Gumbo Recipe

Prep time: 15 mins | Cook time: 1 hr 40 mins | Total time: 1 hr 55 mins | Servings: 8-10

Here is the best Gumbo Recipe in town to spice up your weeknight meals! The Creole Seasoning, paprika, and gumbo file in this dish give it authentic Cajun flavor. Plus, it’s all cooked in a savory broth and Roux, so every bite is a warm hug!

Ingredients

¼ c. (2 oz.) canola oil

1 lb (454g.) shrimp, peeled and deveined

2 lbs (907g) chicken thigh, skinless

8 oz. (227g) smoked sausage

¼ c. (57g) unsalted butter

2 tsp (12g) minced garlic

1 medium onion, diced

½ c. (64g) flour

1 c. (about 3 sticks) chopped celery

1 medium green bell pepper, diced

½ lb (227g) crab legs

1 tbsp (or 1 cube) chicken bouillon powder

1 tbsp (12g) Creole Seasoning

½ tbsp (7g) smoked paprika

2 bay leaves

1 14-oz. can of tomatoes, chopped

1 tbsp (4g) thyme, fresh or dried

6 c. (1.5 liters) chicken stock or substitute with water

¼ c. Parsley. chopped

1 tbsp gumbo file

salt and pepper, to taste

2 green onions, chopped

How to make Gumbo

Step 1: Start by lightly sprinkling the chicken with salt and pepper.

Step 2: In a heavy-bottomed Dutch oven, heat the oil over medium heat. Once hot, add the chicken and sear on both sides. Set the seared chicken aside. In the same pot, cook the sausage until brown. Set aside when done.

Step 3: In a large Dutch oven or heavy-bottomed saucepan, heat the butter and oil. Once the butter has melted, stir in the flour until smooth.

Step 4: Cook for about 20 to 30 minutes over medium heat, stirring constantly until the mixture turns rich dark brown (like chocolate). Take the pot off the heat and allow the mixture to cool.

Step 5: Add the onion, garlic, green pepper, and celery to the Dutch oven and cook for about 8 to 10 minutes, stirring often.

Step 6: Return the chicken and sausage to the pot. Add the crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, and bay leaves. Continue to cook for 5 minutes more.

Step 7: Pour in the canned tomatoes and approximately 6 c. of the chicken stock. Bring everything to a boil, then simmer for 45 to 50 minutes. Add the shrimp and continue to simmer for additional 5 minutes.

Step 8: Whisk in the file powder, green onions, and parsley. You can add more broth or water and salt to adjust the soup’s thickness.

Notes:

For that beautifully dark and smooth Roux, take your time and do not rush cooking the Roux.

The Roux burns quickly so make sure to keep an eye on it and stir constantly when cooking. I suggest using a wooden spoon to mix the Roux.

To thicken the soup base, you can also use okra. Chop and add the okra 10 minutes before the cooking time is up.

Nutrition Facts: