how to make gumbo recipe

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The Best how to make gumbo recipe

Gumbo is a dish that has been a staple in my household for years, and I just can’t get enough of it. I mean, what’s not to love? It’s a hearty, flavorful stew that’s packed with protein, veggies, and spices.

My family loves it when I make it for dinner, and I love how easy it is to whip up on the weekends. But what really sets gumbo apart is its rich history. Originating from Louisiana, this dish has been a part of the state’s culture for centuries.

It’s a testament to the incredible diversity of American cuisine, with influences from Africa, Europe, and the Caribbean all coming together in one delicious pot. When I’m cooking gumbo, I feel like I’m carrying on that tradition in my own small way. And let me tell you, it never fails to impress my kids and husband – they devour it in seconds!

One of the best things about gumbo is how versatile it is. You can make it with chicken or sausage, add in some okra or file powder for extra depth of flavor… the possibilities are endless.

And yet, no matter how you customize it, gumbo always feels like a comforting hug in a bowl. So if you’re looking for a recipe that’ll become a staple in your household too, look no further than this classic gumbo recipe!

Cajun Chicken and Sausage Gumbo

4.5 from 751 votes

A hearty and flavorful gumbo featuring chicken, sausage, and the holy trinity of vegetables. This classic Cajun dish is perfect for a comforting meal.

Prep Time30 mins
Cook Time90 mins
Resting Time0 mins
Total Time2 hours
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

Proteins

1 lb boneless skinless chicken breasts
1 lb andouille sausage
1 lb shrimp (peeled and deveined)

Vegetables

1 large onion
1 large bell pepper
2 stalks celery
4 cloves garlic

Aromatics and Spices

2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 tsp cayenne pepper (optional)

For the Roux

1 cup all-purpose flour
1 cup vegetable oil

For the Stock

6 cups chicken stock
1 can (14.5 oz) diced tomatoes

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
2Gradually add the flour, stirring constantly with a wooden spoon to form a roux.
3Cook, stirring continuously, until the roux turns a dark chocolate color, about 20-25 minutes.
4Be careful not to burn it, as it can happen quickly.
5While the roux is cooking, dice the onions, bell peppers, and celery into small pieces.
6This is known as the holy trinity of Cajun cooking.
7Mince the garlic cloves finely.
8Once the roux has reached the desired color, add the diced onions, bell peppers, and celery to the pot.
9Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes, this is known as the Holy Trinity of Cajun cooking.
10Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
11Add the chicken stock, diced tomatoes (with juice), salt, black pepper, paprika, garlic powder, onion powder, thyme, oregano, bay leaf, and cayenne pepper (if using) to the pot.
12Stir well to combine.
13Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
14While the gumbo is simmering, slice the andouille sausage into 1/4-inch rounds.
15Cut the chicken breasts into bite-sized pieces.
16Add the sliced sausage and chicken pieces to the pot, stirring to combine.
17Cook for 15-20 minutes, until the chicken is cooked through and no longer pink in the center.
18Add the shrimp to the pot, stirring to combine.
19Cook for an additional 3-5 minutes, until the shrimp turn pink and are cooked through.
20Be careful not to overcook them, as they can become tough.
21Taste and adjust the seasoning if necessary.
22Remove the bay leaf before serving.
23Ladle the gumbo into bowls and serve hot, over steamed white rice.
24Enjoy your homemade Cajun Chicken and Sausage Gumbo.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Cutting board
Knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 7g❤️Cholesterol: 145mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 28g

📝Notes

Tips: For a spicier gumbo, add more cayenne pepper or a diced jalapeño pepper to the pot. You can also use smoked sausage or chicken thighs instead of andouille sausage and chicken breasts. Serve with hot sauce on the side for added heat.

Gumbo is truly one of those magical recipes that never fails to bring people together. Whether you’re serving it at a family gathering or just whipping up a batch for your weekly dinner plans – this recipe will become your go-to.

And don’t even get me started on how great leftovers are! If stored properly in an airtight container in the fridge (or even better – freezer!)

, leftover gumbo will keep beautifully for days to come.

❓ Frequently Asked Questions About Cajun Chicken and Sausage Gumbo

Q: What type of meat should I use for gumbo?

A: Traditionally, gumbo is made with andouille sausage or chicken thighs – but feel free to experiment with other meats like shrimp or crawfish if you like! The key is to use something with plenty of fat and connective tissue to keep your gumbo nice and rich.

Q: Can I make gumbo without okra?

A: Yes! While okra adds a lovely texture to gumbo, you can definitely omit it if you’re not a fan or if you’re watching your carb intake.

Q: How long does gumbo take to cook?

A: Gumbo typically takes about an hour to cook – but don’t worry if you’re short on time; just scale back the recipe or prep some ingredients ahead of time.

Q: Is gumbo spicy?

A: It depends on the recipe! Some gumbos are mild and perfect for families with little ones; others are hot and perfect for those who like a little heat.

Q: Can I store leftover gumbo in the fridge?

A: Absolutely! In fact, leftover gumbo tends to taste even better after a day or two in the fridge – just reheat it gently over low heat when you’re ready to serve.

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