Authentic Louisiana-style Gumbo is a hearty, flavorful stew made with a rich roux, aromatic vegetables, and a combination of meats or seafood. Traditionally served over rice, it embodies the bold and spicy flavors of Cajun and Creole cuisine.
Gumbo
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Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
6 Persons
Categories :
Ingredients
- All Purpose Flour – 0.5 Cup
- Vegetable Oil – 0.5 Cup
- Onion (chopped) – 1 Large
- Green Bell Pepper (chopped) – 1 Medium
- Celery (chopped) – 3 Stalks
- Garlic (minced) – 4 Cloves
- Chicken Thighs (boneless, cut into pieces) – 1 Pound
- Andouille Sausage (sliced) – 0.5 Pound
- Shrimp (peeled & deveined) – 0.5 Pound
- Chicken Broth – 6 Cups
- Diced Tomatoes (canned) – 1 Can (14.5 oz)
- Okra (sliced, optional) – 1 Cup
- Cajun or Creole Seasoning – 2 Tbsp
- Bay Leaves – 2 Pieces
- Salt and Black Pepper – 1 Tsp each
- Cooked White Rice (for serving) – 3 Cups
Nutrition
Per Serving
430 Kcal
Calories
32 Grams
Protein
18 Grams
Fat
32 Grams
Carbohydrates
Directions
Step 1
Make a dark roux by combining flour and oil in a large pot over medium heat, stirring constantly until deep brown (15–20 minutes).
Step 2
Add onions, bell peppers, celery, and garlic. Sauté until vegetables are soft.
Step 3
Add chicken and sausage. Cook until lightly browned.
Step 4
Stir in chicken broth, diced tomatoes, okra, Cajun seasoning, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.
Step 5
Add shrimp during the last 5–7 minutes of cooking until shrimp turn pink.
Step 6
Remove bay leaves, serve gumbo hot over cooked rice, and garnish with chopped parsley if desired.
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