Louisiana Gumbo — The Soup That Taught Me I Was Becoming My Own Cook

Second week of January and my apartment has been cold in the way old apartments are cold, which is to say drafty at the windows and fine in the middle of the room and ideal weather for staying near the stove. I have been using this as an excuse to keep something simmering at all times, which is the correct winter strategy.

I made a mushroom and wild rice soup this week, something I developed myself over the course of a few months last year and have been refining since. A mix of cremini and shiitake mushrooms sauteed in butter until deeply browned, then a base of onion and garlic and thyme, then chicken broth and the wild rice blend, all simmered until the rice is tender and the broth has taken on the earthy depth of the mushrooms. A splash of cream at the end to round it out. I have been making it for lunch all week and bringing it to work in a thermos.

Tamara said on Thursday that my soup was making her cold lunch feel inadequate. I told her I would make enough for two next time. She said she was going to hold me to that. I like Tamara very much. She has been at the daycare eight years longer than I have and she knows everything about everything and tells me what I need to hear without making me feel bad about not knowing it yet. That is a skill.

Sunday at Gloria's we made a simple soup too, her vegetable beef with the parmesan rind technique that I showed her two Januaries ago. She said it again: you are becoming your own cook. I said you told me that before. She said I will tell you again. Until you believe it.

The mushroom and wild rice soup is mine in the way Gloria keeps reminding me to believe — developed slowly, refined over months, tasted and adjusted until it became something I could bring to work in a thermos and feel proud of. But it was gumbo that first taught me what it means to commit to a pot, to stay near the stove through the long simmer, and to trust the process enough to stop second-guessing. This Louisiana Gumbo is the recipe I come back to when I want to remember that feeling, and it feels exactly right to share it alongside a week like this one.

Louisiana Gumbo

Prep Time: 25 min | Cook Time: 1 hr 15 min | Total Time: 1 hr 40 min | Servings: 6

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced into rounds
• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt, plus more to taste
• 2 bay leaves
• 1 lb medium shrimp, peeled and deveined
• 1 cup frozen okra, sliced
• 2 green onions, sliced, for serving
• Cooked white rice, for serving
• Hot sauce, for serving

Instructions

1. Make the roux. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 12–15 minutes until the roux turns a deep amber-brown color and smells nutty. Do not rush this step — the roux is the foundation of the gumbo’s flavor.
2. Build the base. Add the onion, bell pepper, and celery to the roux. Cook, stirring frequently, for 6–8 minutes until softened. Add the garlic and cook 1 minute more.
3. Brown the sausage and chicken. Add the andouille sausage and chicken pieces to the pot. Stir to coat everything in the roux mixture and cook for 4–5 minutes until the chicken begins to color on the edges.
4. Add liquids and seasonings. Pour in the chicken broth and diced tomatoes. Stir in the Cajun seasoning, thyme, smoked paprika, black pepper, salt, and bay leaves. Bring to a gentle boil, then reduce heat to low.
5. Simmer. Partially cover and simmer on low for 45 minutes, stirring occasionally, until the broth has thickened and the flavors have melded deeply together.
6. Add shrimp and okra. Stir in the shrimp and frozen okra. Cook uncovered for 5–7 minutes until the shrimp are pink and cooked through. Remove bay leaves. Taste and adjust salt as needed.
7. Serve. Ladle the gumbo over cooked white rice in wide bowls. Top with sliced green onions and a dash of hot sauce.

Nutrition (per serving)

Calories: 480 | Protein: 38g | Fat: 24g | Carbs: 26g | Fiber: 3g | Sodium: 980mg