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5.0 from 3 votes

Mike's Spicy Gumbo Recipe

This is one of my favorite extra spicy gumbo recipes made extra spicy with shrimp, chicken, andouille and lots of flavor. You can easily adjust the heat level to your own preference.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 50 mins
Servings: 8
Calories: 524 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 teaspoon olive oil
  • 1 pound chicken breast or thighs
  • salt and pepper to taste
  • 12 ounces andouille sliced into ¼ inch slices
  • ½ cup peanut oil or vegetable oil
  • ½ cup flour
  • 1 large bell pepper chopped
  • 2 Serrano peppers chopped
  • 1-2 ghost peppers or 7-pot peppers chopped – You can OMIT these to tame the heat, or use a habanero pepper instead.
  • 1 large white onion chopped
  • 3 celery stalks chopped
  • 3 cloves garlic chopped
  • 1 can crushed tomatoes 14-ounces
  • 1 14- ounce can tomato sauce
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 6 cups chicken stock
  • your favorite Louisiana style hot sauce
  • 1 bunch collard greens chopped
  • 1 pound Shrimp
  • For Serving: Cooked white rice

Instructions

    Cup of Yum
  1. Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
  2. Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
  3. Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 15-20 minutes, constantly stirring, until the roux browns to the color of chocolate. Do not allow to burn.
  4. Add peppers, onion, celery and garlic. Stir and cook for 5 minutes.
  5. Add the chicken and andouille. Stir and cook for 1 minute.
  6. Add crushed tomatoes, tomato sauce, herbs and seasonings, chicken stock and a few dashes or more of hot sauce. Scrape up the brown bits from the bottom.
  7. Add collard greens and bring to a quick boil. Reduce heat and cook at medium-low heat for 1 hour or more to thicken.
  8. Tuck the shrimp into the gumbo the last 10 minutes of cooking and simmer until the shrimp is cooked through.
  9. Remove from heat and swirl in a few dashes of hot sauce to your preference.
  10. Serve with cooked rice and extra hot sauce.

Notes

  • Serves 8-10.
  • Heat Factor: HOT. You can easily dial back the heat by skipping the ghost peppers and using milder peppers.
  • Check this out: Louisiana style hot sauce Recipe.

Nutrition Information

Calories 524kcal (26%) Carbohydrates 21g (7%) Protein 39g (78%) Fat 31g (48%) Saturated Fat 7g (35%) Cholesterol 220mg (73%) Sodium 1455mg (61%) Potassium 944mg (27%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1945IU (39%) Vitamin C 38.1mg (42%) Calcium 153mg (15%) Iron 5.2mg (29%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 524

% Daily Value*

Calories 524kcal 26%
Carbohydrates 21g 7%
Protein 39g 78%
Fat 31g 48%
Saturated Fat 7g 35%
Cholesterol 220mg 73%
Sodium 1455mg 61%
Potassium 944mg 20%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1945IU 39%
Vitamin C 38.1mg 42%
Calcium 153mg 15%
Iron 5.2mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.