Spicy Gumbo
Dive into the soulful flavors of Louisiana with this hearty Spicy Gumbo recipe, a rich and comforting dish that combines tender chicken, smoky andouille sausage, succulent shrimp, and fresh okra in a deeply flavorful roux-based broth. Perfectly seasoned with Cajun spices, paprika, and fragrant thyme, this gumbo captures the essence of classic Southern cooking while delivering a satisfying kick of heat. The slow-cooked caramelized roux forms the heart of this dish, creating a velvety base that ties together the medley of vibrant vegetables and protein-packed ingredients. Served over a bed of fluffy white rice and garnished with fresh parsley and green onions, this gumbo is the ultimate crowd-pleaser for gatherings or cozy nights at home. Add a dash of hot sauce to take this iconic dish to the next level of bold flavor!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 12 oz andouille sausage, sliced
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 14.5 oz canned diced tomatoes
- 6 cups chicken broth
- 2 cups fresh or frozen okra, sliced
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups long-grain white rice, cooked
- 0.25 cup green onions, chopped (optional, for garnish)
- 0.25 cup fresh parsley, chopped (optional, for garnish)
- hot sauce (optional, for serving)
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Whisk in the flour to create a roux. Stir constantly for 20-25 minutes, or until the mixture turns a deep, caramel-like brown. Be careful not to burn the roux.
Add the diced onion, bell pepper, and celery to the roux. Sauté for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced andouille sausage and chicken thighs to the pot. Cook for 5-7 minutes, allowing the meat to brown slightly.
Stir in the diced tomatoes (with their juices), chicken broth, okra, Cajun seasoning, paprika, thyme, bay leaves, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
Add the raw shrimp to the pot and simmer for an additional 10 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves and adjust seasoning with additional salt, pepper, or Cajun seasoning if needed.
Serve the gumbo over a scoop of cooked white rice. Garnish with chopped green onions and parsley, if desired. Add hot sauce for an extra kick.
Nutrition Facts
Calories |
5307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.0 g | 326% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1830 mg | 610% | |
| Sodium | 14211 mg | 618% | |
| Total Carbohydrate | 418.0 g | 152% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 42.4 g | ||
| Protein | 347.7 g | 695% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1418 mg | 109% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 8476 mg | 180% | |
*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.
