Hearty Louisiana Gumbo (Printable Version)

A rich Louisiana classic with andouille, chicken, shrimp, and vegetables in a deeply seasoned broth over rice.

# What You Need:

→ Proteins

01 - 10 oz andouille sausage, sliced into rounds
02 - 14 oz boneless, skinless chicken thighs, cut into bite-sized chunks
03 - 10 oz medium shrimp, peeled and deveined

→ The Holy Trinity

04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced

→ Roux Base

08 - ⅓ cup vegetable oil
09 - ⅔ cup all-purpose flour

→ Broth & Seasonings

10 - 5 cups chicken or seafood stock
11 - 2 medium tomatoes, diced
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp smoked paprika
15 - ½ tsp cayenne pepper
16 - 1 tsp salt
17 - ½ tsp freshly ground black pepper
18 - 2 tbsp Worcestershire sauce
19 - 1 tsp hot sauce

→ Garnishes & Serving

20 - 2 cups cooked long-grain white rice
21 - 2 scallions, sliced
22 - 2 tbsp fresh parsley, chopped
23 - Filé powder (optional)

# How-To Steps:

01 - Prepare all ingredients before starting. Slice sausage, cube chicken, peel shrimp, chop vegetables, and measure spices. The roux demands undivided attention.
02 - Heat ⅓ cup oil in a heavy Dutch oven over medium heat. Gradually whisk in ⅔ cup flour. Stir constantly for 15–20 minutes until mixture achieves deep chocolate brown color. Do not rush—this foundation determines gumbo quality.
03 - Add onion, bell pepper, and celery to the roux. Cook, stirring frequently, for 5 minutes until vegetables soften and release their aromatics.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to scorch.
05 - Add sliced sausage and chicken chunks. Sauté for 5 minutes until lightly browned on all edges, rendering some fat into the base.
06 - Add diced tomatoes, bay leaves, thyme, smoked paprika, cayenne, salt, and black pepper. Stir well to distribute spices throughout.
07 - Pour in 5 cups stock while stirring continuously. Bring to boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
08 - Add shrimp during final 10 minutes of simmer. Cook just until pink and opaque—approximately 3–4 minutes. Overcooking yields rubbery texture.
09 - Stir in Worcestershire sauce and hot sauce. Taste and adjust seasoning. Add filé powder now if using, stirring to dissolve and thicken slightly.
10 - Ladle gumbo over mounds of hot white rice in shallow bowls. Sprinkle generously with sliced scallions and fresh parsley. Serve hot sauce alongside.

# Expert Tips:

01 -
  • This gumbo brings the soul of Louisiana right into your kitchen, with layers of flavor that develop over patient stirring and slow simmering
  • The holy trinity of onion, celery, and bell pepper creates that distinctive aroma that makes everyone gather in the kitchen
  • One pot feeds a crowd and tastes even better the next day, making it perfect for gatherings or meal prep
02 -
  • A burnt roux cannot be saved and will ruin the entire dish, so pay attention and lower the heat if the roux darkens too quickly
  • Adding cold stock to a hot roux can cause lumps, so let the stock come to room temperature or warm it slightly before adding
  • Filé powder should never be boiled, only stirred in at the end, or it will become stringy and unpleasant
03 -
  • Cut all vegetables to roughly the same size so they cook evenly and create a uniform texture
  • Let the gumbo rest for 10 minutes before serving to allow the flavors to meld and the sauce to thicken slightly
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