Description
A hearty and flavorful dish that combines the rich tastes of Louisiana cuisine with a perfect blend of spices.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 pound smoked sausage, sliced
- 1 pound chicken thighs, diced
- 1 pound shrimp, peeled and deveined
- 6 cups chicken broth
- 2 cups okra, sliced
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Cooked rice for serving
- Chopped green onions for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until it turns a dark brown color, about 20-30 minutes.
- Add the onion, bell pepper, celery, and garlic to the roux. Cook for about 5 minutes until the vegetables are softened.
- Stir in the smoked sausage and chicken. Cook for another 5-7 minutes until the chicken is browned.
- Pour in the chicken broth, followed by the okra, bay leaves, Worcestershire sauce, and Cajun seasoning. Bring to a boil, then reduce heat and simmer for about 30 minutes.
- Add the shrimp and cook for an additional 5 minutes until the shrimp are pink and cooked through.
- Season with salt and pepper to taste. Remove bay leaves before serving.
- Serve over cooked rice and garnish with chopped green onions.
Notes
- For a spicier gumbo, add cayenne pepper or hot sauce to taste.
- You can substitute the sausage and chicken with other proteins like crab or fish for variety.
- Gumbo can be made a day in advance for even better flavor.
Keywords: gumbo, classic gumbo, Louisiana gumbo, Cajun gumbo, chicken gumbo, shrimp gumbo, hearty stew