Authentic Gumbo - Hearty Louisiana Stew
Gumbo is a rich, hearty, and flavorful stew that brings the taste of Louisiana right to your kitchen. Packed with bold spices, tender meats, and a thick roux base, this dish is a Southern classic. Whether you're a fan of seafood, sausage, or chicken, this gumbo recipe has something for everyone. Serve it over rice for a comforting meal that's perfect for family gatherings or cozy nights in.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound smoked sausage, sliced
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 bay leaf
- 4 cups chicken broth
- 2 cups okra, sliced
- 1 tablespoon Worcestershire sauce
- Salt to taste
- 2 cups cooked white rice (for serving)
- Chopped parsley and green onions (for garnish)
Directions
Prepare the Roux. In a large pot over medium heat, combine the vegetable oil and flour. Stir constantly for about 15-20 minutes until the roux turns a deep brown color. Be careful not to burn it.
Sauté the Vegetables. Add the diced onion, bell pepper, celery, and garlic to the pot. Cook for about 5 minutes until the vegetables are softened and fragrant.
Cook the Meat. Stir in the sausage and chicken pieces. Cook for another 10 minutes, letting the sausage brown slightly.
Add the Spices. Sprinkle in the paprika, cayenne pepper, thyme, black pepper, and bay leaf. Stir to coat the meat and vegetables with the spices.
Simmer the Gumbo. Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 45 minutes, stirring occasionally.
Add Shrimp and Okra. Stir in the shrimp, okra, and Worcestershire sauce. Let it cook for another 15 minutes, until the shrimp are fully cooked and the gumbo has thickened. Taste and adjust the salt if needed.
Serve. Ladle the gumbo over cooked rice and garnish with chopped parsley and green onions.
Recipe tips
Stir continuously while making the roux to avoid burning. The color of the roux determines the flavor of the gumbo, so aim for a deep, rich brown. If you prefer, you can add crab or crawfish for a more traditional seafood gumbo. Adjust the cayenne pepper based on your heat preference. If you like it extra spicy, add some hot sauce to the pot or on top when serving.
Nutrition Facts (per serving)
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