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Gumbo Recipe

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  • Author: Mari
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x

Description

A rich and flavorful Louisiana classic made with a dark roux, tender chicken, smoky sausage, and the “Holy Trinity” of Cajun cooking.

Ingredients

Units Scale
For the Gumbo:
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken thighs, cut into chunks
  • 12 oz andouille sausage, sliced
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (optional)
  • 2 bay leaves
  • 1 cup frozen okra, sliced
  • 1 tsp Worcestershire sauce
  • 1/2 lb raw shrimp, peeled and deveined (optional)
For Serving:

 

  • 3 green onions, chopped (for garnish)
  • 2 tbsp fresh parsley, chopped
  • 4 cups cooked white rice

Instructions

Make the Roux:
  1. In a large pot, heat oil over medium heat. Whisk in flour and cook, stirring constantly, for 15-20 minutes until deep brown in color (like chocolate).
Build the Gumbo:
  1. Add onion, bell pepper, and celery. Cook for 5 minutes until softened. Stir in garlic.
  2. Add chicken and andouille sausage, cooking until browned, about 5 minutes.
  3. Pour in chicken broth and diced tomatoes. Stir in salt, pepper, paprika, Cajun seasoning, thyme, cayenne, and bay leaves.
  4. Bring to a simmer and cook for 30 minutes, stirring occasionally.
  5. Add okra and Worcestershire sauce. Simmer for another 10 minutes.
Finish & Serve:

  1. If using shrimp, add them in the last 5 minutes of cooking.
  2. Remove bay leaves, taste, and adjust seasoning if needed.
  3. Serve hot over white rice, garnished with green onions and parsley.

Notes

  • Stir the roux constantly to avoid burning—it’s key to the deep flavor of the gumbo!
  • If you prefer a thicker gumbo, add a little file powder (ground sassafras) at the end.
  • Want extra depth? Use homemade chicken broth for a richer taste.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun, Creole, Southern

Find it online: https://yumandjoy.com/gumbo-recipe/