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Gumbo

A comforting and hearty New Orleans gumbo filled with Andouille sausage, shrimp, chicken, and rich flavors, perfect for chilly nights and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Creole, Louisiana, Southern
Calories: 1350
Ingredients Method Notes

Ingredients
  

Proteins
  • 1 lb Andouille sausage, sliced Opt for high-quality, smoked varieties.
  • 1 lb chicken, diced Can be substituted with turkey.
  • 1 lb shrimp, peeled and deveined May substitute with firm fish or omit.
Vegetables
  • 1 cup okra, sliced Can be replaced with green beans or omitted.
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
Liquids
  • 6 cups chicken stock Vegetable broth can be used for a lighter version.
Cooking Essentials
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 2 tsp Cajun seasoning Can substitute with paprika, garlic powder, and cayenne.
  • Salt and pepper to taste Adjust seasoning carefully.
Serving Garnish
  • Cooked white rice for serving
  • Chopped green onions for garnish
  • Chopped parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the vegetable oil over medium heat. Stir in the flour to make a roux, continuously stirring until it turns dark brown (10-15 minutes).
  2. Add the chopped onions, bell pepper, celery, and minced garlic to the roux, stirring until tender and fragrant, about 5 minutes.
Cooking
  1. Add the sliced Andouille sausage and diced chicken, cooking until the chicken is browned.
  2. Pour in the chicken stock and add Cajun seasoning, salt, and pepper. Stir well and bring to a simmer for 30 minutes.
  3. Stir in the sliced okra and shrimp, cooking for an additional 5-7 minutes until the shrimp are pink and firm.
Serving
  1. Serve the gumbo hot over a scoop of cooked white rice, garnished with chopped green onions and parsley.

Notes

Leftover gumbo can be kept in the refrigerator for 3-4 days. Freeze for up to 3 months in airtight containers. Reheat slowly on the stovetop or in the microwave.