Gumbo is cooked with a deeply flavored dark roux, your choice of meat or fish (chicken, sausage, and/or shellfish), various vegetables, and rice. So hearty and tasty!

Gumbo is a delicious cuisine from southern America, particularly Louisiana. It resembles a thick soup with a lot of taste. You’ll find meat (such as chicken or sausage), vegetables (such as peppers and onions), and occasionally seafood (such as shrimp or crab) cooked together in a delicious broth. It is frequently served with rice and has a spicy flavor. Gumbo might vary depending on who prepares it, but it’s always tasty!

Gumbo is like a cozy embrace from the South, covered in mouthwatering ingredients.

The trick to this recipe is to make the right roux first, then gradually add flavor with aromatics, spices, and a range of meats such as spicy andouille sausage, succulent chicken, and soft shellfish. But I won’t sugarcoat it: it isn’t a 30-minute supper. However, if you want a 30-minute meal, check this

Why You’ll Love This Gumbo Recipe

Flavorful: packed with delicious foods such as beef, fish, and vegetables.

Easy Methods: This recipe is suitable for chefs of all experience levels.

Comforting: Its warm, creamy flavor makes it ideal for snuggling up on cold days.

Ingredients You’ll Need

Andouille sausage adds a robust, smoky, and somewhat spicy taste to the gumbo! Andouille sausage is the most common choice in traditional recipes, but any variety of sausage can suffice.

Chicken Thighs: Provide a layer of meaty richness that absorbs the tastes of the herbs and spices.

Shrimp infuses the gumbo with a delightful seafood flavor. You may use both fresh and frozen shrimp.

Lump crab flesh: This excellent crab flesh enhances the meal.

Gumbo

Vegetable Oil: Required for making the roux, a thickening agent that lends the gumbo its distinct flavor.

All-Purpose Flour: Combine with the oil to make a roux.

Holy Trinity: In Cajun and Creole cuisine, a blend of onions, bell peppers, and celery is sautéed together to form the flavor basis for various meals, including gumbo.

Seasonings: Salt and black pepper improve the flavor of the entire meal.

Garlic: Freshly minced, pungent garlic adds dimension to the meal.

Herbs & Spices: No need to use store-bought cajun seasoning. Paprika, thyme, oregano, and bay leaves combine to give the stew layers of fragrant flavor.

Chicken broth provides the liquid foundation for the gumbo. To keep the meal from being too salty, I always use low-sodium broth. You may use veggie broth if you like.

Diced tomatoes with green chilies add a bit of acidity and a zesty, slightly spicy kick.

Green onions, often known as scallions, provide a flare of color and a light onion flavor.

Fresh parsley adds freshness and herbal richness to the meal.

For Serving

Cooked rice is the ideal accompaniment to the flavorful soup.

Filé powder is an optional addition that is a classic gumbo condiment. The dried and crushed leaves of the sassafras tree have a distinct earthy taste.

How To Make Gumbo

Cooking a pot of this renowned Cajun stew may be rather enjoyable! This popular Southern staple is all about taking your time, adding flavors, and enjoying the experience.

Brown The Sausage And Chicken

The first step is to properly sear your proteins. In a large skillet, heat one tablespoon of vegetable oil over medium heat. Next, brown the andouille sausage and chicken thighs until they form a crust. Then take them off the fire and leave them aside.

Make The Roux

This is the heart of gumbo, so be patient with this stage! In a large Dutch oven or heavy-bottomed pot, whisk together 1 cup of vegetable oil and 1 cup of flour.

Then, whisk the mixture regularly and simmer it over medium heat for 15 to 20 minutes, or until it turns a dark brown chocolate color.

Add The Aromatics And Spices

Now it’s time to begin layering flavors by introducing the Holy Trinity! Place the chopped onions, bell peppers, and celery in the saucepan. Then season them with salt and black pepper and simmer for about 5 minutes until softened. To keep the roux from burning and the veggies from cooking unevenly, toss the mixture often while it cooks.

Next, add the chopped garlic, thyme, oregano, paprika, and bay leaf. Then, boil the mixture for one more minute, until aromatic, taking care not to burn the garlic.

Add The Chicken And Sausage

After you’ve sautéed the vegetables and seasonings, add the browned sausage and chicken to the saucepan. Then cover them thoroughly with the vegetable mixture and simmer for 5 to 7 minutes.

Add The Broth And Cook

With the stew’s core prepared, slowly pour in the chicken stock, followed by the can of chopped tomatoes. Finally, bring the mixture to a simmer. Then, turn the heat to low and cook covered for approximately an hour.

Add The Seafood

After an hour of simmering, add the shrimp, lump crab meat, green onions, and fresh parsley and mix well. Cook the gumbo covered for a further 5 minutes, or until the shrimp are no longer pink and cooked through. Finally, give it a taste and add extra salt and black pepper as needed.

Serve And Enjoy

Expert Tips

Do not hurry the roux. The dark roux is the backbone of your gumbo, so take your time with it. It’s critical to stir it constantly over medium heat until it turns a rich, dark brown hue.

Simmer slowly and low. Allow to boil slowly for at least an hour to build flavor. You cannot hasten this procedure.

Double the recipe. Gumbo is an ideal option for bulk cooking and freezing. Consider cooking a big pot and freezing parts for later consumption.

Prepare Ahead Guidelines:

Making gumbo ahead of time is simple and enhances its flavor. First, prepare the roux, sausage, and chicken the day before you want to enjoy the gumbo. Then combine everything, leaving out the shrimp and crab for now. Allow to cool, then transfer to a fridge-safe container and refrigerate overnight.

The next day, carefully reheat it on the burner. When it’s heated, add the shrimp and crab and cook for approximately 5 minutes, or until the shrimp turn pink. Serve it over some fresh rice and enjoy your lovely supper!