Gumbo Gumbo Recipe
This Gumbo Gumbo Recipe brings together hearty sausage, seafood, and okra in one pot for a taste of Louisiana magic. Perfect for chilly nights or Mardi Gras gatherings.
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 large yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 lb boneless chicken thighs cut into 1-inch pieces
- 12 oz Andouille sausage sliced
- 1 qt low-sodium chicken broth
- 1 can diced tomatoes drained (optional)
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 2 tsp Cajun seasoning
- 1 lb okra sliced into 1/2-inch rounds
- 1 lb raw shrimp peeled and deveined
- 1/4 cup chopped green onions plus extra for garnish
- 2 tbsp chopped fresh parsley
- Hot sauce for serving
- Cooked long-grain white rice for serving
Instructions
- In a heavy Dutch oven over medium heat, whisk together oil and flour. Stir constantly with a flat-edged spatula until it turns peanut-butter brown, about 8–10 minutes.
- Add onion, bell pepper, and celery. Cook until veggies soften, about 5 minutes, then stir in garlic for another minute.
- Toss in chicken pieces and sausage. Season lightly. Sauté until chicken is golden on the edges, about 4 minutes.
- Pour in chicken broth and diced tomatoes (if using). Add bay leaves, Worcestershire, and 1½ teaspoons Cajun seasoning. Bring to a gentle simmer.
- Reduce heat to low, cover halfway, and let bubble for 25 minutes. Stir occasionally.
- Stir in okra and cook 5 minutes. Add shrimp, green onions, parsley, and remaining Cajun seasoning. Simmer until shrimp turn pink, about 3 minutes.
- Season with salt, pepper, or hot sauce as desired. Remove bay leaves. Let gumbo rest off the heat for 5 minutes.
Notes
Leftovers get richer and taste even better the next day. For a gluten-free option, use rice flour or cornstarch. Family-friendly recipe that kids can help prepare.
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