Invite your closest friends over because this loaded gumbo is the perfect excuse to celebrate. Influenced by West African, European and Native American cooking, gumbo is a great way to feed a crowd without missing out on any of the fun.
| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup plus 1 tablespoon vegetable oil
- 1/2 cup all-purpose flour
- 8 ounces andouille sausage, cut into 1/2-inch pieces
- 1 1/2 pounds boneless skinless chicken thighs, quartered
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 2 ribs celery, chopped (about 1 cup)
- 1 large onion, chopped (about 2 cups)
- 1 green bell pepper, chopped (about 1 1/2 cups)
- 1/4 teaspoon cayenne pepper
- 4 cloves garlic, finely chopped
- 4 cups chicken broth
- 2 tablespoons pickling spice
- 1 1/2 pounds medium shrimp (21 to 25 count), peeled and deveined, tails removed
- 1/2 teaspoon gumbo file
- Hot cooked white rice, for serving
Instructions
- Heat 1/2 cup of the vegetable oil in a cast-iron or other heavy-bottomed skillet over medium-high heat until very hot. Add the flour and whisk until combined and just beginning to brown. Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes. Set the roux aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a Dutch oven or large pot over medium heat. Add the sausage and cook, stirring occasionally, until the fat has rendered and is lightly browned. Remove the sausage with a slotted spoon to a bowl. Sprinkle the chicken pieces with 1 teaspoon salt and 1/4 teaspoon pepper and brown over medium heat in the sausage drippings. Remove the chicken from the pot and place in the bowl with the sausage. Stir in the tomato paste until smooth and slightly darkened (be careful not to burn), about 1 minute. Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes. Add the garlic and cook until just aromatic, about 30 seconds. Add the chicken broth and 2 cups water and bring to a simmer. Slowly whisk in the warm roux a bit at a time until combined. Tie the pickling spice in a bit of cheesecloth and add to the pot along with the chicken and sausage. Simmer all together until thickened and the flavors have blended, about 45 minutes.
- Add the shrimp and gumbo file and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes. Remove and discard the pickling spice bundle. Taste and adjust the seasoning with additional salt and pepper. Serve the gumbo over rice.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 533 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 237 mg |
| Sodium | 1061 mg |
| Serving Size | 1 of 8 servings |
| Calories | 533 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 237 mg |
| Sodium | 1061 mg |
Reviews
very bland and not really an authentic gumbo, The flour and oil ratio made the gumbo even a bit thicker than it should be. Overall, it was tasty enough to try once, but we likely won’t make this version again.
Follow the recipe exactly, perfect gumbo!
There are no tomatoes in Gumbo. That’s soup.
This recipe is terrific and absolutely DELICIOUS!!! Working along for the fist time using the Amazon ECHO one step at a time I was able to prepare this dish and my family was extremely pleased. It was absolutely delectable, delicious and delightful!!! It is definitely added to MY FAVORITES!!! Thank you!!!
I normally don’t like spicy foods, but I really like this recipe for Gumbo. I followed the instructions and came out good
Quite bland.