American Dinner Lunch

Gumbo Recipe

Gumbo Recipe

Gumbo is a rich and flavorful stew from Louisiana, combining the bold tastes of Creole and Cajun cuisines. Packed with meat, seafood, and vegetables, it’s served over rice for a hearty, comforting meal.

Ingredients

For the Roux:

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

For the Gumbo:

  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 pound smoked sausage, sliced
  • 1 pound chicken thighs, cut into bite-sized pieces
  • 1 pound shrimp, peeled and deveined
  • 2 cups sliced okra (fresh or frozen)
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 tablespoon hot sauce (optional)

For Serving:

  • Cooked white rice
  • Chopped parsley or green onions for garnish

Instructions

Step 1: Make the Roux

  1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
  2. Gradually whisk in the flour, stirring constantly to prevent lumps.
  3. Cook the roux for 15-20 minutes, stirring constantly, until it turns a deep brown color. Be careful not to burn it.

Step 2: Sauté Vegetables

  1. Add the onion, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes, stirring, until softened.

Step 3: Add Liquids and Seasonings

  1. Slowly pour in the chicken broth while stirring.
  2. Add diced tomatoes, cayenne pepper, paprika, thyme, bay leaves, salt, and black pepper. Stir well to combine.

Step 4: Add Meats

  1. Stir in the smoked sausage and chicken pieces.
  2. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally.

Step 5: Add Shrimp and Okra

  1. Add the shrimp and okra to the pot and cook for an additional 10-15 minutes, or until the shrimp are pink and cooked through.
  2. Taste and adjust seasoning as needed. Add hot sauce if desired.

Step 6: Serve

  1. Remove the bay leaves and ladle the gumbo over cooked white rice.
  2. Garnish with chopped parsley or green onions and serve hot.

Tips for Perfect Gumbo

  1. Patience with the Roux: A good roux is key to gumbo. Stir continuously to avoid burning.
  2. Protein Variations: Use crab, crawfish, or duck for a different twist.
  3. Thicker Gumbo: Add filé powder (ground sassafras leaves) at the end of cooking for extra thickness and authentic flavor.

Nutrition Facts (Per Serving)

  • Calories: 450 kcal
  • Protein: 35g
  • Carbohydrates: 25g
  • Fat: 22g
  • Fiber: 4g

This Gumbo is a flavorful, comforting dish that’s sure to impress. Serve it with crusty bread and enjoy a taste of Louisiana!

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