Gumbo Recipe
A rich and flavorful stew served with rice.
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Ingredients
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Base Ingredients
Protein Ingredients
Spices and Seasonings
Liquid Ingredients
Serving Ingredients
Method
Preparing the Roux
- 1
Make the Roux
In a large heavy 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. This is your roux.
Cooking the Vegetables
- 2
Add Vegetables
Once the roux is ready, add the chopped onion, green bell pepper, and celery. Cook for about 5 minutes until the vegetables are softened.
Adding Proteins and Spices
- 3
Incorporate Sausage and Chicken
Add the sliced Andouille sausage and diced chicken thighs to the pot. Stir well to combine and cook for about 5-7 minutes until the chicken is browned.
- 4
Add Seafood
Stir in the shrimp and cook for an additional 3 minutes until they turn pink.
- 5
Season the Gumbo
Add minced garlic, dried thyme, bay leaves, cayenne pepper, salt, black pepper, paprika, and Louisiana hot sauce. Stir everything together.
Simmering the Gumbo
- 6
Add Liquids
Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes. Stir occasionally.
Finalizing and Serving
- 7
Serve the Gumbo
Once the gumbo has thickened, remove the bay leaves. Serve hot over cooked white rice and garnish with chopped fresh parsley.