Description
A classic Louisiana Seafood Gumbo recipe featuring a rich, dark roux, tender chicken, smoky andouille sausage, and a medley of fresh seafood simmered in a flavorful broth. This hearty dish combines Cajun spices with fresh vegetables and is traditionally served over white rice for a comforting and authentic Southern meal.
Ingredients
Roux
- 1 cup vegetable oil
- 1 cup all-purpose flour
Protein
- 1 lb boneless skinless chicken thighs
- 1 lb andouille sausage, sliced
- 1 lb blue crab, cleaned and cut into pieces
- 1 lb shrimp, peeled and deveined
Vegetables and Aromatics
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
Liquids & Seasonings
- 6 cups seafood or chicken stock
- 2 bay leaves
- 3 tsp Cajun seasoning
- 1 tsp dried thyme
- Salt and pepper to taste
To Serve
- Cooked white rice
Instructions
- Make the Roux: In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually add the flour, stirring constantly to prevent burning, until the mixture turns a dark brown color, approximately 20-30 minutes.
- Season and Sear the Chicken: Season the chicken thighs with salt, pepper, and Cajun seasoning. Sear the chicken in the pot until golden brown on each side, then remove and set aside.
- Cook the Vegetables and Sausage: In the same pot, add the chopped onion, green bell pepper, and celery. Cook for 5-10 minutes until vegetables are tender. Stir in the minced garlic and cook for another 1-2 minutes. Add the sliced andouille sausage and cook until it begins to brown.
- Build the Gumbo Base: Return the seared chicken to the pot. Add the seafood or chicken stock, bay leaves, Cajun seasoning, dried thyme, salt, and pepper. Stir everything together to combine.
- Simmer the Gumbo: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 50 minutes, stirring occasionally to ensure flavors meld and the broth thickens.
- Add the Seafood: Incorporate the blue crab pieces and shrimp into the gumbo. Simmer for an additional 15-20 minutes until all seafood is fully cooked.
- Finish the Gumbo: Stir in the chopped green onions and parsley. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot gumbo over cooked white rice and enjoy this hearty Louisiana classic.
Notes
- Be patient while making the roux; stirring constantly is key to prevent burning and achieve the desired deep brown color.
- Use fresh seafood when possible to enhance flavor and texture.
- Adjust the Cajun seasoning to your preferred heat level.
- For an extra touch of authenticity, add a few dashes of hot sauce when serving.
- Leftovers taste even better the next day as flavors continue to meld.
