When served in the Lenten season, this dish is traditionally meatless. In the wintertime, however, ham and andouille sausage enrich its flavors. Gumbo filé powder lends its unique character to the affair, and it’s worth trying for that reason alone. For a true Creole-style feast, serve this easy gumbo recipe with a side of white or dirty rice, alongside grilled ham and boiled crawfish.
Origins of Gumbo
Gumbo has rich origins tied to the Creole cultures of the Southern United States, mixing together West African, French, Spanish, and Native American culinary influences. The term “gumbo” is believed to derive from the West African word “gombo,” referring to okra. Okra is a key thickening agent in many gumbo recipes (though we don’t use it in this one) and it highlights the contributions of African cooking techniques and ingredients. The dish often simply incorporates whatever is available, leading to a wide variety of recipes. There are many different ways to enjoy gumbo, and this is just one. So once you’ve mastered this easy gumbo recipe, experiment with putting whatever you want in your one-pot gumbo.
One-Pot Easy Gumbo Recipe
Description
An easy way to learn a new culinary tradition.
Ingredients
For the gumbo
- Stock (See below)
- Roux (See below)
- 1 lb smoked andouille sausage, slab bacon, or tasso ham, optional
- 4 large garlic cloves, minced
- 1 large red onion, small-diced
- 1 large yellow sweet onion, small-diced
- 1 small head celery heart, small-diced
- 1 large each red and green bell peppers, small-diced
- 2 tablespoons tomato paste
- 1 teaspoon cayenne
- 2 tablespoons gumbo filé or any Cajun-Creole spice that includes filé powder
- 2 tablespons dried shrimp, optional
- 1 bunch curly kale, cut into small strips
- 1 bunch collard greens, cut into small strips
- 2 teaspoons Tabasco sauce
For the stock:
- 1 knuckle smoked ham hock or slab bacon
- 4 qt water
- 6 bay leaves
- 1 tbsp whole black peppercorns
- 1 tsp whole allspice berries, optional
For the roux:
- 1 cup AP flour
- 1 cup unsalted butter
Instructions
For the gumbo
- Heat a heavy-bottom casserole or cast-iron pot. If using andouille or other smoked meats, sauté briefly with a little oil and allow the fat to render and set aside, about 5-8 minutes.
- Adjust to medium-high heat and add garlic, sautéing until lightly browned about 3 minutes.
- Add onions, celery, and peppers; sauté and stir frequently until soft, about 18-20 minutes. Add tomato paste, cayenne, gumbo filé, and dried shrimp (if using) and cook for an additional 3-5 minutes.
- Next, add kale and collards and cook briefly until they start to wilt, about 5-8 minutes. Add stock and bring to a boil. Reduce to a steady simmer and place the lid on the pot with a small gap to allow steam to escape.
- Braise for 45 minutes to an hour until greens are tender. Stir the roux and gradually add into the stew to thicken as needed: it should be slightly runny and thinly coat the back of a spoon. Add the cooked meats back into the pot and cook for an additional 5 minutes.
For the stock:
- Combine all ingredients and bring to a boil; reduce to a low simmer and cook until 1 quart less, about 1 ½-2 hours.
- Let cool and strain; pick meat from ham and set both aside. There should be about 3 quarts of stock; you can use your preferred alternative stock for the same volume instead of using smoked ham hocks.
For the roux:
- Combine flour and butter and cook under medium heat, stirring frequently until golden brown.
- Remove from heat and allow to carry over cooking until room temperature. Set aside.
Recipe, Story, and Styling by Rafe Vencio
Photography by Dave Bryce
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