Description
Soulful Creole Gumbo made with tender chicken, succulent shrimp, and savory Andouille sausage. A comforting crowd-pleaser with a spicy kick.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup vegetable oil or bacon drippings
- 1 large onion, diced (about 2 cups)
- 2 green bell peppers, diced (about 2 cups)
- 4 celery stalks, diced (about 1 cup)
- 6 cloves garlic, minced
- 1 lb andouille sausage, sliced into ½-inch rounds
- 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
- 1 lb medium shrimp, peeled and deveined
- 2 cups okra, sliced (fresh or frozen)
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- 1 tablespoon dried thyme
- 8 cups chicken stock
- 2 tablespoons filé powder (ground sassafras)
- Cooked white rice for serving
- ¼ cup fresh parsley, chopped
- Green onions for garnish
Instructions
- Step 1: Prepare Your Ingredients Before diving into this gumbo recipe, organize all ingredients. Chop all vegetables, slice the andouille sausage, cut the chicken into bite-sized pieces, and peel the shrimp if not already prepared. Having everything ready makes the cooking process smoother, especially when making the roux that requires constant attention.
- Step 2: Make the Roux Heat a large, heavy-bottomed Dutch oven over medium heat. Add oil or bacon drippings and flour, whisking continuously to combine. Continue stirring constantly for 20-30 minutes until the mixture transforms from white to blonde to peanut butter color and finally reaches a deep chocolate brown. The roux should be smooth and fragrant with a nutty aroma. Don’t rush this step—this is where your gumbo’s distinctive flavor develops.
- Step 3: Add the Trinity Once your roux reaches the proper color, immediately add the diced onions and stir for 2-3 minutes. The onions will sizzle vigorously as they hit the hot roux. Next, add celery and cook for another 2 minutes, followed by bell peppers for an additional 2 minutes. Finally, add the minced garlic and cook for 30 seconds until fragrant. The vegetables will help stop the roux from darkening further while building your flavor base.
- Step 4: Build Your Gumbo Add the sliced andouille sausage to the vegetable mixture and cook for 5 minutes until it releases its oils. Add chicken pieces and cook until they begin to brown. Gradually pour in the chicken stock, whisking constantly to incorporate the roux smoothly. Add Cajun seasoning, bay leaves, and thyme. Bring the mixture to a gentle boil, then reduce to a simmer. Add the okra, cover partially, and let simmer for 45 minutes, stirring occasionally.
- Step 5: Finish and Serve About 5 minutes before serving, stir in the shrimp and cook just until pink and opaque. Remove the pot from heat and discard bay leaves. Stir in the filé powder off the heat (adding it while cooking can make the gumbo stringy). Let stand for 5 minutes, then serve your gumbo over white rice, garnished with fresh parsley and green onions for a bright finish.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Americaine
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 per serving
- Sugar: 3 grams
- Sodium: 1300 mg
- Fat: 30 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 22 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 120 mg
Keywords: Gumbo Recipe