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Gumbo Recipe

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!

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 10
Calories: 462 kcal
Best Season: Suitable throughout the year
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
  • 1 cup All-purpose flour (Heaping)
  • 2/3 cup oil (Vegetable or Canola Oil)
    • For the Gumbo
  • 1 Bunch Celery (Diced, Leaves and All)
  • 1 Green bell pepper (Diced)
  • 1 large Yellow Onion (Diced)
  • 1 Bunch Green Onions (Finely Chopped)
  • 1 Bunch Fresh Chopped Parsley (Finely Chopped)
  • 2 Cloves Garlic
  • 2 tbsp Cajun Seasoning
  • 8 cups Chicken Broth
  • 12 ounces Package Andouille Sausages (Sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille))
  • Meat from 1 Rotisserie Chicken
  • 2 cups Shrimp (Pre Cooked)
  • Hot Cooked Rice for Serving
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Add the remaining 5½ cups of chicken broth : Add veggies, parsley, garlic, and roux to the pot and stir well.
  5. 5
    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.
  6. 6
    Add meat : chicken, sausage, and shrimp.
  7. 7
    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.
Read it online: https://therecipenook.com/recipe/gumbo-recipe/