Louisiana Gumbo
Dive into the rich, soulful flavors of Louisiana with this classic Gumbo recipe, a hearty dish brimming with bold Cajun and Creole influences. Crafted from a slow-cooked, chocolate-brown roux that embodies traditional Southern cooking, this one-pot wonder is packed with tender chicken thighs, smoky andouille sausage, succulent shrimp, and a medley of fresh vegetables like okra, celery, and bell peppers. Seasoned to perfection with aromatic bay leaves, thyme, paprika, and a hint of zesty cayenne pepper, this gumbo offers a deeply satisfying, layered flavor profile. Serve it over fluffy white rice and garnish with fresh parsley and green onions for a comforting, crowd-pleasing meal that transports you straight to the heart of Louisiana. Perfect for family dinners, special gatherings, or whenever you're craving authentic Southern cuisine!
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 medium celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs
- 2 cups okra, sliced
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons parsley, chopped
- 2 green onions, sliced
- 4 cups steamed white rice (for serving)
- hot sauce (optional)
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Stir constantly for 20-25 minutes, or until the roux turns a deep chocolate brown. Be careful not to burn it.
Add the diced onion, green bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables have softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Gradually add the chicken stock, whisking constantly to avoid lumps.
Add the sliced andouille sausage, chicken thighs (cut into bite-sized pieces), okra, bay leaves, dried thyme, cayenne pepper, paprika, salt, and black pepper. Stir to combine.
Bring the gumbo to a boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.
Add the shrimp to the pot and cook for an additional 10 minutes, or until the shrimp are pink and cooked through.
Taste and adjust seasonings as needed. Remove the bay leaves before serving.
Ladle the gumbo over steamed white rice. Garnish with chopped parsley and sliced green onions. Serve with hot sauce on the side, if desired.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 983 mg | 21% | |
*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.
