Good Ole Gumbo

Dive into the rich, soulful flavors of the South with this classic Good Ole Gumbo recipe, a hearty dish that's perfect for any occasion. Featuring a deeply savory roux as its base, this gumbo boasts tender chicken thighs, smoky andouille sausage, plump shrimp, and fresh okra, all simmered in a spiced broth bursting with Creole flair. The holy trinity of onion, bell pepper, and celery enhances its traditional flavor profile, while seasonings like thyme, cayenne, and paprika add just the right kick. Served over fluffy white rice and garnished with fresh parsley and green onions, this gumbo delivers the ultimate comfort in every bite. Whether you're hosting a crowd or treating your family to an authentic culinary experience, this recipe is a must-try for anyone craving a taste of Louisiana!

Nutriscore Rating: 72/100

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
• 1 pound boneless, skinless chicken thighs
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic cloves, minced
• 6 cups chicken broth
• 1 15-ounce can diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 2 cups okra, sliced
• 1 pound raw shrimp, peeled and deveined
• 1 to taste salt
• 1 to taste black pepper
• 4 cups cooked white rice
• 2 tablespoons chopped parsley, for garnish
• 2 tablespoons sliced green onions, for garnish

Directions

Step 1

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

Step 2

Add flour while stirring constantly to make a roux. Cook the roux for 20-30 minutes, stirring continuously, until it is a dark, chocolate brown color.

Step 3

Slice andouille sausage into 1/4-inch rounds and brown in a separate skillet over medium heat. Remove and set aside.

Step 4

Season the chicken thighs lightly with salt and pepper, then brown them in the same skillet. Remove and set aside.

Step 5

Add diced onions, bell peppers, and celery to the roux. Cook for about 5-7 minutes until the vegetables begin to soften.

Step 6

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

Step 7

Slowly add chicken broth to the pot, whisking constantly to ensure there are no lumps from the roux.

Step 8

Add the diced tomatoes (with their juices), bay leaves, thyme, paprika, and cayenne pepper to the pot. Stir well.

Step 9

Return the browned sausage and chicken thighs to the pot. Reduce heat to low, cover, and simmer for 45 minutes.

Step 10

Add the sliced okra to the pot and continue simmering for another 15 minutes.

Step 11

Stir in the raw shrimp and cook for 5-7 minutes until the shrimp are pink and cooked through.

Step 12

Taste and adjust seasoning with additional salt and pepper if needed.

Step 13

Remove bay leaves before serving.

Step 14

Serve the gumbo over cooked white rice, garnished with chopped parsley and sliced green onions. Enjoy!

Nutrition Facts

Serving size	4715.9 grams (4715.9g)

Amount per serving	% Daily Value*
Calories	4992

Total Fat 265.40g	340%
Saturated Fat 66.20g	331%
Polyunsaturated Fat 67.70g
Cholesterol 1724mg	575%
Sodium 12740mg	554%
Total Carbohydrate 322.40g	117%
Dietary Fiber 33.70g	120%
Total Sugars 31.50g
Protein 342.10g	684%

Vitamin D 32IU	159%
Calcium 1249mg	96%
Iron 34mg	187%
Potassium 7426mg	158%

*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: 47.3%

Protein: 27.1%

Carbs: 25.6%