Juanita's Creole Gumbo

Experience the vibrant flavors of the South with Juanita's Creole Gumbo, a soul-warming classic that brings a taste of Louisiana to your kitchen. This hearty dish stars tender chicken thighs, smoky andouille sausage, and succulent shrimp, all simmered in a rich, flavorful roux-based broth studded with okra, diced tomatoes, and the “holy trinity” of onion, celery, and bell pepper. Infused with aromatic herbs and a hint of cayenne for subtle heat, this gumbo is the epitome of Creole comfort food. Perfectly paired with fluffy white rice and a sprinkle of fresh parsley, Juanita's Creole Gumbo is a one-pot meal that's ideal for casual family dinners or festive gatherings. Bursting with authentic flavor, it’s a must-try recipe for lovers of Southern cuisine.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 12 ounces andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 cups chicken stock
• 1 14.5-ounce can diced tomatoes
• 2 cups fresh or frozen okra, sliced
• 2 bay leaves
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• 0.25 cup chopped parsley, for garnish
• 4 cups cooked white rice

Directions

Step 1

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

Step 2

Slowly whisk in the flour, stirring continuously to make a roux. Cook the roux, stirring constantly, until it reaches a deep brown color, about 10-15 minutes. Be careful not to burn it.

Step 3

Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Stir well and cook for 5 minutes, until the vegetables begin to soften.

Step 4

Stir in the sliced andouille sausage and chicken pieces, cooking for another 5-7 minutes until the chicken is lightly browned.

Step 5

Pour in the chicken stock and diced tomatoes, stirring to combine.

Step 6

Add the sliced okra, bay leaves, paprika, thyme, cayenne pepper, salt, and black pepper. Stir well.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for 40 minutes, stirring occasionally to prevent sticking.

Step 8

Add the shrimp to the pot, stirring gently to incorporate. Cook for an additional 10 minutes, or until the shrimp are pink and cooked through.

Step 9

Remove the bay leaves and taste for seasoning. Adjust salt and pepper if needed.

Step 10

Serve the gumbo hot over cooked white rice, and garnish with chopped parsley.

Nutrition Facts

Serving size	(5411.6g)

Amount per serving	% Daily Value*
Calories	5221.9

Total Fat 271.5g	0%
Saturated Fat 62.2g	0%
Polyunsaturated Fat 67.7g
Cholesterol 1701.5mg	0%
Sodium 8869.7mg	0%
Total Carbohydrate 317.8g	0%
Dietary Fiber 34.6g	0%
Total Sugars 39.0g
Protein 393.3g	0%

Vitamin D 31.8IU	0%
Calcium 1413.1mg	0%
Iron 41.9mg	0%
Potassium 6257.1mg	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: 46.2%

Protein: 29.8%

Carbs: 24.0%