Best Gumbo Recipe
A steaming pot of Gumbo is pure comfort in a bowl! Packed with juicy chicken, smoky andouille sausage, sweet shrimp, and tender crab, all simmered in a rich, dark roux-based broth.
Servings: 8
Calories: 714kcal
Equipment
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 onions chopped
- 2 medium bell peppers chopped
- 2 stalks 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 leaves
- 8 cups chicken broth low sodium
- 10 ounces diced tomatoes with green chillies 1 can
- 1 pound raw shrimp peeled and deveined
- 1 pound lump crab meat
- 1 cup green onions chopped
- ½ cup fresh parsley chopped
To Serve
- cooked rice
- Filé 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.
Video
Notes
- Roux Patience: Don’t rush the roux. A deep brown color is key for that signature gumbo flavor. Burnt roux = bitter gumbo. Start over if it goes too dark.
- Seafood Timing: Toss in the shrimp and crab at the end so they stay tender and don’t turn rubbery.
- Spice Level: Feel free to tweak the heat. Want it milder? Use mild diced tomatoes. Craving a kick? Add cayenne or hot sauce to taste.
- Make-Ahead: Gumbo tastes even better the next day. Let it chill overnight in the fridge and reheat gently
- Rice Reminder: Cook your rice toward the end so it’s hot and fluffy when it meets your gumbo.
- Freezer Friendly: Gumbo freezes beautifully. Just skip adding shrimp and crab until after you thaw and reheat, to keep them from overcooking.
Nutrition
Serving: 1serving | Calories: 714kcal | Carbohydrates: 25g | Protein: 47g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 198mg | Sodium: 1687mg | Potassium: 1013mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1753IU | Vitamin C: 56mg | Calcium: 126mg | Iron: 4mg
