Best Gumbo Recipe
Dive into a bowl of our heartwarming Gumbo, where succulent shrimp, rich crab meat, and spicy andouille sausage mingle in a savory, herb-infused roux. Each bite promises a comforting hug of bold, satisfying flavors, making it a must-try masterpiece for any lover of soulful, homemade dishes.
Prep Time30 minutes mins
Cook Time1 hour hr 45 minutes mins
Total Time2 hours hrs 15 minutes mins
Course: Dinner, Main Course
Cuisine: American
Keyword: gumbo, gumbo recipe
Servings: 8
Calories: 714kcal
- 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
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.
-
Roux Patience: Achieving the perfect roux color takes patience and constant stirring. Aim for a rich, dark brown but be cautious to avoid burning it.
-
Quality Sausage: Opt for a high-quality andouille sausage for a genuine, smoky, and spicy flavor that's crucial in gumbo.
-
Seafood Timing: Add the shrimp and crab near the end of cooking to prevent them from becoming overcooked and rubbery.
-
Spice Levels: Feel free to adjust the heat by selecting mild or hot diced tomatoes with green chilies according to your preference.
-
Serving Tip: Gumbo flavors tend to deepen and meld beautifully when left to sit for a day or two, making it a wonderful dish to make ahead of time.
-
Rice Reminder: Don’t forget to start cooking the rice when the gumbo is nearly ready, ensuring everything is hot and fresh at serving time.
-
Garnishing: A sprinkle of freshly chopped parsley or green onions upon serving can add a fresh, vibrant note to contrast the rich and hearty gumbo.
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