Our Favorite Gumbo Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 45 mins
-
Total Time
2 hrs
-
Servings
6
-
Calories
654 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Our Favorite Gumbo Recipe
Description
This gumbo starts with searing cubed chicken thighs and chopped andouille sausage without excessive stirring to build a dark crust. A roux made from flour cooked in vegetable oil until a dark milk chocolate color is achieved adds depth and thickening power. Vegetables including onions, celery, and green bell peppers are cooked into the roux, followed by okra and garlic, which contribute to the gumbo’s traditional texture.
Seasonings like bay leaves and Cajun spice mix create a layered, savory profile. The browned chicken and sausage rejoin the pot along with chicken broth to simmer uncovered for 30 minutes, then green onions and parsley finish off the dish during a further 30-minute simmer. The result is a hearty stew with a rich, spicy base, thick consistency, and a balance of meaty and vegetable flavors.
Serve the gumbo atop steamed rice to absorb the flavorful broth. Leftovers keep for several days when refrigerated and reheat well on the stove. The lengthy browning of the roux demands patience but is key to the gumbo’s character.
Ingredients
- ½ cup vegetable oil plus 2 tablespoons
- 4 chicken thigh cubed, boneless, skinless
- 1 pound andouille sausage or smoked sausage, chopped
- ½ cup all-purpose flour
- 1 large onion diced
- 3 ribs celery chopped
- 2 green bell pepper chopped
- 1 cup okra chopped, frozen
- 4 cloves garlic chopped
- 2 bay leaf
- 3 tablespoons Cajun seasoning I prefer homemade, low sodium
- 6 to 8 cups chicken broth
- 4 green onions sliced
- ⅓ cup parsley divided, chopped, fresh
Instructions
- In a large pot, heat 2 tablespoons of oil over medium-high heat.
- Add chicken and sausage to the pot and cook until you get a deep crust. Do not stir too much.
- Remove the chicken and sausage from the pot and set aside.
- Add the remaining 1/2 cup of oil and the flour to the pot. Cook over medium-low heat, while whisking, until brown in color with a nutty fragrance.
- Once the roux reaches the desired color, add onion, celery, and bell peppers. Cook for 5 minutes.
- Add okra, garlic, and seasonings and cook for an additional 5 minutes. The mixture will appear a bit stringy.
- Add the browned chicken and sausage and the broth to the pot. Simmer uncovered for 30 minutes.
- Add green onions and half of the parsley. Simmer for an additional 30 minutes or until it reaches desired consistency.
- Remove bay leaves and serve over rice with remaining parsley.
Notes
- Avoid stirring the meat too much during browning to encourage a deep, flavorful crust.
- Cook the roux over medium heat until it reaches a rich milk chocolate color, which can take 30 minutes or more.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654 | 33% |
| Carbohydrates | 17g | 6% |
| Protein | 30g | 60% |
| Fat | 52g | 80% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 144mg | 48% |
| Sodium | 1555mg | 65% |
| Potassium | 719mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2454IU | 49% |
| Vitamin C | 42mg | 47% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
