Gumbo Recipe

Cajun/Creole · Main course · 110 min total

A hearty, flavorful stew from Louisiana, this gumbo combines a dark roux with the 'holy trinity' of vegetables, andouille sausage, chicken, and shrimp, served over rice.

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 8 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 bay leaves
• 2 tsp Creole seasoning
• 1 tsp dried thyme
• 1 lb large shrimp, peeled and deveined
• Salt and black pepper to taste
• Cooked white rice for serving
• Sliced green onions and hot sauce for garnish

Instructions

1. Make the roux: In a large heavy pot or Dutch oven, heat oil over medium heat. Whisk in flour and cook, stirring constantly, until roux turns a dark brown color (like chocolate), about 20-25 minutes. Be careful not to burn.
2. Add onion, bell pepper, and celery (the 'holy trinity') to the roux. Cook, stirring, until vegetables are softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Add sausage and chicken; cook until chicken is no longer pink, about 5 minutes.
4. Gradually stir in chicken broth, diced tomatoes, bay leaves, Creole seasoning, and thyme. Bring to a boil, then reduce heat to low and simmer, uncovered, for 45 minutes, stirring occasionally.
5. Season with salt and pepper to taste. Add shrimp and cook until pink, about 3-5 minutes. Remove bay leaves.
6. Serve gumbo over cooked rice; garnish with green onions and hot sauce.

Tips

• For a darker roux, cook longer but watch closely to avoid burning.
• Gumbo tastes even better the next day; refrigerate and reheat gently.
• Okra can be added with the tomatoes for extra thickness and flavor.
• Serve with crusty bread to soak up the broth.

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