Killer Voodoo Gumbo
Dive into the bold, spicy flavors of Louisiana with Killer Voodoo Gumbo—a soul-warming Creole classic brimming with authentic taste and hearty ingredients. This rich dish begins with a perfectly crafted roux, a deep chocolate-hued base that sets the stage for the smoky andouille sausage, tender chicken thighs, succulent shrimp, and sweet crabmeat. Fresh okra, the “holy trinity” of onion, bell pepper, and celery, and a medley of Cajun spices like cayenne, paprika, and thyme deliver layers of irresistible flavor. Served over fluffy white rice and topped with green onions and parsley, this gumbo is the ultimate comfort food with just the right kick. Whether you're new to Cajun cuisine or a die-hard fan, this recipe is pure magic in a bowl. Perfect for family gatherings, Mardi Gras celebrations, or a cozy night in—don’t forget the optional dash of hot sauce for a fiery twist!
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 12 ounces andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup okra, sliced
- 6 cups chicken stock or broth
- 1 pound peeled and deveined shrimp
- 1 cup crabmeat
- 0.5 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon file powder
- 2 bay leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
- 0.25 cup green onions, sliced (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
- hot sauce (optional)
Instructions
Heat the vegetable oil in a large, heavy pot or Dutch oven over medium heat.
Sprinkle in the flour and whisk continuously to create a roux. Cook for 10-15 minutes, stirring constantly, until the roux turns a deep chocolate brown color. Be careful not to burn it.
Add the sliced andouille sausage and chicken to the pot. Cook for 5-7 minutes, stirring occasionally, until the meat is browned.
Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook for 5 minutes, stirring frequently, until the vegetables are softened.
Stir in the okra and cook for 3 minutes.
Slowly pour in the chicken stock while stirring to combine with the roux.
Add the cayenne pepper, paprika, thyme, bay leaves, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes.
Add the shrimp and crabmeat to the pot, cooking for an additional 10-15 minutes until the shrimp are pink and opaque.
Remove the pot from the heat and stir in the file powder. Taste and adjust seasoning as needed.
Serve the gumbo hot over cooked white rice. Garnish with green onions and chopped parsley. Add hot sauce for extra spice, if desired.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1164 mg | 25% | |
*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.
