Description
This rich, hearty gumbo is packed with chicken, andouille sausage, shrimp, and bold Cajun spices, all simmered in a deep, flavorful dark roux. Serve it over warm rice for the ultimate comfort meal. Gumbo tastes even better the next day, so save those leftovers! Try this classic recipe and bring the flavors of New Orleans to your kitchen!
Ingredients
For the Roux:
✅ 1 heaping cup all-purpose flour
✅ 2/3 cup vegetable or canola oil
For the Gumbo:
✅ 1 bunch celery, diced (leaves included)
✅ 1 green bell pepper, diced
✅ 1 large yellow onion, diced
✅ 1 bunch green onions, finely chopped
✅ 1 bunch fresh parsley, finely chopped
✅ 2-3 cloves garlic, minced
✅ 1-2 tbsp Cajun seasoning*
✅ 6-8 cups chicken broth*
✅ 12 oz andouille sausage, sliced into “coins” (or Polska Kielbasa)
✅ Meat from 1 rotisserie chicken
✅ 2 cups cooked shrimp
✅ Cooked rice, for serving
Instructions
1️⃣ Make the Roux: In a heavy-bottomed pot, combine flour & oil over medium-low heat, stirring constantly for 30-45 minutes until it turns deep brown, like chocolate. Be patient—this is the base of your gumbo!
2️⃣ Brown the Sausage: In a separate skillet, brown sausage slices for 2-3 minutes per side. Remove and set aside.
3️⃣ Cook the Veggies: Deglaze the skillet with ½ cup chicken broth, then pour it into the gumbo pot. Add the remaining broth, vegetables, parsley, garlic, and roux. Stir well and bring to a boil for 5-7 minutes until veggies soften.
4️⃣ Add the Meat: Stir in Cajun seasoning, cooked chicken, sausage, and shrimp. Let simmer, adjusting seasoning to taste.
5️⃣ Serve & Enjoy: Spoon over warm cooked rice and savor the taste of New Orleans!
Nutrition
- Calories: 462 per serving
- Fat: 30g per serving
- Carbohydrates: 14g per serving
- Protein: 35g per serving