The Ultimate Guide to Making Gumbo That’ll Wow Your Guests
A rich, deeply flavored Southern gumbo made with a dark roux, tender chicken, smoky sausage, and fresh seafood for a show-stopping Cajun/Creole classic.
Servings: 8
Ingredients
- 1 cup all-purpose flour
- 2/3 cup oil vegetable or canola
- 1 bunch celery diced (leaves included)
- 1 green bell pepper diced
- 1 large yellow onion diced
- 1 bunch green onions finely chopped
- 1 bunch fresh parsley finely chopped
- 4 cloves garlic minced
- 2 tbsp Creole seasoning
- 6 –8 cups chicken broth
- 12 oz andouille sausage sliced into coins
- 1 rotisserie chicken shredded
- 2 cups shrimp peeled and deveined
- 6 –8 clusters Dungeness crab cleaned and quartered
- Cooked white rice
- Crab legs crawfish, scallops, or fish fillets
- Cayenne pepper for extra heat
- Okra for a thicker consistency
Instructions
- In a large, heavy-bottomed stockpot, combine the flour and oil over medium-low heat. Stir constantly for 30–45 minutes until the roux reaches a deep chocolate-brown color. This step requires patience and attention, as the roux is the foundation of the gumbo.
- Optional: In a separate skillet over medium-high heat, brown the sausage slices for 2–3 minutes per side until a crust forms. Remove from the skillet and set aside.
- Carefully stir the celery, bell pepper, onion, green onions, parsley, and garlic into the roux, mixing well to coat the vegetables.
- Slowly add the chicken broth to the pot and bring to a boil. Cook for 5–7 minutes, skimming off any foam that rises to the surface.
- Stir in the Creole seasoning, tasting and adjusting the spice level as desired.
- Add the shredded chicken, browned sausage, shrimp, and Dungeness crab to the pot. Reduce heat and simmer for 10–15 minutes, just until the seafood is cooked through and the flavors come together.
- Serve the gumbo hot over cooked white rice and garnish with additional parsley or green onions if desired.
Notes
- A dark roux is essential for authentic gumbo flavor, so do not rush this step and stir continuously to prevent burning.
- Add seafood toward the end of cooking to avoid overcooking and keep it tender.
- Gumbo tastes even better the next day and can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 558kcal | Carbohydrates: 14g | Protein: 43g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 204mg | Sodium: 687mg | Potassium: 377mg | Fiber: 1g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 2mg