Description
Experience the rich and hearty flavors of Mardi Gras with this classic Gumbo recipe. Featuring a dark, flavorful roux and a savory blend of smoked sausage, chicken, shrimp, and fresh vegetables, this dish captures the essence of Louisiana comfort food perfect for festive gatherings or a cozy family meal.
Ingredients
Scale
Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Vegetables and Seasonings
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
Proteins
- 1 pound smoked sausage, sliced
- 1 pound chicken thighs, diced
- 1 pound shrimp, peeled and deveined
Liquids & Others
- 6 cups chicken broth
- 2 cups okra, sliced
- Cooked rice for serving
Instructions
- Heat oil and make roux: In a large pot, heat the vegetable oil over medium heat. Whisk in the flour carefully to combine and cook, stirring constantly, until the mixture turns a dark brown color, forming a rich roux that adds depth to the gumbo’s flavor.
- Sauté vegetables: Add the chopped onion, green bell pepper, celery, and minced garlic to the roux. Cook until the vegetables soften and become fragrant, about 5-7 minutes, stirring occasionally to prevent sticking.
- Brown proteins: Stir in the sliced smoked sausage and diced chicken thighs, cooking until they develop a nice browned exterior which enhances flavor through caramelization.
- Add liquids and seasonings: Pour in the chicken broth and add the sliced okra, Cajun seasoning, thyme, bay leaves, salt, and pepper. Stir to combine all ingredients evenly.
- Simmer gumbo: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 30 minutes, allowing the flavors to meld and the gumbo to thicken slightly.
- Add shrimp and finish cooking: Add the peeled and deveined shrimp to the gumbo and cook for an additional 5 minutes, until the shrimp turn pink and are cooked through.
- Final touches and serving: Remove the bay leaves from the pot. Serve the gumbo hot over cooked rice for a satisfying meal.
Notes
- For a thicker gumbo, continue simmering uncovered after adding the shrimp to reduce excess liquid.
- Adjust the level of Cajun seasoning according to your spice tolerance for a milder or spicier gumbo.
- Smoked sausage such as Andouille is recommended for authentic flavor, but kielbasa can be a substitute.
- Make sure to stir the roux constantly to prevent burning and achieve the perfect dark brown color.
- This gumbo can be made a day ahead; flavors improve after resting and reheating gently.
