Gumbo by Paula Deen
Dive into the hearty, flavor-packed world of Southern cuisine with Paula Deen's classic gumbo recipe. This soul-warming dish combines tender chicken thighs, smoky sausage, juicy shrimp, and vibrant vegetables like bell peppers, celery, and okra, all simmered in a richly spiced roux-based broth. The deep, nutty flavor of the roux, cooked to perfection, is the foundation of this iconic Louisiana favorite. Infused with Cajun spices, bay leaves, and a touch of cayenne for a gentle heat, this gumbo is a comforting one-pot meal perfect for serving over fluffy white rice. Ready in under two hours, this crowd-pleasing gumbo is the ultimate way to bring a taste of the South to your dining table.
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 pound smoked sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 unit medium onion, chopped
- 1 unit green bell pepper, chopped
- 2 units celery stalks, chopped
- 4 units garlic cloves, minced
- 6 cups chicken stock
- 1 14.5-ounce can canned diced tomatoes, undrained
- 2 cups frozen sliced okra
- 2 units bay leaves
- 0.5 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 6 cups cooked white rice
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Gradually whisk in the flour to make a roux. Stir constantly and cook for about 20-30 minutes, or until the roux is a rich, deep brown color. Be careful not to burn it.
Add the sliced smoked sausage and chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken begins to brown.
Stir in the chopped onion, green bell pepper, and celery. Cook for 6-8 minutes, or until the vegetables become tender.
Add the minced garlic and cook for an additional minute until fragrant.
Slowly stir in the chicken stock, ensuring the roux incorporates into the liquid without lumps.
Add the diced tomatoes (with their juice), frozen okra, bay leaves, dried thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 1 hour, stirring occasionally.
Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp turn pink and are cooked through.
Remove the bay leaves and discard them.
Taste the gumbo and adjust seasonings if necessary.
To serve, spoon a generous portion of white rice into a bowl and ladle the gumbo over the top. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
5985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.0 g | 397% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 1782 mg | 594% | |
| Sodium | 10106 mg | 439% | |
| Total Carbohydrate | 390.4 g | 142% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 24.7 g | ||
| Protein | 403.2 g | 806% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1216 mg | 94% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 5875 mg | 125% | |
*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.
