Gumbo Recipe
Make Gumbo Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Protein Ingredients
Liquid Ingredients
Finishing Ingredients
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. This is the roux.
- 2
Cooking
- 3
Add the Proteins
Stir in the sliced Andouille sausage and diced chicken thighs to the pot. Cook for another 5 minutes until the chicken is slightly browned.
- 4
Pour in the Liquids
Add the chicken broth, canned diced tomatoes (with their juice), bay leaves, Cajun seasoning, salt, and black pepper. Stir well to combine.
- 5
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 40 minutes, stirring occasionally.
- 6
Add the Shrimp
About 5 minutes before serving, add the peeled and deveined shrimp to the pot. Cook until the shrimp are pink and opaque.
Finishing Touches
- 7
Garnish and Serve
Remove the bay leaves. Ladle the gumbo into bowls and garnish with chopped green onions and parsley before serving.
