Gumbo Recipe
A classic Cajun dish with a rich, flavorful broth.
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Ingredients
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Base Ingredients
Meat & Seafood
Liquids & Seasonings
Garnish
Method
Preparation
- 1
Make the Roux
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux.
- 2
Cook the Roux
Continue to cook the roux, stirring constantly, until it turns a deep brown color, about 20-30 minutes. Be careful not to burn it.
- 3
Cooking
- 4
Add Sausage and Chicken
Stir in the sliced Andouille sausage and diced chicken thighs. Cook for an additional 5-7 minutes until the chicken is browned.
- 5
Add Liquids and Seasonings
Pour in the chicken broth, diced tomatoes (with juices), minced garlic, bay leaves, thyme, oregano, cayenne pepper, salt, and black pepper. Stir to combine.
- 6
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
- 7
Add Shrimp
About 5 minutes before serving, add the peeled and deveined shrimp to the pot and cook until they turn pink.
Serving
- 8
Garnish and Serve
Remove the bay leaves, and ladle the gumbo into bowls. Garnish with sliced green onions and chopped parsley. Serve hot over rice if desired.