This New Orleans gumbo is a taste of Louisiana packed with juicy sausage, tender chicken, and shrimp simmering in a dark roux. You'll love this Southern classic!
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour20 minutesminutes
Servings: 6
Ingredients
⅔cupvegetable oil, or bacon grease
⅔cupall-purpose flour
1largeonion, finely diced
1bell pepper, finely diced
2celery stalks, finely diced
4clovesgarlic, minced
1poundandouille sausage, sliced
1poundboneless, skinless chicken thighs, cut into bite-sized pieces
1(14-ounce) canfire roasted tomatoes
4cupschicken broth
½teaspoondried thyme
2bay leaves
1-3teaspoonscajun seasoning, adjust to your spice level
In a large pot or Dutch oven, heat the oil over medium-low heat. Whisk in the flour slowly and whisk constantly until it turns a rich brown color (about 20 minutes). Continue stirring being careful not to burn it. This is the roux and you want it to be a thick consistency.
Stir in the diced onion, bell pepper, celery, and garlic. Cook, stirring occasionally, 5 to 7 minutes, or until the vegetables are softened.
Add the sausage and chicken. Cook, rotating the chicken pieces, 5 to 7 minutes, or until the chicken is browned on all sides. Alternatively you can brown the meat with some oil in a separate skillet and add in.
Stir in the tomatoes, broth, thyme, bay leaves, Cajun seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, 45 minutes.
Stir in the shrimp, okra, and Worcestershire sauce. Simmer for an additional 10 to 15 minutes, or until the shrimp are cooked through and the okra is tender.
Remove the bay leaves from the pot. Taste and adjust the seasoning with salt, black pepper, and Cajun seasoning, if desired.
Serve gumbo warm over cooked white rice and topped with sliced green onions.