Easy Gumbo Recipe

Okay, fellow gumbo lovers, imagine yourself diving into a pot of rich, savory flavors where the holy trinity of onions, bell peppers, and celery meet their match with bold Cajun spices and succulent shrimp. This recipe is a delicious adventure that will transport you straight to the heart of Louisiana with every spoonful. Let’s turn up the heat and let the good times roll!

I enjoy making deep, nourishing meals, and my Easy Gumbo Recipe definitely fits that bill. It is brimming with fresh, intense flavors and incredibly good-for-you ingredients like onion, green bell pepper, celery, smoked sausage, and shrimp.

This dish is a savory blend that’s both satisfying and nourishing. The 6 cups of chicken broth and Cajun seasoning add more flavor oomph, while the rice ensures a stick-to-your-ribs kind of meal.

Ingredients

• Vegetable Oil: Provides a base for roux, adds healthy fats.
• All-Purpose Flour: Thickens the gumbo, delivers carbohydrates.
• Onion: Adds sweetness and depth, rich in antioxidants.
• Green Bell Pepper: Provides vitamin C, adds crunch and color.
• Celery: Offers dietary fiber, enhances aromatic flavor.
• Garlic: Boosts immune health, adds robust flavor.
• Smoked Sausage: Infuses smoky taste, supplies protein.
• Chicken Broth: Adds savory depth, hydrates ingredients.
• Diced Tomatoes: Enhances acidity, provides vitamin A.
• Cajun Seasoning: Delivers spice and warmth, full of flavor.
• Shrimp: Lean protein source, rich in omega-3s.
• Cooked Chicken: Adds protein, provides a hearty texture.
• Green Onions: Offers fresh flavor, adds a touch of spice.
• Cooked White Rice: Completes the dish, provides energy.
• Fresh Parsley: Brightens dish, supplies vitamins and minerals.

Ingredient Quantities

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• 1 pound cooked chicken, shredded
• 1/2 cup sliced green onions
• 2 cups cooked white rice
• 1 tablespoon chopped fresh parsley

How to Make this

1. In a large pot or Dutch oven, medium heat the vegetable oil. Add the flour a little at a time, stirring bit by bit, to make a roux. Cook it until it’s a dark brown color, about 20–25 minutes. Caution: Stir constantly. If you stop for just a few seconds, enough to make a significant difference in timing, the roux can burn.

2. Toss in the diced onion, green bell pepper, and celery into the roux. Let it all simmer together for around 5 minutes until the softened veggies look real good. Next, take the minced garlic, and let it hang out with the veggie mix for another minute. Then go ahead and stir the whole glorious mess together.

That’s a base for a whole lot of delicious. Mix in some sausage and shrimp with a side of rice, and you have gumbo.

3. Slice the smoked sausage and add it to the pot. Cook it for 5 minutes, stirring it occasionally.

4. Incorporate the chicken broth gradually, making sure the roux and broth are indistinguishable from each other.

5. Combine the diced tomatoes (with juices), Cajun seasoning, dried thyme, bay leaves, salt, and pepper to taste. Bring to a boil and then reduce heat and let it simmer for about 30 minutes.

6. Put the shrimp and shredded chicken in the pot. Cook them for another 15 minutes, or until the shrimp are pink and done.

7. Take out and dispose of the bay leaves from the gumbo.

8. Incorporate the cut green onions and continue to cook for an additional 5 minutes.

9. Flavor and modify the seasoning, adding more salt and pepper if necessary.

10. Serve the gumbo steamy over prepped white rice; garnish with chopped fresh parsley.

Equipment Needed

1. Large pot or Dutch oven
2. Wooden spoon or heat-resistant spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Can opener
7. Ladle
8. Stirring spoon
9. Bowl (for prepped ingredients)
10. Tongs

FAQ

• Can I use a different type of sausage?Certainly! Andouille sausage is the classic choice, but feel free to use any smoked sausage you enjoy.
• Can I make this dish ahead of time?Certainly, gumbo frequently has an even better flavor the following day. Simply warm it slowly on the stovetop.
• What should I do if my roux is too thin?Prepare a bit more, making sure it toils it all the way to the end, and it should reach the end point at which it’s supposed to thicken. If you want the gravy to thicken a bit more, you can also add more cornstarch (dissolved in a bit of water, of course) and repeat the stirring-constantly part.
• Can I freeze leftover gumbo?Certainly, gumbo can be frozen without any issues. Ensure it has cooled down fully before moving it to a container that is safe for freezing.
• Is it necessary to use a Cajun seasoning?The recipe calls for a specific blend of spices that are common in that part of the world. The mahrysh flavor—and that’s just one word for the kinds of flavors you get—is complemented by these spices, which are relatively easy to get here. You can adjust the amounts or make your own blend.
• Can I substitute any other protein for shrimp?Of course, you can use crab, fish, or none of these for a gumbo made with chicken and sausage.

Easy Gumbo Recipe Substitutions and Variations

Canola oil or olive oil can be used in place of vegetable oil, giving a different flavor to dishes.
For more heat, use Andouille sausage or chorizo.
Chopped or sauced tomatoes: When not using canned diced tomatoes, fresh tomatoes, finely chopped, or tomato sauce can be used in their place.
Seasoning for Cajun dishes: Either use Creole seasoning or whip up a batch of homemade seasoning with paprika, cayenne pepper, garlic powder, and onion powder.
Shrimp: If you can’t get your hands on shrimp, you can substitute crabmeat or use firm fish like cod, cut into cubes.
White rice that has been cooked: Use either brown rice or rice made from cauliflower in its place. They are both lower in carbohydrates.

Pro Tips

1. Roux Mastery: Achieving the perfect roux is key to gumbo. Stir continuously and patiently until the flour and oil mixture reaches a deep chocolate brown color. If it burns, start over, as this is the foundation of the dish’s flavor.