My favorite gumbo recipe is made with a richly-flavored dark roux, your choice of proteins (chicken, sausage and/or seafood), lots of veggies, and served with rice. So hearty and delicious!
- 1 pound andouille sausage, sliced into coins
- 2/3 cup vegetable or canola oil
- 1 cup all-purpose flour
- 2 large bell peppers, cored and diced
- 2 large celery stalks, diced
- 1 small white onion, peeled and diced
- 5 cloves garlic, minced
- 6 cups chicken stock
- 1 (14 ounce) can fire-roasted tomatoes
- 2 cups shredded cooked chicken
- 1 cup fresh or frozen chopped okra
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
- 3 bay leaves
- 1 pound peeled and deveined raw large shrimp (optional)
- fine sea salt and freshly-cracked black pepper
- white or brown rice, for serving
- toppings: thinly-sliced green onions and/or chopped fresh parsley
- Brown the sausage. Heat a large heavy-bottomed stockpot over medium-high heat. Add the sliced sausage in a single layer and briefly cook for 1 to 2 minutes per side, until lightly browned. Transfer the sausage to a clean plate and set aside for later.
- Make the roux. Add the oil to the stockpot and whisk in flour until combined. Continue to cook, stirring constantly, until the mixture reaches a dark brown color (similar to milk chocolate), about 20 to 30 minutes. Keep a very close eye on the roux as it cooks, adjusting the heat if it seems to be browning too slowly or too quickly, and whisk it constantly to be sure that it does not burn.
- Sauté the veggies. Once the roux reaches the dark brown color, immediately stir in the bell peppers, celery, and onion until combined. Continue to cook, stirring every 10 to 15 seconds, until the vegetables have softened, about 6 to 8 minutes. Add in the garlic and cook for 1 more minute, stirring constantly.
- Add in the broth. Gradually add in the chicken stock, stirring in a few cups at a time so that the broth can thicken. Then add in the tomatoes, cooked chicken, okra, Creole seasoning, thyme, cayenne, bay leaves, cooked sausage, and stir to combine.
- Simmer. Continue cooking until the gumbo just barely reaches a low simmer, then reduce heat to medium-low and continue simmering the soup for 5-10 minutes. (Or if the broth is too thick for your liking, continue simmering a bit longer to reduce it down.)
- Add the shrimp. Stir in the shrimp and cook for 2 to 3 minutes until they are opaque and cooked through.
- Season. Remove and discard the bay leaves. Taste the gumbo and season with however much salt and pepper it may need, to taste. (Feel free to also add extra Creole seasoning and/or cayenne too.)
- Serve. Serve warm with a big scoop of rice, sprinkled with your desired toppings.
Recipe update: Recipe updated slightly in 2021 to decrease the amount of roux, slightly adjust the seasonings, and include the option to use either chicken, sausage, and/or shrimp.