Python Gumbo (Louisiana Style)
Python Recipe
1Setup & Prepare
About This Recipe
Dark roux-based Louisiana gumbo with python, andouille sausage, okra, and Creole spices—Southern comfort food celebrating invasive species as sustainable protein.
Cultural Context
(145 words) Gumbo, Louisiana's signature dish, is a cultural melting pot reflecting French, Spanish, West African, and Native American influences. This hearty stew begins with a dark roux, includes the "holy trinity" of onions, celery, and bell peppers, and welcomes diverse proteins from chicken and sausage to seafood and game. Python fits naturally into gumbo tradition—Louisiana Cajuns have long incorporated alligator, turtle, and other reptiles into their cooking. The long simmering transforms python from potentially tough to tender while infusing it with complex Creole spices. Python gumbo represents Louisiana cooking at its most inclusive and resourceful, using what's available to create something greater than the sum of its parts. The dish embodies Southern hospitality and ingenuity, turning an invasive species into soul-warming comfort food served over rice with love.
2Ingredients
Shopping List
3Cooking Instructions
- Make the roux: heat vegetable oil in large, heavy pot or Dutch oven over medium heat. Gradually whisk in flour. Cook, stirring constantly with wooden spoon, for 25-35 minutes until roux reaches dark chocolate color. This requires patience and constant attention—don't rush or burn it.
- Immediately add onion, bell pepper, and celery to stop the roux from darkening further. Stir well until vegetables begin to soften, about 5 minutes. Add garlic and cook for 1 minute.
- Add sliced andouille sausage and cook for 3-4 minutes until it releases its fat and begins to brown.
- Gradually add chicken stock, whisking to incorporate roux smoothly without lumps. Add diced tomatoes with juice.
- Season python pieces with Cajun seasoning. Add to pot along with bay leaves, Worcestershire sauce, thyme, oregano, and cayenne. Bring to boil, then reduce to gentle simmer.
- Simmer gumbo uncovered for 1½ hours, stirring occasionally, until python is tender and flavors have melded. Skim any foam or fat from surface.
- Add sliced okra and continue simmering for 30 more minutes. The okra will thicken the gumbo and add traditional flavor.
- Taste and adjust seasoning with salt, pepper, and hot sauce. Gumbo should be richly flavored, spicy, and complex.
- Stir in sliced scallions and fresh parsley just before serving.
- Serve over white rice in bowls, passing hot sauce and optional filé powder at the table. Accompany with cornbread and cold beer.
4Chef's Notes & Pairings
Chef's Notes
- The roux is crucial—dark chocolate color provides authentic gumbo flavor. Don't rush this step.
- Constant stirring prevents burning; if roux burns, discard and start over.
- Traditional "holy trinity" (onion, celery, bell pepper) is the foundation of Creole cooking.
- Gumbo should be thick and stew-like, not soupy; okra provides natural thickening.
- Filé powder (ground sassafras leaves) adds authentic Creole flavor and slight thickening.
Wine Pairing
Cold Beer or Zinfandel – Louisiana lagers are traditional, but fruit-forward Zinfandel can handle the spice and complexity.
Nutrition Facts
(per serving) Calories: 485 | Protein: 38g | Fat: 26g | Carbohydrates: 28g | Sodium: 1240mg
