🕒 Prep & Cook Time
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: ~2 hours 10 minutes
🛒 Ingredients
Meat & Seafood
- 1 lb smoked sausage (andouille preferred), sliced
- 1 lb chicken thighs, boneless (cut into chunks)
- 1 lb shrimp, peeled & deveined
Roux
- ½ cup vegetable oil
- ½ cup all-purpose flour
Flavor Base (Holy Trinity)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Liquid & Add-Ins
- 6 cups chicken broth
- 1 cup sliced okra (fresh or frozen)
- 2 bay leaves
Seasoning
- 1 tsp salt (adjust later)
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½–1 tsp cayenne pepper (to taste)
- 1 tsp dried thyme
- 1 tsp oregano
- 1 tsp Worcestershire sauce
For Serving
- Cooked white rice
- Chopped green onions
- Fresh parsley
- Hot sauce (optional)
👩🍳 Directions
1. Make the Roux (Most Important Step)
- In a large pot, heat oil over medium heat
- Slowly whisk in flour
- Stir constantly for 15–25 minutes until it turns a deep brown (like chocolate)
- Don’t stop stirring—it can burn quickly
2. Add the Trinity
- Immediately add onion, bell pepper, and celery
- Stir and cook 5–7 minutes until softened
- Add garlic and cook 1 minute
3. Brown the Meat
- Add sausage and chicken to the pot
- Cook for about 5–7 minutes to develop flavor
4. Build the Gumbo
- Slowly stir in chicken broth
- Add:
- Okra
- Bay leaves
- All seasonings
- Bring to a boil, then reduce heat
5. Simmer Low & Slow
- Cover and simmer 1 hour, stirring occasionally
- This is where the flavor builds
6. Add Shrimp
- Add shrimp in the last 5–7 minutes of cooking
- Cook just until pink (don’t overcook)
7. Finish & Serve
- Remove bay leaves
- Taste and adjust seasoning
- Serve over white rice
- Top with green onions, parsley, and hot sauce
🔥 Southern Tips
- The darker the roux, the deeper the flavor (but don’t burn it)
- Gumbo is even better the next day
- File powder (ground sassafras) can be added at the end for extra authenticity
- Stir occasionally but don’t rush—it’s meant to simmer slow