Good Ol Gumbo
Dive into a bowl of soul-warming comfort with this Good Ol' Gumbo, a true taste of Louisiana's rich culinary heritage. This hearty dish brings together a smoky and savory medley of andouille sausage, tender chicken thighs, and succulent shrimp, simmered in a deeply flavorful roux-based broth infused with the "holy trinity" of Cajun cuisine—onion, bell pepper, and celery. Seasoned with fragrant bay leaves, thyme, and a kick of cayenne, this gumbo is perfectly balanced with comforting notes of smoked paprika and the optional addition of okra for a classic touch. Served over fluffy white rice and garnished with fresh parsley and green onions, this one-pot wonder is perfect for feeding a crowd and will have everyone coming back for seconds. Perfect your roux-making skills and savor the authentic taste of this Southern classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 3 stalks celery stalks, finely chopped
- 4 cloves garlic, minced
- 6 cups chicken stock
- 1 14.5-ounce can diced tomatoes (with juices)
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 pound shrimp, peeled and deveined
- 1 cup okra, sliced (optional)
- 4 cups cooked white rice
- to taste salt
- to taste black pepper
- 0.25 cup chopped parsley (for garnish)
- 0.25 cup sliced green onions (for garnish)
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium heat.
Add the vegetable oil, then whisk in the flour to create a roux. Cook, stirring constantly, for 20–25 minutes or until the roux turns a deep brown, resembling the color of chocolate. Be careful not to burn.
Add the sliced andouille sausage and cook for 5 minutes until browned. Remove the sausage and set aside.
Add the chicken thighs to the pot and sear for 4–5 minutes until lightly browned. Remove and set aside with the sausage.
To the pot, add the onion, bell pepper, and celery. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for another minute.
Gradually add the chicken stock, whisking to incorporate the roux and prevent lumps.
Stir in the diced tomatoes (with juices), bay leaves, thyme, paprika, and cayenne pepper. Bring the mixture to a simmer.
Return the sausage and chicken to the pot and simmer, uncovered, for 45 minutes, stirring occasionally.
If using, add the sliced okra to the pot and cook for an additional 10 minutes.
Add the shrimp and simmer for 5–7 minutes until the shrimp are pink and cooked through.
Season the gumbo to taste with salt and black pepper.
Remove the bay leaves and serve the gumbo hot over a scoop of white rice.
Garnish with chopped parsley and sliced green onions before serving.
Nutrition Facts
Calories |
5196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.2 g | 352% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1730 mg | 577% | |
| Sodium | 9577 mg | 416% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 39.9 g | ||
| Protein | 391.1 g | 782% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1093 mg | 84% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 5806 mg | 124% | |
*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.
