One-Pot Gumbo: A Flavorful Feast for the Whole Family

Today, I’ve got something special for y’all – a One-Pan Gumbo that’ll have your taste buds dancing and your family asking for seconds. This dish is perfect for those who want to enjoy a hearty, delicious meal without spending hours in the kitchen. Stick with me, and I’ll show you how to whip up this Southern classic in no time!

Gumbo is a rich, savory, and hearty dish that’s packed with flavor. It’s like a warm hug from the South, combining a mix of tender meats, fresh veggies, and bold spices. The beauty of this one-pan version is that it simplifies the cooking process without sacrificing any of the deep, authentic flavors. Plus, it’s a great way to bring family and friends together around the dinner table. Whether you’re cooking for a crowd or just want some comfort food, this One-Pan Gumbo is a winner.

Ingredients

Here’s what you’ll need to get started:

• 1 lb Andouille sausage, sliced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb large shrimp, peeled and deveined
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup okra, sliced
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Cooked white rice, for serving
• Fresh parsley, chopped, for garnish
• Green onions, sliced, for garnish

Step-by-Step Guide to Preparing One-Pan Gumbo

1. Heat the Oil: In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the flour and whisk continuously to make a roux. Cook until the roux is a deep brown color, about 10-15 minutes.
2. Add the Holy Trinity: Add the diced onion, bell pepper, and celery to the roux. Cook until the vegetables are soft, about 5-7 minutes.
3. Cook the Meats: Stir in the garlic, andouille sausage, and chicken thighs. Cook until the sausage is browned and the chicken is no longer pink, about 8-10 minutes.
4. Add the Tomatoes and Spices: Pour in the diced tomatoes with their juices, and add the bay leaves, Cajun seasoning, thyme, smoked paprika, salt, and pepper. Stir well to combine.
5. Pour in the Broth: Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
6. Add the Shrimp and Okra: Add the shrimp and okra to the pot. Cook until the shrimp are pink and opaque, about 5-7 minutes.
7. Serve: Remove the bay leaves and ladle the gumbo over cooked white rice. Garnish with chopped parsley and sliced green onions. Serve hot and enjoy!

Expert Tips and Tricks

• Roux Perfection: Making a good roux is crucial for gumbo. Keep stirring and watch the color closely. It should be a deep, chocolatey brown.
• Flavor Development: Don’t rush the simmering process. Allowing the gumbo to simmer helps the flavors meld together beautifully.
• Fresh Ingredients: Fresh shrimp and vegetables make a big difference in the overall taste.
• Adjusting Thickness: If your gumbo is too thick, add a bit more broth. If it’s too thin, let it simmer uncovered for a few more minutes.
• Spice Level: Adjust the Cajun seasoning to your taste. If you like it spicier, add some hot sauce or cayenne pepper.

Variations

1. Seafood Gumbo: Replace the chicken and sausage with crab, clams, and mussels for a seafood feast.
2. Vegetarian Gumbo: Skip the meat and add more veggies like mushrooms, zucchini, and carrots.
3. Turkey Gumbo: Use leftover turkey instead of chicken for a post-holiday treat.
4. Duck Gumbo: For a richer flavor, substitute duck for chicken.
5. Sausage and Shrimp: Focus on the sausage and shrimp, leaving out the chicken for a simpler dish.
6. Spicy Gumbo: Add more hot sauce or diced jalapeños for extra heat.
7. Sweet Potato Gumbo: Add diced sweet potatoes for a touch of sweetness.
8. Creole Gumbo: Use Creole seasoning instead of Cajun for a different flavor profile.
9. Vegan Gumbo: Use vegetable broth and vegan sausage to keep it plant-based.
10. Instant Pot Gumbo: Speed up the process by making this in an Instant Pot. Follow the same steps but use the sauté and pressure cook functions.

What to Serve with Gumbo

1. White Rice: The classic accompaniment to soak up all that delicious sauce.
2. Cornbread: Sweet or savory, it’s a great side for gumbo.
3. French Bread: Perfect for sopping up the gumbo.
4. Potato Salad: A creamy side that pairs well with the spices.
5. Collard Greens: Adds a healthy, hearty green to your meal.
6. Fried Okra: Extra okra for those who love it.
7. Cucumber Salad: A refreshing, crunchy contrast.
8. Hush Puppies: These fried little bites are always a hit.
9. Sweet Tea: A classic Southern drink to wash it all down.
10. Bread Pudding: Finish your meal with a traditional Southern dessert.

Storage Tips

• Refrigerate: Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
• Freeze: Gumbo freezes well. Place it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm the gumbo on the stove over medium heat, stirring occasionally until heated through.

How Much Gumbo to Make for Family Gatherings

For a family gathering of about 8-10 people, doubling this recipe should be plenty. It’s always better to have a little extra than to run out, and gumbo tastes even better the next day!

How Far in Advance Can I Make Gumbo?

Gumbo can be made up to 2-3 days in advance. In fact, letting it sit in the fridge for a day allows the flavors to meld even more, making it taste even better. Just reheat it gently on the stove before serving.

One-Pot Gumbo: A Flavorful Feast for the Whole Family

Author: Aaron Brown Courses:Southern

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Ingredients

• 1 lb Andouille sausage, sliced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb large shrimp, peeled and deveined
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup okra, sliced
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Cooked white rice, for serving
• Fresh parsley, chopped, for garnish
• Green onions, sliced, for garnish

Instructions

1. In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the flour and whisk continuously to make a roux. Cook until the roux is a deep brown color, about 10-15 minutes.
2. Add the diced onion, bell pepper, and celery to the roux. Cook until the vegetables are soft, about 5-7 minutes.
3. Stir in the garlic, andouille sausage, and chicken thighs. Cook until the sausage is browned and the chicken is no longer pink, about 8-10 minutes.
4. Pour in the diced tomatoes with their juices, and add the bay leaves, Cajun seasoning, thyme, smoked paprika, salt, and pepper. Stir well to combine.
5. Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
6. Add the shrimp and okra to the pot. Cook until the shrimp are pink and opaque, about 5-7 minutes.
7. Remove the bay leaves and ladle the gumbo over cooked white rice. Garnish with chopped parsley and sliced green onions. Serve hot and enjoy!

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