Spicy Gumbo Recipe
Spicy gumbo isn’t just food—it’s a fiery challenge. Loaded with heat, it demands respect and a tall glass of water nearby. Peppers and bold Cajun spices create a steamy explosion of flavor. Seafood, sausage, and tender chicken soak up that glorious, rich broth. The velvety roux? It’s the heart of this dish, blending everything into a soul-soothing masterpiece. This recipe doesn’t hold back, and neither should you. Serve it steaming hot over rice and brace yourself for taste bud chaos. Hot, messy, and deliciously reckless—this gumbo means business.
Spicy Gumbo Recipe
A fiery, flavor-packed gumbo with chicken, sausage, and seafood simmered in a rich, spicy broth thickened with a perfect roux.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 3 celery stalks diced
- 3 garlic cloves minced
- 1 pound chicken breast cubed
- 1/2 pound andouille sausage sliced
- 1 pound shrimp peeled and deveined
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon thyme
- Salt and black pepper to taste
- 1 cup sliced okra optional
- Cooked white rice for serving
Instructions
- Prepare the roux: Heat vegetable oil in a large pot over medium heat. Stir in flour and whisk constantly for 20 minutes until dark brown.
- Cook the vegetables: Add onion, bell pepper, celery, and garlic. Stir frequently and cook for 5 minutes until softened and fragrant.
- Add the protein: Toss in chicken and sausage. Stir and cook for 10 minutes until the chicken is browned and sausage releases its flavor.
- Simmer the gumbo: Pour in chicken broth and bring to a boil. Lower the heat, add bay leaves, cayenne, paprika, and thyme.
- Incorporate seafood: Add shrimp and okra if using. Simmer for 10 minutes until shrimp turns opaque and flavors meld beautifully.
- Season and serve: Adjust salt and pepper to taste. Serve piping hot over cooked white rice and garnish with more spices if desired.
Notes
Nutritional Information (Per Serving):
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Vitamin A: 12%
- Iron: 20%
- Vitamin C: 15%
- Potassium: 10%
- Calcium: 8%
Additional Notes/Tips:
- Roux Hack: Don’t stop stirring the roux—trust me, burnt flour isn’t cute.
- Spice Level: Cut back on cayenne for a tamer version (but where’s the fun in that?).
- Leftovers: Gumbo tastes even better the next day; the spices settle and deepen beautifully.
- Serving Suggestion: Cornbread on the side is mandatory, not optional.
