Gumbo Potatoes
Elevate your comfort food game with this irresistible Gumbo Potatoes recipe! Perfectly baked russet potatoes serve as the hearty base, stuffed to the brim with the bold, savory flavors of a classic gumbo. Juicy shrimp, tender shredded chicken, and smoky andouille sausage are simmered in a velvety roux-based sauce infused with Cajun seasoning, paprika, and thyme. A medley of the "holy trinity"—onions, celery, and green bell peppers—adds depth and richness to every bite. This mouthwatering dish is topped with fresh parsley and green onions for a vibrant finish, making it a flavorful, Southern-inspired meal that's both comforting and elegant. Whether you're entertaining guests or treating your family to something special, these Gumbo Potatoes are sure to become a new favorite. Keywords: Gumbo Potatoes, Cajun recipe, stuffed baked potatoes, Southern comfort food, easy gumbo recipe.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 12 oz Andouille sausage
- 1 cup Cooked chicken, shredded
- 1 cup Shrimp, peeled and deveined
- 2 tbsp Butter
- 1 tbsp Olive oil
- 2 tbsp All-purpose flour
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 2 cups Chicken stock
- 2 tsp Cajun seasoning
- 1 tsp Paprika
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 stalks Green onions, sliced
- 2 tbsp Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork. Place directly on the oven rack and bake for 45-50 minutes, or until tender when pierced with a knife.
While the potatoes are baking, slice the andouille sausage into thin rounds and cook them in a large skillet over medium heat for 5-7 minutes, or until browned. Remove from the skillet and set aside.
In the same skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the flour, whisking continuously to make a roux. Cook the roux for 5-6 minutes until it turns a rich caramel color.
Add the diced onion, celery, and bell pepper to the roux. Stir and cook for 4-5 minutes until the vegetables have softened. Add the garlic and cook for 1 more minute until fragrant.
Gradually pour in the chicken stock, whisking to combine. Stir in the Cajun seasoning, paprika, thyme, salt, and pepper. Simmer the mixture for 5 minutes, stirring occasionally.
Add the cooked chicken, shrimp, and browned sausage to the skillet. Simmer for another 5-7 minutes until the shrimp turns pink and is cooked through.
Once the potatoes are done baking, remove them from the oven and let cool for a few minutes. Slice each potato lengthwise and gently fluff the insides with a fork.
Spoon the gumbo mixture generously over each potato. Top with sliced green onions and chopped parsley for garnish.
Serve immediately and enjoy your Gumbo Potatoes!
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.9 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2152 mg | 46% | |
*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.
