African Gumbo
Dive into the bold and comforting flavors of African Gumbo, a hearty one-pot dish that marries smoky, savory, and spicy notes in every bite. Featuring tender chicken thighs, succulent shrimp, and smoky sausage, this rich stew is layered with wholesome ingredients like okra, bell peppers, and celery, creating a vibrant medley of taste and texture. Simmered in a spiced tomato and chicken broth base with aromatic herbs like thyme and bay leaves, this gumbo is perfect for warming up any occasion. Served over fluffy long-grain rice and garnished with fresh parsley and scallions, this recipe is a celebration of African culinary tradition, perfect for sharing with family and friends. Ready in just under an hour and designed to serve six, this soulful dish is an unforgettable treat for the senses.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs
- 1 pound shrimp, peeled and deveined
- 12 ounces smoked sausage, sliced
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 2 cups okra, sliced
- 3 cloves garlic, minced
- 3 medium tomatoes, diced
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups (cooked) long-grain rice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons scallions, sliced
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken thighs lightly with salt and pepper, then brown them in the pot for about 4–5 minutes per side. Remove the chicken and set aside.
Add the smoked sausage slices to the pot and cook until browned, about 4 minutes. Remove and set aside with the chicken.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5–6 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced okra and cook for 5 minutes, stirring occasionally, to reduce its natural sliminess.
Return the chicken and sausage to the pot, then add the tomatoes, chicken broth, bay leaves, paprika, cayenne pepper, thyme, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.
After 30 minutes, add the shrimp to the pot and simmer for an additional 5–7 minutes, until the shrimp are pink and cooked through.
Remove the bay leaves and discard.
Serve the gumbo hot over cooked long-grain rice. Garnish with fresh parsley and scallions.
Nutrition Facts
Calories |
3936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1690 mg | 563% | |
| Sodium | 8783 mg | 382% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 31.5 g | ||
| Protein | 344.3 g | 689% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 940 mg | 72% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 7248 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
