Spicy Gumbo

Dive into the soulful flavors of Louisiana with this hearty Spicy Gumbo recipe, a rich and comforting dish that combines tender chicken, smoky andouille sausage, succulent shrimp, and fresh okra in a deeply flavorful roux-based broth. Perfectly seasoned with Cajun spices, paprika, and fragrant thyme, this gumbo captures the essence of classic Southern cooking while delivering a satisfying kick of heat. The slow-cooked caramelized roux forms the heart of this dish, creating a velvety base that ties together the medley of vibrant vegetables and protein-packed ingredients. Served over a bed of fluffy white rice and garnished with fresh parsley and green onions, this gumbo is the ultimate crowd-pleaser for gatherings or cozy nights at home. Add a dash of hot sauce to take this iconic dish to the next level of bold flavor!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 cup unsalted butter
• 1 cup all-purpose flour
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 12 oz andouille sausage, sliced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 14.5 oz canned diced tomatoes
• 6 cups chicken broth
• 2 cups fresh or frozen okra, sliced
• 1 lb raw shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1 tsp paprika
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 4 cups long-grain white rice, cooked
• 0.25 cup green onions, chopped (optional, for garnish)
• 0.25 cup fresh parsley, chopped (optional, for garnish)
• 0 hot sauce (optional, for serving)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Step 2

Whisk in the flour to create a roux. Stir constantly for 20-25 minutes, or until the mixture turns a deep, caramel-like brown. Be careful not to burn the roux.

Step 3

Add the diced onion, bell pepper, and celery to the roux. Sauté for 5-7 minutes until the vegetables soften.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the sliced andouille sausage and chicken thighs to the pot. Cook for 5-7 minutes, allowing the meat to brown slightly.

Step 6

Stir in the diced tomatoes (with their juices), chicken broth, okra, Cajun seasoning, paprika, thyme, bay leaves, salt, and pepper.

Step 7

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

Step 8

Add the raw shrimp to the pot and simmer for an additional 10 minutes, or until the shrimp are pink and cooked through.

Step 9

Remove the bay leaves and adjust seasoning with additional salt, pepper, or Cajun seasoning if needed.

Step 10

Serve the gumbo over a scoop of cooked white rice. Garnish with chopped green onions and parsley, if desired. Add hot sauce for an extra kick.

Nutrition Facts

Serving size	(5180.8g)

Amount per serving	% Daily Value*
Calories	5307.0

Total Fat 254.0g	0%
Saturated Fat 106.7g	0%
Polyunsaturated Fat 3.5g
Cholesterol 1829.9mg	0%
Sodium 14210.9mg	0%
Total Carbohydrate 418.0g	0%
Dietary Fiber 41.7g	0%
Total Sugars 42.4g
Protein 347.7g	0%

Vitamin D 31.8IU	0%
Calcium 1418.3mg	0%
Iron 34.2mg	0%
Potassium 8476.1mg	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: 42.7%

Protein: 26.0%

Carbs: 31.3%