Description
This Authentic Gumbo recipe is a flavorful and hearty dish that combines Cajun and Creole influences. Made with a rich roux, chicken, andouille sausage, and optional seafood, this gumbo is served over rice for a satisfying meal.
Ingredients
Scale
Roux:
- 1/4 cup vegetable oil (or lard)
- 1/4 cup all-purpose flour
Vegetables:
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Proteins:
- 1 lb andouille sausage, sliced
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
Other Ingredients:
- 1 quart chicken stock
- 2 bay leaves
- 1–2 cups sliced okra or 1 tbsp filé powder
- 1 tsp Creole seasoning
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- Optional: 1/2 lb shrimp or crab meat
- Hot sauce for serving
- Cooked long-grain white rice for serving
Instructions
- Roux: Heat oil in a pot, whisk in flour to make a roux until deep brown.
- Vegetables: Add onion, bell pepper, celery, and garlic; cook until softened.
- Proteins: Stir in sausage and chicken; cook until lightly browned.
- Cooking: Add stock, bay leaves, seasoning, and cayenne; simmer for 45 minutes.
- Final Touches: Add okra or seafood as desired. Adjust seasoning and serve over rice.
Notes
- Use okra for texture or filé powder for an earthy flavor.
- Creole gumbo may have tomatoes; Cajun gumbo typically does not.
- Darker roux adds richness but needs patience and constant stirring.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: about 1 1/2 cups gumbo with rice
- Calories: 420
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
