Joerg's Gumbo

Dive into the heart of Southern comfort food with Joerg's Gumbo—a rich, flavorful symphony of classic Cajun ingredients that will transport your taste buds straight to Louisiana. This hearty dish starts with a perfectly crafted, nutty brown roux that forms the base for layers of bold flavor. Packed with tender chicken, smoky andouille sausage, succulent crab meat, and vibrant vegetables like okra, bell peppers, and onions, every bite is a celebration of texture and spice. Enhanced with Cajun seasoning, bay leaves, and a slow simmering process, this gumbo achieves a depth of flavor that’s second to none. Served over fluffy white rice and topped with fresh green onions, it’s perfect for family dinners or gatherings. Whether you're a gumbo enthusiast or a first-timer, this recipe is your go-to for authentic comfort and irresistible Southern charm.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 12 ounces andouille sausage, sliced
• 1 pound chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken stock
• 14.5 ounces diced tomatoes (with juices)
• 2 cups okra, sliced
• 0.5 pound cooked shredded crab meat
• 2 bay leaves
• 1.5 tablespoons cajun seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cooked white rice
• 0.25 cup green onions, sliced (for garnish)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a deep caramel brown color (approximately 15-20 minutes) to create the roux.

Step 2

Add the sliced andouille sausage and chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the meats are lightly browned and coated with the roux.

Step 3

Stir in the diced onion, bell pepper, celery, and garlic. Cook for an additional 5 minutes, until the vegetables are softened and aromatic.

Step 4

Slowly pour in the chicken stock, stirring constantly to prevent lumps. Add the diced tomatoes (with their juices), okra, bay leaves, cajun seasoning, salt, and pepper. Stir to combine.

Step 5

Bring the gumbo to a boil, then reduce the heat to low and simmer uncovered for about 45-50 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.

Step 6

Add the shredded crab meat to the pot and simmer for an additional 10 minutes. Taste and adjust the seasoning as needed.

Step 7

To serve, ladle the gumbo over cooked white rice in bowls. Garnish with sliced green onions for a pop of freshness.

Nutrition Facts

Serving size	(5325.5g)

Amount per serving	% Daily Value*
Calories	5049.3

Total Fat 271.2g	0%
Saturated Fat 62.2g	0%
Polyunsaturated Fat 67.7g
Cholesterol 914.4mg	0%
Sodium 14206.8mg	0%
Total Carbohydrate 330.1g	0%
Dietary Fiber 33.7g	0%
Total Sugars 43.6g
Protein 329.9g	0%

Vitamin D 9.1IU	0%
Calcium 1074.4mg	0%
Iron 36.1mg	0%
Potassium 5974.0mg	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: 48.0%

Protein: 26.0%

Carbs: 26.0%