Good Ole Gumbo
Dive into the rich, soulful flavors of the South with this classic Good Ole Gumbo recipe, a hearty dish that's perfect for any occasion. Featuring a deeply savory roux as its base, this gumbo boasts tender chicken thighs, smoky andouille sausage, plump shrimp, and fresh okra, all simmered in a spiced broth bursting with Creole flair. The holy trinity of onion, bell pepper, and celery enhances its traditional flavor profile, while seasonings like thyme, cayenne, and paprika add just the right kick. Served over fluffy white rice and garnished with fresh parsley and green onions, this gumbo delivers the ultimate comfort in every bite. Whether you're hosting a crowd or treating your family to an authentic culinary experience, this recipe is a must-try for anyone craving a taste of Louisiana!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 12 ounces andouille sausage
- 1 pound boneless, skinless chicken thighs
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 cups okra, sliced
- 1 pound raw shrimp, peeled and deveined
- 1 to taste salt
- 1 to taste black pepper
- 4 cups cooked white rice
- 2 tablespoons chopped parsley, for garnish
- 2 tablespoons sliced green onions, for garnish
Instructions
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add flour while stirring constantly to make a roux. Cook the roux for 20-30 minutes, stirring continuously, until it is a dark, chocolate brown color.
Slice andouille sausage into 1/4-inch rounds and brown in a separate skillet over medium heat. Remove and set aside.
Season the chicken thighs lightly with salt and pepper, then brown them in the same skillet. Remove and set aside.
Add diced onions, bell peppers, and celery to the roux. Cook for about 5-7 minutes until the vegetables begin to soften.
Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
Slowly add chicken broth to the pot, whisking constantly to ensure there are no lumps from the roux.
Add the diced tomatoes (with their juices), bay leaves, thyme, paprika, and cayenne pepper to the pot. Stir well.
Return the browned sausage and chicken thighs to the pot. Reduce heat to low, cover, and simmer for 45 minutes.
Add the sliced okra to the pot and continue simmering for another 15 minutes.
Stir in the raw shrimp and cook for 5-7 minutes until the shrimp are pink and cooked through.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove bay leaves before serving.
Serve the gumbo over cooked white rice, garnished with chopped parsley and sliced green onions. Enjoy!
Nutrition Facts
Calories |
4992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.4 g | 340% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1724 mg | 575% | |
| Sodium | 12740 mg | 554% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 31.5 g | ||
| Protein | 342.1 g | 684% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1249 mg | 96% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 7426 mg | 158% | |
*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.
