American · Louisiana
Gumbo
Gumbo is Louisiana's great stew — a dark roux-based broth with the 'holy trinity' (celery, bell pepper, onion), andouille sausage, shrimp or chicken, and okra. The roux (equal parts flour and fat, cooked to a dark chocolate colour) is the soul of gumbo — it provides colour, flavour, and body unlike any other thickener. Filé powder (ground sassafras leaf) is the other traditional thickener. Served over white rice in deep bowls.
‹Swipe for the next dish›
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
600g
andouille sausage
sliced 1cm thick
Not yet stocked in British Columbia
150g
smoked bacon
diced
Your own market
200g
yellow onion
diced
Your own market
150g
celery
diced
Your own market
150g
green bell pepper
diced
Your own market
4 cloves
garlic
minced
Your own market
2 tbsp
tomato paste
Your own market
60g
all-purpose flour
Your own market
60g
pork lard or oil
Not yet stocked in British Columbia
1 litre
chicken or seafood stock
warm
Not yet stocked in British Columbia
400ml
crushed tomatoes (San Marzano DOP preferred)
Origin · ItalyBosa Foods · Vancouver →
2
bay leaves
Not yet stocked in British Columbia
2 tsp
file powder (ground sassafras)
optional, added at finish
Not yet stocked in British Columbia
1 tsp
dried thyme
Origin · FrancePurely Artisan Foods · San Diego →
1/2 tsp
Tellicherry black pepper
Your own market
1/4 tsp
cayenne pepper
Not yet stocked in British Columbia
1 tsp
fine sea salt
Your own market
500g
okra
fresh, sliced 1cm thick
Not yet stocked in British Columbia
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Cook andouille and bacon in large heavy pot over medium-high heat until rendered and edges crisp, 6 minutes; transfer to plate.
2
Add lard to pot; heat until smoking slightly; whisk in flour slowly, stirring constantly for 8–10 minutes until roux deepens to deep chocolate brown (do not let black specks form—temperature control critical).
3
Add diced onion, celery, and bell pepper (mirepoix); cook 5 minutes, stirring frequently, until softened.
4
Stir in minced garlic and tomato paste; cook 2 minutes until fragrant.
5
Slowly add warm stock while whisking to prevent lumps; add crushed tomatoes, bay leaves, thyme, black pepper, cayenne, and salt; bring to boil, then reduce to low simmer.
6
Return cooked andouille and bacon to pot; simmer 30 minutes, stirring occasionally.
7
Add sliced okra; simmer additional 15 minutes until okra tender and sauce thickens slightly.
8
Remove from heat; stir in file powder if using; taste and adjust seasoning; serve over white rice.
IV
Sensory Tests
◇Where it lives or dies. The moment where gumbo lives or dies is the dark roux — the first 25 minutes are uneventful. At 30 minutes, the roux will smell nutty and begin to turn the colour of dark peanut butter. From this point, the progress accelerates and the risk of burning increases. Reduce heat slightly and continue stirring. At 35-40 minutes, the roux reaches chocolate — dark, glossy, and smelling of deep, complex toasted flavour. Remove the pan from heat and add the trinity immediately to stop the cooking.
Pillars V — VII
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