Big Daddy's Louisiana Gumbo

Dive into the bold, authentic flavors of the South with Big Daddy’s Louisiana Gumbo, a soul-soothing classic that brings the heart of Cajun cooking to your table. This hearty dish starts with a rich, decadent roux, carefully browned to perfection, creating the base for layers of smoky and savory flavor. Packed with tender shrimp, juicy shredded chicken, and spice-infused andouille sausage, this gumbo is elevated by the holy trinity of Louisiana cooking—onions, bell peppers, and celery—along with diced tomatoes, okra, and aromatic herbs and spices like smoked paprika, thyme, and bay leaves. Served over a bed of fluffy white rice and garnished with fresh scallions and parsley, this crowd-pleaser is the perfect balance of comfort food and culinary craftsmanship. Whether you're new to gumbo or a seasoned lover of Cajun cuisine, this recipe is a must-try for anyone looking to savor the essence of Louisiana cooking.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 12 oz andouille sausage, sliced
• 6 cups chicken broth
• 1 14-oz can diced tomatoes
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 0.5 tsp cayenne pepper
• 1 cup okra, sliced
• 1 lb shrimp, peeled and deveined
• 2 cups cooked chicken breast, shredded
• 0.25 cup scallions, sliced (for garnish)
• 2 tbsp fresh parsley, chopped (for garnish)
• 4 cups cooked white rice (for serving)
• 0 to taste salt
• 0 to taste black pepper
• 0 to taste hot sauce (optional)

Directions

Step 1

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Gradually whisk in the flour to make a roux. Cook, stirring constantly, until the roux turns a dark brown color (resembling melted chocolate), about 20-30 minutes. Be careful not to let it burn.

Step 3

Add the diced onions, bell peppers, celery, and garlic to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables begin to soften.

Step 4

Stir in the andouille sausage and cook for another 5 minutes to allow the sausage to brown slightly.

Step 5

Slowly pour in the chicken broth while stirring to combine. Add the diced tomatoes, bay leaves, smoked paprika, thyme, cayenne pepper, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.

Step 7

Add the sliced okra to the pot and simmer for another 10 minutes.

Step 8

Stir in the shrimp and shredded chicken and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Step 9

Taste the gumbo and adjust seasoning with salt, black pepper, and hot sauce, if desired.

Step 10

Remove the bay leaves before serving.

Step 11

To serve, ladle the gumbo over a scoop of warm white rice into bowls. Garnish with sliced scallions and chopped parsley.

Nutrition Facts

Serving size	(4432.0g)

Amount per serving	% Daily Value*
Calories	3937.0

Total Fat 132.2g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 67.2g
Cholesterol 1291.4mg	0%
Sodium 7574.9mg	0%
Total Carbohydrate 379.1g	0%
Dietary Fiber 27.3g	0%
Total Sugars 26.6g
Protein 320.7g	0%

Vitamin D 5.6IU	0%
Calcium 890.3mg	0%
Iron 31.4mg	0%
Potassium 6159.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 32.2%

Carbs: 38.0%