Nancy's Gumbo Recipe
Our famous New Orleans style gumbo served over rice.
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Ingredients
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Base Ingredients
Proteins
Seasonings and Broth
Serving
Method
Preparation
- 1
Make the Roux
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a deep brown color, about 20-30 minutes. Be careful not to burn the roux.
- 2
Cooking the Gumbo
- 3
Add Proteins
Stir in the sliced smoked sausage and cubed chicken breast. Cook for an additional 5 minutes, stirring occasionally.
- 4
Add Broth and Seasonings
Pour in the chicken broth and add the canned diced tomatoes, bay leaves, dried thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
- 5
Add Shrimp
Add the peeled and deveined shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through. Remove bay leaves before serving.
Serving
- 6
Serve
To serve, place a scoop of cooked white rice in a bowl and ladle the gumbo over the rice. Garnish with chopped fresh parsley and green onions.