Name: Gumbo
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 -8 servings
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 large onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 lb boneless chicken thighs, chopped; 1 lb andouille sausage, sliced; 4 cups chicken broth; 1 (14.5 oz) can diced tomatoes (optional); 1 cup fresh or frozen okra, sliced; 1 tsp dried thyme; 1 tsp smoked paprika; 1/2 tsp cayenne pepper (adjust to taste); 2 bay leaves; 1 lb raw shrimp, peeled & deveined (optional); 1 tbsp filé powder (optional, for serving); Cooked white rice (for serving); Salt and black pepper to taste

Gumbo

A hearty Louisiana stew featuring tender chicken, smoky andouille sausage, and the ‘holy trinity’ of vegetables (onion, bell pepper, celery), thickened with okra and served over rice. Optional shrimp and filé powder add coastal flair.

Nutrition

Calories: 480cal

Carbohydrate: 22g

Protein: 28g

Fat: 32g

Cholesterol: – -mg

Sodium: 1200mg

Difficulty Level: easy

30 min Prep

2 hr 30 min Cook

3 hr Total

6 -8 servings

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
1 lb boneless chicken thighs, chopped
1 lb andouille sausage, sliced
4 cups chicken broth
1 (14.5 oz) can diced tomatoes (optional)
1 cup fresh or frozen okra, sliced
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
2 bay leaves
1 lb raw shrimp, peeled & deveined (optional)
1 tbsp filé powder (optional, for serving)
Cooked white rice (for serving)
Salt and black pepper to taste

Instructions

Make the roux: Heat oil in Dutch oven over medium-low heat. Whisk in flour. Cook, stirring constantly with wooden spoon, until dark chocolate-colored (35-45 minutes). Tip: Never walk away – burnt roux ruins the gumbo!
Cook vegetables: Add onion, bell pepper, celery, and garlic to roux. Sauté 10 minutes until softened. Tip: Scrape bottom of pot to incorporate any browned bits.
Brown meats: Add chicken and sausage. Cook 8-10 minutes until chicken is lightly browned.
Simmer base: Stir in broth, tomatoes (if using), thyme, paprika, cayenne, and bay leaves. Bring to boil, then reduce heat to low. Simmer uncovered 1 hour, stirring occasionally.
Add okra: Stir in okra and simmer 30 more minutes. Tip: Okra’s natural mucilage helps thicken the stew.
Cook shrimp (if using): Add shrimp during last 5 minutes of cooking until pink and cooked through.
Season & serve: Remove bay leaves. Season with salt and pepper. Serve over rice. Optionally sprinkle 1/4 tsp filé powder per bowl (never boil after adding filé!).