Best Gumbo Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 15 mins
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Servings
8
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Calories
714 kcal
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Course
Main Course, Dinner
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Cuisine
American
Best Gumbo Recipe
Description
The Best Gumbo Recipe begins with browning andouille sausage and chicken thighs, setting a savory foundation. A carefully prepared dark roux provides depth and thickness, blended with the "holy trinity" of chopped onions, bell peppers, and celery. Seasonings like garlic, thyme, oregano, paprika, and bay leaves build complexity. After simmering with chicken broth and diced tomatoes with green chilies, shrimp and lump crab meat are added last to preserve their delicate texture. The result is a robust, slow-simmered stew packed with smoky, herbal, and mildly spicy notes.
Texture-wise, this gumbo balances a thick, velvety sauce with tender meats and seafood components. The cooking process layers flavors while allowing each ingredient to shine. Served over freshly cooked rice and optionally sprinkled with file powder for extra earthiness, it stands out as a classic Louisiana-style dish.
The recipe suggests serving garnished with chopped parsley or green onions for freshness. It’s suitable for making ahead as flavors meld over time. Begin cooking rice towards the end to ensure everything is served hot and fresh. This gumbo makes a satisfying meal that comfortably feeds several people.
Patience with stirring the roux to reach a rich brown color is crucial without burning. Adjust diced tomatoes with or without heat to control spiciness. Seafood should be added near the end to avoid toughness, and high-quality andouille sausage is recommended for best results.
Ingredients
- 1 cup vegetable oil
- 1 pound andouille sausage sliced
- 1 pound chicken thighs boneless and skinless, cut in half
- 1 cup all-purpose flour
- 2 large onion chopped
- 2 medium bell pepper chopped
- 2 talks celery chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 cloves garlic minced
- 1 teaspoon thyme chopped
- 1 teaspoon oregano chopped
- 2 bay leaf
- 8 cups chicken broth low sodium
- 10 ounces diced tomatoes 1 can, with green chillies
- 1 pound Shrimp peeled and deveined, raw
- 1 pound crab meat lump
- 1 cup green onions chopped
- ½ cup parsley chopped, fresh
To Serve
- rice cooked
- file powder optional
Instructions
- In a large skillet, brown the andouille sausage and chicken over medium heat with 1 tablespoon of vegetable oil. Once browned, remove from heat and set aside.
- In a large dutch oven or heavy-bottomed pot over medium heat, combine the oil and flour to create a roux. Stir constantly for about 15-20 minutes until it turns a dark, rich brown color.
- Add onions, bell peppers, and celery to the pot. Season with salt and pepper. Stir frequently until the vegetables have softened, about 5 minutes.
- Add the garlic, thyme, oregano, paprika, and bay leaves. Cook for another minute until fragrant.
- Stir in the browned sausage and chicken, ensuring that they're well coated with the vegetable mixture. Cook for about 5-7 minutes until the chicken and sausage are heated through.
- Slowly pour in the chicken stock while stirring. Add in the can of diced tomatoes with green chilies. Bring the mixture to a simmer. Reduce the heat to low, cover, and let simmer for about 1 hour, stirring occasionally.
- Add the shrimp, crab meat, green onions, and parsley. Stir well, then cover and cook for about 5 more minutes until the shrimp are pink and cooked through. Adjust seasoning with salt and pepper as needed.
- Serve the gumbo over cooked rice, sprinkled with a bit of filé powder, if using.
Notes
- Stir the roux constantly for 15-20 minutes until it reaches a dark brown without burning to develop deep flavor.
- Use a good quality andouille sausage for authentic smoky and spicy taste.
- Add shrimp and crab near the end to keep seafood tender and avoid overcooking.
- Choose diced tomatoes with mild or hot green chilies according to your preferred spice level.
- Start cooking rice towards the end of gumbo simmering so that it is hot and ready to serve together.
- The gumbo tastes better after resting for a day or two, allowing flavors to meld.
- Garnish with fresh chopped parsley or green onions for a vibrant contrast at serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 714kcal | 36% |
| Carbohydrates | 25g | 8% |
| Protein | 47g | 94% |
| Fat | 48g | 74% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 198mg | 66% |
| Sodium | 1687mg | 70% |
| Potassium | 1013mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1753IU | 35% |
| Vitamin C | 56mg | 62% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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