Southern Gumbo
Dive into the heart of Southern comfort with this authentic Southern Gumbo recipe, bursting with bold, Cajun-inspired flavors and rustic charm. This hearty dish combines smoky andouille sausage, tender chicken thighs, and succulent shrimp simmered in a rich, flavorful broth enhanced by a dark, nutty roux—the signature base of any gumbo. Fresh veggies like bell peppers, celery, onions, and okra add texture and depth, while aromatic seasonings like thyme, paprika, and cayenne bring the perfect touch of spice. Serve this soul-warming gumbo over fluffy white rice, and garnish with parsley and green onions for a fresh finish. Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing dish for entertaining, this Southern Gumbo delivers unforgettable taste in every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup butter
- 1 cup all-purpose flour
- 1 pound andouille sausage
- 1 pound chicken thighs, boneless and skinless
- 1 pound medium shrimp, peeled and deveined
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves minced garlic
- 6 cups chicken stock
- 1 14-ounce can canned diced tomatoes
- 2 cups okra, sliced
- 2 bay leaves
- 1 teaspoon thyme, dried
- 0.5 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups white rice, cooked
- 2 tablespoons chopped parsley (optional, for garnish)
- 2 tablespoons sliced green onions (optional, for garnish)
Instructions
Start by making the roux: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly, and cook for 20-30 minutes until the roux is a deep brown color. Be patient and avoid burning.
Slice the andouille sausage into rounds, and cut the chicken thighs into bite-sized pieces.
Once the roux has reached the desired color, add the diced onion, green bell pepper, celery, and garlic to the pot. Sauté for 5 minutes until the vegetables start to soften.
Stir in the sausage and chicken and cook for another 5 minutes to allow the meat to brown slightly.
Pour in the chicken stock and stir well to incorporate the roux into the liquid. Add the canned diced tomatoes, okra, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
Add the shrimp to the gumbo and simmer for an additional 5-7 minutes until the shrimp turn pink and are cooked through.
Taste and adjust seasoning as needed.
To serve, ladle the gumbo over cooked white rice and garnish with chopped parsley and green onions, if desired.
Enjoy your Southern Gumbo!
Nutrition Facts
Calories |
7124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.3 g | 534% | |
| Saturated Fat | 169.0 g | 845% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 2515 mg | 838% | |
| Sodium | 11724 mg | 510% | |
| Total Carbohydrate | 415.3 g | 151% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 38.2 g | ||
| Protein | 431.0 g | 862% | |
| Vitamin D | 21.2 mcg | 106% | |
| Calcium | 1185 mg | 91% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 6714 mg | 143% | |
*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.
