Reggae Gumbo

Nutriscore Rating: 76/100

Dive into the vibrant flavors of the Caribbean with this hearty and flavorful Reggae Gumbo! This one-pot meal combines tender chicken thighs, succulent shrimp, and smoky andouille sausage with a medley of colorful vegetables like okra, bell peppers, and diced tomatoes. Infused with bold spices such as allspice, smoked paprika, and a kick of heat from a scotch bonnet pepper, this gumbo is a fusion of Creole and Jamaican culinary traditions. A rich roux forms the base, lending a deeply satisfying depth of flavor, while fresh herbs and a touch of cayenne create an irresistible, well-rounded heat. Serve this soul-warming dish over steamed white rice and garnish with parsley for a show-stopping dinner that will transport your taste buds straight to the tropics. Perfect for cozy gatherings or weeknight meals, this reggae gumbo promises authentic, spicy, and savory satisfaction in every bite.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 1 pound chicken thighs (boneless, skinless)
• 1 pound large shrimp (peeled and deveined)
• 8 ounces andouille sausage (sliced)
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 medium yellow onion (diced)
• 2 bell peppers (diced, mix of red, yellow, and green)
• 3 celery stalks (diced)
• 4 garlic cloves (minced)
• 1 teaspoon allspice
• 1 teaspoon thyme (dried)
• 0.5 teaspoons cayenne pepper
• 1 teaspoon smoked paprika
• 6 cups chicken stock
• 1 cup okra (sliced)
• 1 can (14 ounces) tomatoes (diced)
• 1 scotch bonnet pepper (seeded and minced)
• 2 bay leaves
• 2 tablespoons parsley (chopped, for garnish)
• 4 cups white rice (cooked)
• 1 to taste salt
• 1 to taste black pepper

📝 Instructions

11 steps

1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.

2. Whisk in the flour to make a roux, stirring constantly until the mixture turns a deep golden brown (about 8-10 minutes). Be careful not to burn it.

3. Add the diced onion, bell peppers, and celery to the pot. Sauté for 5 minutes until softened.

4. Stir in the garlic, allspice, thyme, cayenne pepper, and smoked paprika. Cook for 1-2 minutes until fragrant.

5. Slowly pour in the chicken stock while stirring to combine. Scrape the bottom of the pot to loosen any bits.

6. Add the diced tomatoes, okra, scotch bonnet pepper, bay leaves, and sliced andouille sausage. Bring to a simmer.

7. Season the chicken thighs with salt and black pepper, then add them to the pot. Simmer for 30 minutes, stirring occasionally.

8. Add the shrimp during the last 5 minutes of cooking, allowing them to cook until pink and opaque.

9. Taste and adjust seasoning with more salt and black pepper if needed.

10. Remove the bay leaves and ladle the gumbo over cooked white rice.

11. Garnish with chopped parsley and serve hot.

Nutrition Facts

1 serving (892.4g)

Calories		661
% Daily Value*
Total Fat		23.2 g	30%
	Saturated Fat	5.4 g	27%
	Polyunsaturated Fat	2.7 g
Cholesterol		262 mg	87%
Sodium		1009 mg	44%
Total Carbohydrate		54.4 g	20%
	Dietary Fiber	4.5 g	16%
	Total Sugars	7.1 g
Protein		58.9 g	118%
Vitamin D		0.1 mcg	1%
Calcium		152 mg	12%
Iron		4.5 mg	25%
Potassium		1038 mg	22%

*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.

Source of Calories

Fat: 1229 cal (31.2%%)

Protein: 1411 cal (35.9%%)

Carbs: 1296 cal (32.9%%)