Ingredients
- Vegetable Oil: 1/2 cup
- All-Purpose Flour: 1/2 cup
- Yellow Onion: 1 large, finely chopped
- Green Bell Pepper: 1 medium, chopped
- Celery Stalks: 2 stalks, chopped
- Garlic Cloves: 4 cloves, minced
- Chicken Thighs: 1 pound, boneless and skinless
- Smoked Sausage: 12 ounces, sliced
- Shrimp: 1 pound, peeled and deveined
- Okra: 1 cup, sliced
- Chicken Broth: 6 cups
- Bay Leaves: 2 leaves
- Paprika: 1 teaspoon
- Dried Thyme: 1/2 teaspoon
- Salt: 1 1/2 teaspoons
- Black Pepper: 1 teaspoon
- Cooked White Rice: 4 cups
- Green Onions: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Set a large heavy pot over medium heat.
- Combine Ingredients: Whisk the vegetable oil and flour together in the pot to form a roux.
- Prepare Your Cooking Vessel: Stir constantly until the roux turns a deep brown and smells nutty.
- Assemble the Dish: Add onion, bell pepper, celery, and garlic, stirring until softened.
- Cook to Perfection: Add chicken, sausage, okra, broth, bay leaves, paprika, thyme, salt, and pepper. Simmer for 30 minutes.
- Finishing Touches: Stir in shrimp and cook for 5 more minutes until just done.
- Serve and Enjoy: Spoon over warm white rice and garnish with green onions.
Notes
- Stir the roux patiently to avoid burning.
- Add shrimp at the very end to keep them tender.
- Taste and adjust seasoning before serving.
- Gumbo can be made a day ahead and flavors will deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Louisiana
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 125mg
Keywords: gumbo, chicken gumbo, Louisiana recipe, seafood stew, okra, sausage gumbo