Seafood, Chicken & Sausage
Gumbo is more than just a dish; it's a culinary symbol of Louisiana's rich history and diverse culture. This beloved stew reflects the blending of various influences and ingredients that have shaped the region’s cuisine over centuries.
Servings: 10 servings
Ingredients
For the Roux:
- 1 cup flour
- 1 cup vegetable or avocado oil
For the Gumbo:
- 1 lb andouille sausage
- 1 lb cleaned blue crabs or any seafood of your choice
- 8 oz chicken thighs boneless and skinless
- 1 cup okra optional, but highly recommended
- ½ cup diced celery
- ½ cup diced bell peppers
- 1 cup diced onions
- 2 tablespoon minced garlic or garlic paste
- 2 quarts chicken stock
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 tablespoon gumbo file optional
- Creole/Cajun seasoning to taste
- 1 tablespoon Louisiana Hot Sauce
- 2 teaspoon Worcestershire sauce
- Cayenne pepper to taste
- All-purpose seasoning garlic powder, onion powder, smoked paprika
- 2 cups white rice
- Diced green onions for garnish
Instructions
Prep Work
- For prep, we need to dice all of our veggies, season the chicken, dice the sausage, and peel the shrimp. (I bought the blue crabs already cleaned, but it’s still a good idea to give them a rinse.)
- I prefer to chop the sausage down into half moons or quarters - it fits better on the spoon and allows for a more uniform bite without the Andouille hogging up all the real estate.
- I also prefer to cook my sausage in a separate skillet - this lessens the chances of burning your roux later.
- After you cook your sausage, go ahead and cook the chicken thighs in the same skillet.
- Once the chicken has been cooked, go ahead and set it to the side and start shredding the chicken off of the bone.
- I will still deglaze the skillet and pour all of the accumulated flavor into the roux later, so no harm - no foul.
Make the Roux
- Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable or avocado oil over medium heat.
- Add Flour: Gradually whisk in the flour, ensuring it’s fully incorporated with the oil.
- Cook the Roux: Continue to cook the mixture, stirring constantly, until it turns a deep brown color. This process usually takes about 20-30 minutes. Be patient and keep stirring to prevent burning.
- Constantly stir or whisk the roux over medium heat until it reaches the color you’re going for. Be patient and attentive here.
- Once the roux has reached a deep chocolate brown color, reduce the heat and add the trinity (onions, bell peppers, and celery) to the roux (carefully!).
- Give this a mix and then begin to add your broth/stock.
- In the same skillet that you made your sausage, fry your okra.
- Once you add the stock to your roux, bring it up to a boil for 2-3 minutes and then reduce to a simmer.
- Here you can begin seasoning and adding your bay leaf etc.
- Add the sausage, shredded chicken thighs, and okra to the gumbo and simmer for 45 minutes.
- After simmering, we can now add the blue crabs.
- Let that cook for 15 minutes or so and then add in your shrimp at the end. They don’t take long to cook.
Final Touches
- Gumbo File: If you’re using gumbo file powder, stir it in about 10 minutes before serving. This will add a unique flavor and slightly thicken the gumbo.
- Adjust Seasoning: Taste and adjust the seasoning as needed. Add more Creole/Cajun seasoning, cayenne pepper, or salt if necessary.
Serve
- Rice First: Spoon a serving of rice into each bowl.
- Top with Gumbo: Ladle the hot gumbo over the rice.
- Garnish: Sprinkle with diced green onions for a fresh, vibrant touch.
Cook the Rice
- Prepare Rice: While the gumbo is simmering, cook the white rice according to the package instructions. This will serve as the base for your gumbo.
Notes
Tips for the Perfect Gumbo
- Roux Color: A darker roux provides a richer flavor, but be careful not to let it burn.
- Seafood: If using different types of seafood, adjust cooking times as needed. Shrimp, for instance, cooks much faster than crab.
- Thickening: If you prefer a thicker gumbo, let it simmer longer or add a bit more gumbo file.
Nutrition
Calories: 694kcal | Carbohydrates: 51g | Protein: 29g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 849mg | Potassium: 720mg | Fiber: 2g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 3mg
