Authentic Gulf Coast Gumbo

πŸ•’ Prep: 30 min
πŸ”₯ Cook: 1 hour 30 min
🍽 Serves: 8
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Welcome to your new favorite comfort dish β€” Authentic Gulf Coast Gumbo! This rich and hearty meal brings the flavors of the Gulf straight to your kitchen, perfect for any occasion when you're craving something warm and satisfying.

Ingredients for Authentic Gulf Coast Gumbo

The heart of this gumbo starts with a roux, made from equal parts vegetable oil and all-purpose flour. This mixture is cooked until it's a deep brown, providing a complex, nutty flavor to the dish. Shrimp, andouille sausage, and chicken thighs bring protein and a mix of textures. The classic trinity of onion, bell pepper, and celery forms the base of the gumbo, adding depth and sweetness. Garlic enhances the aroma, while chicken broth serves as the primary liquid base. Bay leaves, Worcestershire sauce, hot sauce, thyme, and oregano infuse the gumbo with a complex mix of spices. Salt and pepper balance the flavors, while okra adds a thickening agent and a touch of earthy flavor. Serve it all over cooked white rice, and finish with a sprinkle of green onions and parsley for a fresh garnish.

Tips & Tricks

  • Keep stirring the roux constantly to avoid burning it; a burnt roux means starting over.
  • If you prefer a thicker gumbo, cook the roux a bit longer for a darker color.
  • Adjust the amount of hot sauce based on your spice preference.

Serving Suggestions

Consider pairing this gumbo with a side of crusty, buttered French bread to soak up the savory broth. A crisp green salad with a light vinaigrette can provide a fresh contrast to the rich gumbo.

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just make sure they are thoroughly thawed and patted dry before adding to the gumbo.
What can I substitute for andouille sausage?
Any smoked sausage will work, but it might alter the flavor slightly.

Authentic Gulf Coast Gumbo Recipe Walkthrough

Start by heating your pot over medium heat and pour in the vegetable oil. Gradually whisk in the flour to start your roux. This step requires your undivided attention; keep stirring until the roux transforms into a deep brown colorβ€”this should take about 15-20 minutes.

Once your roux is ready, toss in the onion, bell pepper, and celery. Cook them until they’re tender, which will take about 5 minutes. Add the garlic next, giving it just a minute to meld with the other flavors.

Now, slowly whisk in the chicken broth to prevent any lumps, and bring the mixture to a simmer. Add the chicken, sausage, bay leaves, Worcestershire sauce, hot sauce, thyme, oregano, salt, and pepper. Let everything simmer together for 30 minutes, allowing the flavors to intermingle.

Next, introduce the okra to the pot and continue to simmer for another 20 minutes. This step will help thicken your gumbo naturally.

Finally, add the shrimp and cook them until they're pink and opaque; this should take about 5 minutes. Serve your gumbo hot, over a bed of cooked white rice, and garnish with green onions and parsley for a fresh finish.

Why You'll Love This Recipe

  • It's a one-pot wonder that combines shrimp, chicken, and sausage for a protein-packed meal.
  • The deep, nutty roux creates a rich base that's worth the time and effort.
  • Customizable spice levels let you adjust the heat to your liking.

Ingredients

1 lb shrimp, peeled and deveined
1 lb andouille sausage, sliced
1 lb chicken thighs, cut into chunks
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, diced
1 bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
8 cups chicken broth
2 bay leaves
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
2 cups okra, sliced
Cooked white rice for serving
Green onions, chopped for garnish
Fresh parsley, chopped for garnish

Step-by-step Instructions

1. In a large pot, heat oil over medium heat. Gradually whisk in flour to create a roux, stirring constantly until it turns a deep brown color, about 15-20 minutes.
2. Add the onion, bell pepper, and celery to the roux, cooking until the vegetables are tender, about 5 minutes.
3. Stir in the garlic and cook for another minute.
4. Slowly add the chicken broth, whisking to prevent lumps. Bring to a simmer.
5. Add the chicken, sausage, bay leaves, Worcestershire sauce, hot sauce, thyme, oregano, salt, and pepper. Simmer for 30 minutes.
6. Add the okra and continue to simmer for an additional 20 minutes.
7. Stir in the shrimp and cook until they are pink and opaque, about 5 minutes.
8. Serve over cooked white rice and garnish with green onions and parsley.

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