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.