Description
A comforting and flavorful one-pot gumbo made with a dark roux, smoked sausage, chicken, and shrimp, perfect for feeding a crowd.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium onion, chopped
- 1 bell pepper, chopped (green or red)
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound smoked sausage, sliced (Andouille preferred; kielbasa works)
- 1 pound chicken thighs, cut into pieces (boneless or boned, skin removed)
- 1 pound shrimp, deveined (tail-on or tail-off)
- 6 cups chicken broth (low-sodium if you’ll salt later)
- 2 cups okra, sliced (fresh or frozen)
- 2 teaspoons Cajun seasoning (adjust to taste)
- Salt and pepper to taste
- Cooked white rice, for serving
- Green onions, chopped (garnish)
- Fresh parsley, chopped (garnish)
Instructions
- Heat oil in a large, heavy-bottomed pot over medium heat. Whisk in the flour gradually to make a smooth roux.
- Cook the roux, stirring constantly with a wooden spoon or heatproof spatula, until it reaches a dark brown color (20–30 minutes).
- Once the roux reaches color, add chopped onion, bell pepper, and celery. Sauté for 4–6 minutes until softened.
- Stir in minced garlic, then add the sliced smoked sausage and chicken pieces. Cook for 4–5 minutes to brown.
- Pour in the chicken broth slowly while stirring. Bring to a simmer and lower the heat; simmer gently for about 30 minutes.
- Add sliced okra and Cajun seasoning. Taste and season with salt and pepper. Simmer for another 10–15 minutes.
- Just before serving, stir in the shrimp and cook for 3–5 minutes until they turn pink and opaque.
- Serve over hot cooked white rice, garnishing with green onions and parsley.
Notes
For gluten-free, use a gluten-free flour blend; for vegetarian, replace meats with smoked tempeh or mushrooms and use vegetable broth.