Spiced Pumpkin Gumbo

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Embrace the cozy flavors of fall with a Spiced Pumpkin Gumbo that warms the soul and spices up any meal. This unique twist on the classic gumbo combines hearty ingredients with a seasonal favorite — pumpkin — for a deliciously comforting dish.

Ingredients for Spiced Pumpkin Gumbo

Olive oil and flour create the base for our roux, giving the gumbo its signature thickness and deep flavor. The trio of onion, bell pepper, and celery is known as the "holy trinity" in Cajun cooking, providing a foundational flavor that defines this dish. Garlic adds aromatic depth, and andouille sausage brings a smoky, spicy edge. We use chicken breast for lean protein. Pumpkin puree adds a smooth, subtly sweet touch that pairs beautifully with the spices. Chicken stock is essential for the liquid base. Okra not only thickens the gumbo but also adds a unique texture. Cajun seasoning, smoked paprika, and cayenne pepper are the key spices that bring warmth and complexity. Finally, white rice serves as the perfect bed for soaking up all the flavors, and fresh parsley adds a pop of color and freshness.

Tips & Tricks

  • Keep stirring the roux constantly to avoid burning; a burnt roux will ruin the dish.
  • Feel free to adjust the spice level by adding more or less cayenne pepper to suit your taste.
  • If you’re short on time, use pre-cooked chicken or rotisserie chicken to speed things up.

Serving Suggestions

This Spiced Pumpkin Gumbo pairs wonderfully with a side of crusty bread or cornbread to soak up all the delicious juices. A simple green salad with a tangy vinaigrette can add a refreshing contrast to the rich flavors of the gumbo.

Frequently Asked Questions

Can I make this gumbo vegetarian?
Yes, simply omit the sausage and chicken, and use vegetable stock instead of chicken stock. You can add more vegetables like mushrooms or zucchini for extra substance.
How do I store leftovers?
Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just roast or steam your pumpkin pieces until soft and puree them in a blender or food processor.

Spiced Pumpkin Gumbo Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Gradually whisk in the flour, stirring constantly to create a rich, dark roux. This will take about 10 minutes, so be patient; it's worth the effort for that deep flavor.

Once your roux is ready, toss in the diced onion, bell pepper, and celery. Let these cook until soft, about 5 minutes, stirring occasionally to ensure even cooking. The aroma will be irresistible.

Add in the minced garlic, sliced andouille sausage, and diced chicken breast. Cook this mix until the chicken is nicely browned, which should take about 8 minutes.

Now, stir in the pumpkin puree, chicken stock, sliced okra, Cajun seasoning, smoked paprika, cayenne pepper, and a generous pinch of salt and pepper. Stir everything together until it's well combined.

Bring your gumbo to a boil, then reduce the heat and let it simmer gently for 40 minutes. Stir it occasionally to keep everything from sticking to the bottom.

Once the gumbo is ready, serve it hot over cooked white rice and garnish with fresh parsley for a touch of color and freshness.

Why You'll Love This Recipe

  • Perfectly balances savory with a hint of seasonal sweetness from pumpkin.
  • Rich and satisfying, making it ideal for chilly evenings.
  • A single pot meal that simplifies cleanup.
  • Features a hearty mix of protein and vegetables.

Ingredients

1/2 cup olive oil
1/2 cup all-purpose flour
1 cup diced onion
1 cup diced bell pepper
1 cup diced celery
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound chicken breast, diced
2 cups pumpkin puree
4 cups chicken stock
1 cup okra, sliced
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and pepper to taste
2 cups cooked white rice
1/4 cup chopped fresh parsley

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat and whisk in flour, stirring constantly to create a roux. Cook until dark brown, about 10 minutes.
2. Add the diced onion, bell pepper, and celery to the roux, cooking until the vegetables are soft, about 5 minutes.
3. Stir in the garlic, sliced sausage, and chicken breast, cooking until the chicken is browned, about 8 minutes.
4. Add the pumpkin puree, chicken stock, okra, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat and let simmer for 40 minutes, stirring occasionally.
6. Serve hot over cooked white rice and garnish with chopped fresh parsley.

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