New Orleans Chicken and Shrimp Gumbo
A rich Louisiana gumbo with dark roux, chicken, shrimp, and andouille sausage over rice.
Equipment
- Large Dutch oven
- Wooden spoon
- Chef's knife
- Ladle
Ingredients
Roux and Aromatics
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium yellow onion diced
- 2 stalks celery diced
- 1 large green bell pepper diced
- 4 cloves garlic minced
Gumbo
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 12 oz andouille sausage sliced
- 6 cups chicken stock
- 1 cup crushed tomatoes
- 2 cups sliced okra fresh or frozen
- 2 tsp Creole seasoning
- 1 tsp dried thyme
- 1 lb large shrimp peeled and deveined
- 1 tbsp Worcestershire sauce
- 1 tsp fine salt or to taste
To Serve
- 3 cups cooked white rice
- 1/4 cup scallions sliced
- 1/4 cup fresh parsley chopped
Instructions
Make the Roux:
- Heat the oil in a Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, until the roux becomes the color of dark peanut butter, 20 to 30 minutes.
- Add the onion, celery, and bell pepper carefully. Stir until softened, about 5 minutes, then add the garlic for 30 seconds.
Simmer the Gumbo:
- Add the chicken and sausage, then slowly stir in the stock. Add the tomatoes, okra, Creole seasoning, thyme, Worcestershire sauce, and salt.
- Bring to a gentle simmer and cook uncovered for 60 minutes, stirring occasionally, until the chicken is tender and the broth is rich.
Finish and Serve:
- Stir in the shrimp and cook for 5 to 7 minutes, until pink and just cooked through.
- Spoon rice into bowls, ladle the gumbo over it, and finish with scallions and parsley.
Notes
- A dark roux brings the characteristic flavor, but never leave it unattended while it cooks.
- For a seafood-forward version, replace the chicken with crab or add oysters with the shrimp.
Nutrition
Calories: 610kcalCarbohydrates: 50gProtein: 43gFat: 27gSaturated Fat: 8gCholesterol: 225mgSodium: 1240mgFiber: 5gSugar: 6g