Description
This authentic gumbo recipe delivers deep flavor by focusing on a rich, dark roux and a long simmer. This classic chicken and sausage gumbo is finished with a vibrant red pepper swirl for color and complexity.
Ingredients
- 1/4 cup neutral vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 2 ribs celery, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 2 large bay leaves
- 1 lb boneless skinless chicken thighs, cut into pieces
- 1 lb pre-cooked spicy sausage, sliced
- 5 cups low-sodium chicken broth
- 1 cup water
- 10 oz package frozen okra
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp gumbo filé powder
- *For the Red Pepper Swirl:
- 16 oz jar fire-roasted red peppers, drained
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 2–4 tbsp vegetable broth
- *For serving:
- Steamed white rice
- Fresh parsley, chopped
Instructions
- Prepare the Dark Roux: Heat oil in a heavy Dutch oven over medium heat. Gradually whisk in flour. Cook, stirring constantly, for 30-45 minutes until the roux reaches a deep, chocolate-brown color. Discard and restart if it burns.
- Sauté Aromatics: Add onion, celery, and green bell pepper to the roux. Cook for 8-10 minutes until softened. Add minced garlic, dried thyme, cayenne pepper, and bay leaves; cook for 2 more minutes until fragrant.
- Brown Chicken and Sausage: Stir in the chicken pieces and sliced sausage. Cook for 5-7 minutes until the chicken is lightly browned and the sausage has rendered fat.
- Simmer Gumbo Base: Gradually pour in the chicken broth and water, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, scraping the bottom occasionally.
- Add Okra and Season: Stir in the frozen okra, salt, and black pepper. Simmer, uncovered, for another 20-30 minutes, or until the gumbo has thickened and flavors have melded. Remove bay leaves before serving.
- Prepare Red Pepper Swirl: While the gumbo simmers, combine roasted red bell peppers, garlic, olive oil, smoked paprika, and vegetable broth in a blender. Blend until completely smooth. Add more broth if needed to achieve a drizzling consistency.
- Finish Gumbo and Serve: Remove the gumbo from the heat and stir in the gumbo filé powder. Serve ladled over steamed white rice with the red pepper swirl and a garnish of fresh parsley.
Notes
Gumbo flavors improve significantly overnight, making this a great make-ahead meal. The gumbo base can also be frozen for up to 3 months. When adding gumbo filé powder, remove the pot from heat first, as boiling will cause it to become stringy. Serve over white rice with cornbread or potato salad.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg