Heartfelt Southern Gumbo

Experience a taste of the South with our Heartfelt Southern Gumbo, a rich and flavorful stew that captures the essence of traditional Cajun and Creole cooking. Perfectly seasoned with a mix of spices, this gumbo is a hearty dish that will warm your soul and tantalize your taste buds, ideal for family dinners or celebratory feasts.
Prep time: 30 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 cup all-purpose flour
1 cup vegetable oil
1 large onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 pound chicken breast, diced
6 cups chicken broth
2 cups sliced okra
1 tablespoon Cajun seasoning
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon thyme
1/2 teaspoon cayenne pepper
4 cups cooked white rice
1/2 cup chopped green onions
1/2 cup chopped parsley

Instructions

1. In a large pot, make the roux by whisking the flour and vegetable oil over medium heat until it turns a dark brown color, about 20-30 minutes.
2. Add the onion, bell pepper, celery, and garlic to the roux, cooking until softened, about 5 minutes.
3. Stir in the andouille sausage and cook for another 5 minutes.
4. Add the chicken broth, diced chicken, okra, Cajun seasoning, bay leaves, salt, black pepper, thyme, and cayenne pepper.
5. Simmer the gumbo over low heat for 45 minutes, stirring occasionally.
6. Add the shrimp and cook for an additional 10 minutes until the shrimp is done.
7. Remove from heat and discard the bay leaves.
8. Serve the gumbo hot over a bed of cooked white rice, garnished with green onions and parsley.

Storage

Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the gumbo gently on the stovetop over low heat, stirring occasionally until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.