| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 30 min |
| Cook: | 1 hr 10 min |
| Yield: | Makes 1 gallon, enough for 8, with leftovers |
Ingredients
- 1/3 pound butter
- 1 1/2 cups all-purpose flour
- 4 chicken breasts
- 5 tablespoons olive oil
- 4 tablespoons minced fresh garlic
- 3 tablespoons your favorite spice mix
- 2 stalks celery, finely diced
- 1 yellow onion, finely diced
- 1 red pepper, finely diced
- 14 cups chicken stock
- 1 1/2 pounds andouille sausage, diced
- 2 cups fresh or frozen sliced okra
- 1 cup sliced green onions
- 1/4 cup Worcestershire sauce
- 3 tablespoons hot sauce, such as Frank’s Louisiana Hot Sauce
- 3 tablespoons salt
- 3 tablespoons spice mix
- 2 tablespoons tomato paste
- 1 tablespoon ground black pepper
- 3 bay leaves
- 8 ounces peeled and deveined shrimp
- White rice, for serving
Instructions
- First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
- Preheat a grill or grill pan to medium-high heat.
- Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.
- In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.
Nutrition Facts
| Serving Size | 1 of 26 servings |
| Calories | 294 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 76 mg |
| Sodium | 589 mg |
Reviews
Made this recipe 3 times now. Fantastic and easy. Try with thigh meat for some extra richness and with roux almost as dark as brewed espresso. Highly recommended
Great recipe and BEST gumbo I have ever had! I used a green pepper because I prefer them over red, and used Cajun seasoning. It was truly outstanding!
Make sure to have a BIG pot as this recipe makes a lot, which is a good thing as everyone will want a second and third serving.
It was really good my mom dad and Sister really liked it and thank you for the recipe.
This came out amazing, added jalapeño
I put ingredients in my Instant Pot for 12 minutes and let it naturally release. Then added shrimp and covered it again with lid for 10 minutes. It was delicious!
This is delicious! However, you do not need to add ANY salt. Not sure if my spice mix, Tony’s Chachere Creole seasoning, had a lot of salt it in…..but I salted the rice (don’t need) and added the salt the recipe said….didn’t need it at all.
Other than that, awesome and happy I made it on a very cold Michigan day!
Other than that, awesome and happy I made it on a very cold Michigan day!
I made this tonight. It was amazing.
Taste great, easy, quick and banging.
At which point do you put the diced chicken back to the pot?