This classic gumbo recipe is full of hearty Creole flavors, with fall-apart meats, seafood, and a perfectly right roux. This dish is cozy and comforting, ideal for family dinners, parties, or anytime you yearn for a taste of Louisiana!
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Gumbo Recipe
Description
This classic gumbo recipe is full of hearty Creole flavors, with fall-apart meats, seafood, and a perfectly right roux. This dish is cozy and comforting, ideal for family dinners, parties, or anytime you yearn for a taste of Louisiana!
Ingredients
For the Roux
For the Gumbo
Instructions
Video
- Make the Roux: In a large, heavy-bottom stockpot, combine flour and oil. Cook on medium-low heat, stirring constantly, for 30 to45 minutes. When finished, it should be as dark as chocolate and have a soft, "cookie" dough-like consistency. Be careful not to let it burn! You are welcome to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage : In a separate skillet over medium-high heat, place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Transfer to a plate.
- Cook the vegetables in broth : Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add the remaining 5½ cups of chicken broth : Add veggies, parsley, garlic, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender : (Skim off any foam that may rise to the top of the pot.) Stir in Cajun seasoning to taste.
- Add meat : chicken, sausage, and shrimp.
- Taste: At this point, taste it and add more seasonings to your liking—salt, pepper, chicken bouillon paste, garlic, more Joe's stuff, or more chicken broth—until you reach the perfect flavor. Serve: Once satisfied with the taste, serve warm over rice. Serve warm over rice. It tastes even better the next day!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 462kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 6g30%
- Trans Fat 0.1g
- Cholesterol 166mg56%
- Sodium 1073mg45%
- Potassium 390mg12%
- Total Carbohydrate 14g5%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 35g70%
- Vitamin A 928 IU
- Vitamin C 19 mg
- Calcium 59 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Rice is not included in nutritional information.
- Roux: The roux can be made 3-5 days in advance and stored in a large resealable bag in the fridge.
- Okra: you can add chopped okra if you like. Add it at the same time as the other vegetables.
- Cajun seasoning: My preferred brand is Joe's Stuff Cajun Seasoning, but I can usually only find it online. You could use any brand but may need to adjust the amount added to taste. You can also make your own Cajun seasoning.
- Chicken and broth: The best way to make this gumbo is by buying a rotisserie chicken, removing all the chicken, and using the carcass to make homemade chicken broth. Then make the gumbo using the chicken and homemade broth. You can use store-bought chicken broth, but homemade is way better! Here's a tutorial for making it from scratch.
- Storing Instructions: Store gumbo covered in the refrigerator for 3-4 days.
- Freezing Instructions: This recipe makes quite a lot, so save leftovers for another day! To freeze gumbo, allow it to cool completely and store it in a freezer-safe container (separate from the rice) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
