Description
A hearty and flavorful classic gumbo recipe that’s perfect for any occasion.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- Salt and pepper to taste
- 4 cups cooked rice
- Chopped green onions for garnish
- Fresh parsley for garnish
Instructions
- In a large pot, heat the oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until it turns a dark brown color, about 20-30 minutes.
- Add the onions, bell pepper, celery, and garlic to the roux. Cook until the vegetables are tender, about 5 minutes.
- Stir in the sausage and chicken. Cook until the chicken is browned, about 5-7 minutes.
- Add the chicken broth, diced tomatoes, Worcestershire sauce, Cajun seasoning, bay leaves, and season with salt and pepper. Bring to a boil.
- Reduce heat and let simmer for 30 minutes, stirring occasionally.
- Add the shrimp and cook until they are pink and cooked through, about 5 minutes.
- Remove bay leaves before serving. Serve gumbo over cooked rice and garnish with green onions and parsley.
Notes
- For a spicier gumbo, add diced jalapeños or cayenne pepper.
- Feel free to substitute the chicken and sausage with your favorite proteins like crab or fish.
- Prep Time: 15
- Cook Time: 1
- Category: Main Course
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 150
Keywords: gumbo, classic gumbo, Cajun gumbo, seafood gumbo, chicken gumbo, gumbo recipe