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–+ servings

Classic Gumbo Delight

Explore the rich flavors of Classic Gumbo Delight, a Louisiana classic with a hearty blend of roux, savory meats, and aromatic vegetables. Perfect for family dinners and Mardi Gras celebrations.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 pound chicken thighs, diced
  • 1 pound shrimp, peeled and deveined
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 leaves bay leaves
  • 1 tablespoon paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 teaspoon cayenne pepper adjust to taste
  • to taste salt and black pepper
  • 1 cup frozen okra
  • 1/2 cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Wooden spoon
  • Cutting board and knife
  • Measuring cup and spoons
  • Ladle

Method
 

  1. In a large pot, heat the vegetable oil over medium heat and whisk in the flour; cook until deep brown, about 15-20 minutes.
  2. Add the onion, bell pepper, celery, and garlic to the roux; cook until softened.
  3. Stir in the andouille sausage and chicken thighs; cook for about 5 minutes.
  4. Pour in the chicken broth and diced tomatoes; add bay leaves, paprika, thyme, oregano, cayenne pepper, salt, and black pepper.
  5. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour.
  6. Stir in the shrimp and okra; cook for an additional 5-10 minutes until shrimp are pink.
  7. Remove bay leaves, stir in fresh parsley and lemon juice, and serve over cooked white rice.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 6gCholesterol: 150mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 35mgCalcium: 50mgIron: 3mg

Notes

Use a cast-iron skillet for the roux to achieve a deep, rich color and added flavor. Adjust seasoning to your taste throughout the cooking process. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For a spicier kick, consider adding hot sauce or a sprinkle of filé powder. Garnish with fresh parsley and serve with cornbread for a complete meal.
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