Description
This classic gumbo recipe delivers a rich, flavorful dish featuring a dark roux, smoky andouille sausage, tender chicken, and fresh seafood in a savory broth. Perfectly seasoned with Cajun spices and served over fluffy rice, this hearty gumbo will warm your soul and satisfy your taste buds.
Ingredients
Units
Scale
Meat and Seafood
- 1 pound andouille sausage sliced
- 1 pound chicken thighs boneless and skinless, cut in half
- 1 pound raw shrimp peeled and deveined
- 1 pound lump crab meat
Vegetables and Aromatics
- 2 large onions chopped
- 2 medium bell peppers chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 cup green onions chopped
- 1/2 cup fresh parsley chopped
Spices and Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon thyme chopped
- 1 teaspoon oregano chopped
- 2 bay leaves
Other Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 8 cups chicken broth low sodium
- 10 ounces diced tomatoes with green chilies (1 can)
- cooked rice for serving
- Filé powder optional for serving
Instructions
- Brown the Meat: In a large skillet over medium heat, heat 1 tablespoon of vegetable oil and brown the sliced andouille sausage and chicken thighs until cooked through and nicely browned. Remove from heat and set aside.
- Make the Roux: In a large Dutch oven or heavy-bottomed pot over medium heat, combine the remaining vegetable oil and all-purpose flour. Stir constantly for 15-20 minutes until the roux reaches a dark, rich brown color, careful not to burn it.
- Sauté the Vegetables: Add the chopped onions, bell peppers, and celery to the roux. Season with salt and black pepper. Stir frequently and cook until the vegetables are softened, about 5 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, chopped thyme, oregano, paprika, and bay leaves. Cook for another minute until fragrant.
- Combine Meat with Vegetables: Return the browned sausage and chicken to the pot, stirring well to coat with the vegetable roux mixture. Cook for 5-7 minutes until heated through.
- Add Liquids and Simmer: Slowly pour in the chicken broth while stirring to combine. Add the can of diced tomatoes with green chilies. Bring to a simmer, then reduce heat to low, cover, and let simmer gently for 1 hour, stirring occasionally.
- Add Seafood and Finish Cooking: Stir in the raw shrimp, lump crab meat, chopped green onions, and parsley. Cover and cook for about 5 minutes until the shrimp turn pink and are cooked through. Adjust seasoning with salt and black pepper as needed.
- Serve: Serve the gumbo hot over cooked rice and sprinkle with filé powder if using for added flavor.
Notes
- Roux Patience: Don’t rush the roux; a deep brown color is essential for authentic gumbo flavor. If burnt, start over to avoid bitterness.
- Seafood Timing: Add shrimp and crab at the end to keep them tender and prevent rubbery texture.
- Spice Level: Adjust heat by using mild diced tomatoes or adding cayenne pepper or hot sauce according to your preference.
- Make-Ahead: Gumbo tastes even better the next day; refrigerate overnight and reheat gently.
- Rice Reminder: Cook rice just before serving for best texture with gumbo.
- Freezer Friendly: Gumbo freezes well; omit shrimp and crab until after reheating to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
