Good Ol Gumbo

Dive into a bowl of soul-warming comfort with this Good Ol' Gumbo, a true taste of Louisiana's rich culinary heritage. This hearty dish brings together a smoky and savory medley of andouille sausage, tender chicken thighs, and succulent shrimp, simmered in a deeply flavorful roux-based broth infused with the "holy trinity" of Cajun cuisine—onion, bell pepper, and celery. Seasoned with fragrant bay leaves, thyme, and a kick of cayenne, this gumbo is perfectly balanced with comforting notes of smoked paprika and the optional addition of okra for a classic touch. Served over fluffy white rice and garnished with fresh parsley and green onions, this one-pot wonder is perfect for feeding a crowd and will have everyone coming back for seconds. Perfect your roux-making skills and savor the authentic taste of this Southern classic!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 12 ounces andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 3 stalks celery stalks, finely chopped
• 4 cloves garlic, minced
• 6 cups chicken stock
• 1 14.5-ounce can diced tomatoes (with juices)
• 2 leaves bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 1 pound shrimp, peeled and deveined
• 1 cup okra, sliced (optional)
• 4 cups cooked white rice
• 0 to taste salt
• 0 to taste black pepper
• 0.25 cup chopped parsley (for garnish)
• 0.25 cup sliced green onions (for garnish)

Directions

Step 1

Heat a large heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the vegetable oil, then whisk in the flour to create a roux. Cook, stirring constantly, for 20–25 minutes or until the roux turns a deep brown, resembling the color of chocolate. Be careful not to burn.

Step 3

Add the sliced andouille sausage and cook for 5 minutes until browned. Remove the sausage and set aside.

Step 4

Add the chicken thighs to the pot and sear for 4–5 minutes until lightly browned. Remove and set aside with the sausage.

Step 5

To the pot, add the onion, bell pepper, and celery. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for another minute.

Step 6

Gradually add the chicken stock, whisking to incorporate the roux and prevent lumps.

Step 7

Stir in the diced tomatoes (with juices), bay leaves, thyme, paprika, and cayenne pepper. Bring the mixture to a simmer.

Step 8

Return the sausage and chicken to the pot and simmer, uncovered, for 45 minutes, stirring occasionally.

Step 9

If using, add the sliced okra to the pot and cook for an additional 10 minutes.

Step 10

Add the shrimp and simmer for 5–7 minutes until the shrimp are pink and cooked through.

Step 11

Season the gumbo to taste with salt and black pepper.

Step 12

Remove the bay leaves and serve the gumbo hot over a scoop of white rice.

Step 13

Garnish with chopped parsley and sliced green onions before serving.

Nutrition Facts

Serving size	5273.4 grams (5273.4g)

Amount per serving	% Daily Value*
Calories	5196

Total Fat 274.20g	352%
Saturated Fat 62.60g	313%
Polyunsaturated Fat 67.70g
Cholesterol 1730mg	577%
Sodium 9577mg	416%
Total Carbohydrate 313.10g	114%
Dietary Fiber 27.20g	97%
Total Sugars 39.90g
Protein 391.10g	782%

Vitamin D 32IU	159%
Calcium 1093mg	84%
Iron 41mg	228%
Potassium 5807mg	124%

*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: 46.7%

Protein: 29.6%

Carbs: 23.7%