Big Easy Gumbo
Dive into the heart of Louisiana cuisine with this comforting and flavor-packed Big Easy Gumbo! This classic Southern recipe combines a rich, velvety roux with a vibrant medley of diced vegetables, tender andouille sausage, succulent shrimp, and okra, all simmered in a spiced broth infused with Cajun seasoning, paprika, and thyme. Dotted with juicy diced tomatoes and served over fluffy white rice, this gumbo is a perfect balance of smoky, savory, and subtly spicy flavors. Garnished with fresh parsley and green onions, it’s a soul-warming one-pot meal that will transport your taste buds straight to New Orleans. Perfect for gatherings or cozy family dinners, this dish is as authentic as it is irresistible.
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups chicken stock
- 12 ounces andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
- 1 cup okra, sliced
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 1 whole bay leaf
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups white rice, cooked
- 0.5 cup green onions, sliced (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Gradually sprinkle the flour into the oil, stirring constantly, to create a roux. Cook the roux for about 15-20 minutes, stirring frequently, until it reaches a deep brown color. Be careful not to burn it.
Add the diced onion, bell pepper, and celery to the roux. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Slowly pour in the chicken stock, stirring to combine and ensure the roux dissolves completely into the liquid.
Add the sliced andouille sausage, raw shrimp, okra, canned tomatoes (with juice), bay leaf, Cajun seasoning, paprika, thyme, salt, and pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the gumbo simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste the gumbo and adjust the seasoning with additional salt, pepper, or Cajun seasoning if needed.
To serve, ladle the gumbo over a scoop of white rice in individual bowls.
Garnish with sliced green onions and chopped parsley before serving.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.9 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 931 mg | 20% | |
*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.
