Description
This classic Gumbo recipe combines tender chicken, flavorful andouille sausage, and succulent shrimp in a rich, dark roux-based stew. Slow-cooked with the Cajun trinity of bell pepper, onion, and celery, and seasoned with traditional Cajun spices and Worcestershire sauce, this hearty dish is a staple of Louisiana cuisine. Serve it piping hot over white rice for a comforting and satisfying meal perfect for any occasion.
Ingredients
Proteins
- 225 g (½ lb) chicken breast, cubed
- 225 g (½ lb) andouille sausage, sliced 1 cm thick
- 225 g (½ lb) large shrimp, peeled and deveined
Vegetables and Aromatics
- 75 g (½ cup) yellow onion, chopped
- 60 g (½ cup) bell pepper (green or red), chopped
- 50 g (½ cup) celery, chopped
- 2 garlic cloves, minced
- 10 g (1 tbsp) fresh parsley, chopped
Liquids and Seasonings
- 480 ml (2 cups) chicken broth
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 2 tbsp Cajun seasoning
- 2.5 ml (½ tsp) Worcestershire sauce
- Salt, to taste
- (Optional) ¼ tsp filé powder for thickening
Instructions
- Brown the Andouille Sausage: Heat a heavy-bottomed pot over medium heat and sear the andouille sausage slices for 3–5 minutes until they are browned and caramelized. Remove the sausage from the pot and set aside.
- Make the Roux: In the same pot, add the vegetable oil and all-purpose flour. Stir constantly over medium heat for 15–20 minutes until the roux thickens and achieves a dark brown color. If the roux begins to smoke, reduce the heat slightly and continue stirring carefully. This step builds the foundational flavor of the gumbo.
- Cook the Vegetables: Add chopped onion, bell pepper, and celery to the roux and sauté for 5 minutes until the vegetables soften. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Add Broth and Seasonings: Pour in the chicken broth and stir well to deglaze the pot by loosening the roux from the bottom. Add salt to taste, Cajun seasoning, and Worcestershire sauce. Bring the mixture to a gentle simmer.
- Return Meats to the Pot: Add the browned sausage, cubed chicken, and peeled shrimp to the pot. Let everything simmer gently for 15–20 minutes to meld the flavors and warm the proteins through. Be careful not to overcook the shrimp to keep it tender.
- Finish and Serve: For a thicker consistency, optionally sprinkle in ¼ teaspoon of filé powder and stir well. Let the gumbo rest off the heat for 2 minutes to allow the filé powder to thicken the stew. Serve the gumbo hot over a bed of white rice and garnish with fresh parsley and thyme if desired.
Notes
- Be patient while making the roux; the flavor depends heavily on this foundation.
- Stir constantly during roux making to prevent burning.
- Adjust salt and Cajun seasoning according to your taste preference.
- Do not overcook shrimp as it becomes tough quickly.
- Filé powder is optional but adds authentic flavor and thickens the gumbo naturally.
- This gumbo is best served freshly made but can be refrigerated and reheated the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole
