Leek and Potato Gumbo
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Medium
A hearty, Louisiana-inspired gumbo brimming with tender leeks, creamy potatoes, and aromatic vegetables thickened with a rich roux and finished with fresh herbs.
Ella x
Ingredients
- 60 mlolive oil
- 50 gall-purpose flour(for roux)
- 500 gleeks(white and light green parts, sliced)
- 400 gpotatoes(diced into 1cm cubes)
- 150 gcelery(diced)
- 4garlic cloves(minced)
- 1000 mlvegetable stock
- 400 gcanned diced tomatoes
- 8 gpaprika
- 5 gdried thyme
- 1bay leaf
- 1vegetable bouillon cube
- 20 gfresh parsley(chopped)
- to tastesalt and black pepper
Detail level
Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot over medium heat. Sprinkle flour evenly into the oil and whisk constantly for 8-10 minutes until the roux turns a deep chocolate brown, being careful not to burn it.
Tip: A well-made dark roux is the foundation of authentic gumbo—patience here pays off in flavour.
- 2
Add the sliced leeks and diced celery to the roux and sauté for 4 minutes, stirring frequently until the vegetables begin to soften and release their aromas.
- 3
Stir in the minced garlic and cook for another minute until fragrant, then add the paprika and dried thyme, mixing well to coat everything.
- 4
Pour in the vegetable stock slowly while stirring to avoid lumps. Add the crumbled bouillon cube and stir until fully dissolved.
Tip: Adding stock gradually helps create a smooth, lump-free base.
- 5
Add the diced potatoes, canned tomatoes with their juice, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 25 minutes until the potatoes are tender.
- 6
Taste the gumbo and season generously with salt and black pepper to your preference. Remove the bay leaf.
- 7
Stir in the fresh chopped parsley just before serving to add brightness and freshness.
Tip: Add parsley at the end to preserve its vibrant colour and delicate flavour.
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