Description
This authentic gumbo recipe delivers a rich, hearty stew full of bold Cajun flavors featuring sausage, chicken, shrimp, and crab. Made with a deeply browned roux and fresh vegetables, it's a comforting dish perfect for dinner served over white rice and optionally dusted with filé powder for an extra touch of traditional flavor.
Ingredients
Units
Scale
Meats and Seafood
- 1 pound andouille sausage (sliced)
- 1 pound chicken thighs (boneless and skinless, cut in half)
- 1 pound raw shrimp (peeled and deveined)
- 1 pound lump crab meat
Roux and Vegetables
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 large onions (chopped)
- 2 medium bell peppers (chopped)
- 2 stalks celery (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon thyme (chopped)
- 1 teaspoon oregano (chopped)
- 2 bay leaves
Liquids and Seasoning
- 8 cups chicken broth (low sodium)
- 10 ounces diced tomatoes with green chilies (1 can)
Garnish
- 1 cup green onions (chopped)
- 1/2 cup fresh parsley (chopped)
To Serve
- cooked rice
- Filé powder (optional)
Instructions
- Brown the Meat: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced andouille sausage and chicken thighs. Brown them thoroughly on all sides for about 7-10 minutes. Remove from heat and set aside.
- Make the Roux: In a large Dutch oven or heavy-bottomed pot over medium heat, combine the remaining vegetable oil and all-purpose flour. Stir constantly for 15-20 minutes until the mixture turns a dark, rich brown color, being careful not to burn it.
- Sauté the Vegetables: Add the chopped onions, bell peppers, and celery to the roux. Season with salt and pepper. Stir frequently and cook until the vegetables have softened, approximately 5 minutes.
- Add Herbs and Spices: Stir in the minced garlic, chopped thyme, oregano, paprika, and bay leaves. Cook for 1 minute until fragrant to release their flavors.
- Combine Meats with Roux Mixture: Add the browned sausage and chicken back into the pot, stirring well to coat with the vegetable and roux mixture. Cook for an additional 5-7 minutes to heat through.
- Add Liquids and Simmer: Slowly pour in the chicken broth while stirring continuously to blend. Add the diced tomatoes with green chilies. Bring the mixture to a simmer then reduce heat to low. Cover and simmer gently for 1 hour, stirring occasionally to prevent sticking.
- Add Seafood and Garnish: Stir in the raw shrimp, lump crab meat, chopped green onions, and parsley. Cover and cook for 5 minutes more, until the shrimp turn pink and are cooked through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Spoon the gumbo over hot cooked rice. Sprinkle with filé powder if desired for an authentic finish.
Notes
- Roux Patience: Don’t rush making the roux. Achieving a deep brown color is essential for authentic gumbo flavor, but avoid burning it as that will impart bitterness. If burnt, start over.
- Seafood Timing: Add shrimp and crab only at the end to maintain tenderness and prevent them from becoming rubbery.
- Spice Level: Customize the heat by swapping diced tomatoes with mild ones for less spice or adding cayenne pepper or hot sauce for a kick.
- Make-Ahead: Gumbo tastes even better the next day after the flavors meld. Store leftovers in the fridge and reheat gently.
- Rice Reminder: Cook your rice near serving time to keep it fresh, fluffy, and warm for pairing.
- Freezer Friendly: Gumbo freezes well. Omit shrimp and crab when freezing; add them fresh after thawing to avoid overcooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 140 mg
