Description
A rich and flavorful Southern classic, this gumbo combines tender chicken, savory sausage, and a variety of fresh seafood, all simmered in a dark roux base. Served over rice, this hearty dish is a comforting, bold blend of Cajun and Creole flavors.
Ingredients
Scale
For the Roux:
- 1 cup vegetable oil
- 1 cup all-purpose flour
For the Gumbo:
- 1 lb boneless, skinless chicken thighs
- 1 lb andouille sausage, sliced
- 1 lb blue crab, cleaned and cut into pieces
- 1 lb shrimp, peeled and deveined
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 6 cups seafood or chicken stock
- 2 bay leaves
- 3 tsp Cajun seasoning
- 1 tsp dried thyme
- Salt and pepper to taste
- ½ cup chopped green onions
- ¼ cup chopped fresh parsley
- Cooked white rice, for serving
Instructions
-
Make the Roux:
- In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually add the flour, stirring constantly, until the mixture turns a dark brown color (about 20-30 minutes). Be patient and keep stirring to prevent burning.
-
Sear the Chicken and Cook the Vegetables:
- Season and sear the chicken thighs on each side until browned, then remove from the pot.
- In the same pot, add the chopped onions, bell pepper, and celery to the roux. Cook for about 5-10 minutes, until the vegetables are tender.
- Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the sliced andouille sausage and cook until it starts to brown.
-
Build the Gumbo:
- Return the seared chicken to the pot. Add the seafood or chicken stock, bay leaves, Cajun seasoning, thyme, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for about 50 minutes, stirring occasionally.
-
Add the Seafood:
- Add the blue crab, shrimp, and oysters (optional). Simmer for another 15-20 minutes, until the seafood is cooked through.
-
Finish the Gumbo:
- Stir in the chopped green onions and parsley.
- Adjust seasoning to taste.
-
Serve:
- Serve the gumbo over cooked white rice.
Notes
- For a richer flavor, you can add a splash of hot sauce or a few dashes of Tabasco sauce to the gumbo.
- If you prefer, you can substitute the chicken with other meats like turkey or duck for a different variation.
- This gumbo can also be made in advance; the flavors will continue to develop as it sits.
Nutrition
- Serving Size: 1 bowl (about 1/8 of the gumbo)
- Calories: 400kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg