Description

This Mardi Gras Gumbo recipe captures the authentic flavors of Louisiana with a rich, dark roux, smoked sausage, tender chicken, succulent shrimp, and fresh vegetables simmered together in a hearty chicken broth. Perfect for festive gatherings or a comforting meal, this gumbo serves 6 to 6 and combines traditional Cajun seasoning with fresh okra and aromatics to create a deeply flavorful dish served over rice.

Ingredients

Scale

Roux

1/2 cup vegetable oil
1/2 cup all-purpose flour

Vegetables & Aromatics

1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups okra, sliced

Proteins

1 pound smoked sausage, sliced
1 pound chicken thighs, diced
1 pound shrimp, peeled and deveined

Liquids and Seasonings

6 cups chicken broth
2 tablespoons Cajun seasoning
1 teaspoon thyme
2 bay leaves
Salt and pepper to taste

Serving

Cooked rice for serving

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Instructions

Make the roux: In a large pot, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a dark brown color, which adds deep flavor and color to the gumbo.
Sauté the vegetables: Add the chopped onion, green bell pepper, celery, and minced garlic to the roux. Cook until the vegetables soften and become translucent, about 5-7 minutes.
Cook the sausage and chicken: Stir in the sliced smoked sausage and diced chicken thighs. Cook until the chicken is browned on all sides and the sausage is heated through, developing rich flavor.
Add broth and seasonings: Pour in the chicken broth and add the sliced okra, Cajun seasoning, thyme, bay leaves, salt, and pepper. Stir well to combine all ingredients evenly.
Simmer the gumbo: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 30 minutes. This allows the flavors to meld and the gumbo to thicken.
Add the shrimp: Stir in the peeled and deveined shrimp and cook for an additional 5 minutes until the shrimp turns pink and is cooked through.
Final touches and serve: Remove the bay leaves from the gumbo. Serve the hot gumbo over cooked rice for a traditional and satisfying meal.

Notes

The key to a great gumbo is the dark roux, so be patient while whisking and cooking for the right color without burning.
You can substitute Andouille sausage for smoked sausage to enhance authentic Cajun flavor.
For a thicker gumbo, simmer longer or add a small amount of file powder (ground sassafras leaves).
If you want a spicier gumbo, add cayenne pepper or extra Cajun seasoning according to taste.
Leftover gumbo tastes even better the next day as flavors continue to develop.