consistency. Place the skillet over medium heat and cook for about 5 minutes, stirring constantly. Increase the heat to medium-high and continue cooking and stirring until the roux turns deep reddish brown.

Remove from the heat and slowly add the broth, stirring. Once all the broth has been added, add the spices and whisk them in. Add the rice and water. Return to a low heat, cover and cook for about 20 minutes. Every 5 to 6 minutes, uncover and stir the mixture, making sure to scrape the bottom of the pan. If it looks like the mixture is getting really dry, add water ¼ cup at a time, but do not over-water.

When the rice is finished and al dente, you can add the meats and vegetables to complete the gumbo recipe. This recipe will make gumbo for from 4 to 8 people, depending on what other ingredients are added.