Big Easy Gumbo

Dive into the heart of Louisiana cuisine with this comforting and flavor-packed Big Easy Gumbo! This classic Southern recipe combines a rich, velvety roux with a vibrant medley of diced vegetables, tender andouille sausage, succulent shrimp, and okra, all simmered in a spiced broth infused with Cajun seasoning, paprika, and thyme. Dotted with juicy diced tomatoes and served over fluffy white rice, this gumbo is a perfect balance of smoky, savory, and subtly spicy flavors. Garnished with fresh parsley and green onions, it’s a soul-warming one-pot meal that will transport your taste buds straight to New Orleans. Perfect for gatherings or cozy family dinners, this dish is as authentic as it is irresistible.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 6 cups chicken stock
• 12 ounces andouille sausage, sliced
• 1 pound raw shrimp, peeled and deveined
• 1 cup okra, sliced
• 1 can (14.5 ounces) diced tomatoes (with juice)
• 1 whole bay leaf
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups white rice, cooked
• 0.5 cup green onions, sliced (for garnish)
• 0.25 cup fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Gradually sprinkle the flour into the oil, stirring constantly, to create a roux. Cook the roux for about 15-20 minutes, stirring frequently, until it reaches a deep brown color. Be careful not to burn it.

Step 3

Add the diced onion, bell pepper, and celery to the roux. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.

Step 4

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 5

Slowly pour in the chicken stock, stirring to combine and ensure the roux dissolves completely into the liquid.

Step 6

Add the sliced andouille sausage, raw shrimp, okra, canned tomatoes (with juice), bay leaf, Cajun seasoning, paprika, thyme, salt, and pepper. Stir to combine.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the gumbo simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 8

Taste the gumbo and adjust the seasoning with additional salt, pepper, or Cajun seasoning if needed.

Step 9

To serve, ladle the gumbo over a scoop of white rice in individual bowls.

Step 10

Garnish with sliced green onions and chopped parsley before serving.

Nutrition Facts

Serving size	5021.7 grams (5021.7g)

Amount per serving	% Daily Value*
Calories	4471

Total Fat 220.40g	283%
Saturated Fat 48.50g	242%
Polyunsaturated Fat 67.20g
Cholesterol 1225mg	408%
Sodium 8487mg	369%
Total Carbohydrate 361.00g	131%
Dietary Fiber 28.80g	103%
Total Sugars 39.80g
Protein 278.20g	556%

Vitamin D 0IU	0%
Calcium 1173mg	90%
Iron 37mg	205%
Potassium 5032mg	107%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 24.5%

Carbs: 31.8%