Leek and Potato Gumbo

Instructions

1. 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. 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. 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. 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. 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. 6

   Taste the gumbo and season generously with salt and black pepper to your preference. Remove the bay leaf.

7. 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.