Savannah Gumbo Paula Deen
Bring the rich, soulful flavors of Southern cuisine to your table with this irresistible Savannah Gumbo Paula Deen style, a classic comfort dish that’s bursting with bold Cajun flair. This hearty gumbo combines tender, seasoned chicken thighs, smoky andouille sausage, juicy shrimp, and fresh okra in a velvety roux-based broth that’s deeply flavorful and spiced with Cajun seasoning. Vibrant aromatics like onion, celery, and green bell pepper meld seamlessly with diced tomatoes and bay leaves, creating a savory base that simmers to perfection. Served over fluffy white rice and finished with a touch of fresh parsley and green onions, this one-pot masterpiece is as satisfying as it is delicious. Perfect for family dinners or gatherings, this authentic Southern recipe will transport your taste buds straight to Savannah with every spoonful. Optimize your next meal with this hearty gumbo recipe, a celebration of bold flavors and comforting textures!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 12 ounces Andouille sausage, sliced
- 1 pound Large shrimp, peeled and deveined
- 0.5 cup Vegetable oil
- 0.5 cup All-purpose flour
- 1 large Yellow onion, chopped
- 1 large Green bell pepper, chopped
- 3 stalks Celery stalks, chopped
- 4 cloves Garlic, minced
- 6 cups Chicken broth
- 1 can (14.5 ounces) Canned diced tomatoes, drained
- 2 cups Okra, sliced
- 2 leaves Bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked white rice
- 0.25 cup Chopped parsley (for garnish)
- 0.25 cup Sliced green onions (for garnish)
Instructions
Season the chicken thighs with a pinch of salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium heat. Sear the chicken thighs until browned on both sides, about 4 minutes per side. Remove the chicken and set aside.
In the same pot, add the sliced andouille sausage, cooking until browned. Remove the sausage with a slotted spoon and set aside.
In the pot, heat the remaining vegetable oil over medium heat. Gradually whisk in the all-purpose flour to create a roux. Cook the roux, stirring constantly, until it turns a deep brown color, approximately 10 to 15 minutes. Be careful not to burn it.
Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Cook for 5 minutes, stirring often, until the vegetables are softened.
Whisk in the chicken broth slowly to prevent lumps. Bring the mixture to a simmer.
Return the seared chicken thighs and browned sausage to the pot. Add the drained diced tomatoes, sliced okra, bay leaves, Cajun seasoning, salt, and black pepper. Stir well.
Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, stirring occasionally, until the chicken is tender and cooked through.
Remove the chicken thighs from the pot, shred them using two forks, and then return the shredded chicken to the gumbo.
Add the peeled and deveined shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves from the pot and discard.
Serve the gumbo hot over a scoop of cooked white rice. Garnish with chopped parsley and sliced green onions.
Nutrition Facts
Calories |
4726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.3 g | 320% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1664 mg | 555% | |
| Sodium | 13771 mg | 599% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 35.6 g | ||
| Protein | 330.1 g | 660% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1115 mg | 86% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 6649 mg | 141% | |
*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.
