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Creamy chicken and mushroom stew in white ceramic dish with chopped herbs.

Gumbo Recipe

Christie Matherne Profile PictureChristie Matherne
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine cajun, Creole, Southern
Servings 6
Calories 296 kcal

Ingredients
  

For The Roux:

  • ¼ cup vegetable oil
  • ½ cup all-purpose flour

For The Gumbo:

  • ½ green bell pepper diced
  • ½ onion diced
  • 2 cloves garlic minced
  • 1 tablespoon Cajun seasoning
  • 1 andouille sausage
  • 4 cups chicken broth
  • ½ of one rotisserie chicken deboned
  • 1 cup raw shrimp
  • ½ bunch fresh parsley chopped
  • Cooked white rice for serving

Instructions
 

To Make The Roux:

  • Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the all-purpose flour.
  • Stir it continuously for about 15-20 minutes until it turns a dark brown color, like milk chocolate. This step takes time and patience—don't be tempted to increase the heat to speed up the process because it could end up burning.
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To Make The Gumbo:

  • Add the green bell pepper, onion, and garlic to the pot with the roux and stir well. Cook the vegetables for 5-7 minutes until tender. Season with the Cajun seasoning. Meanwhile, cut the andouille sausage into ¼-inch thick slices.
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  • Pour in 4 cups of chicken broth, then add the sliced sausage and the deboned rotisserie chicken.
  • Bring the gumbo to a boil, lower the heat to medium-low, and let it simmer for about 1 hour. In the meantime, you can peel and devein the shrimp.
  • After the gumbo has been simmering, add the peeled shrimp and half of the chopped parsley. Cook for another 10 minutes.
  • Taste the gumbo and adjust with additional salt, pepper, or Cajun seasoning if needed.
  • Serve it hot over cooked white rice with some fresh parsley on top.
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Nutrition

Calories: 296kcalCarbohydrates: 12gProtein: 24gFat: 17gSaturated Fat: 4gSodium: 1072mgFiber: 1g
Keyword gumbo
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