Description
Paula Deen’s authentic gumbo brings Louisiana’s soulful culinary heritage to life with rich, hearty flavors. Simmering with andouille sausage, tender chicken, and a deep, dark roux, this classic dish invites diners to savor the warmth of Southern comfort cooking.
Ingredients
Scale
Main Proteins:
- 3 large boneless chicken breast halves
- ½ lb small deveined and cooked shrimp
- 1 lb cut into ¼ inch slices smoked sausage
Vegetables and Aromatics:
- 1 large chopped onion
- 3 stalks chopped celery
- 1 seeded and chopped green bell pepper
- 4 sliced, white and green parts green onions
- 8 cloves minced garlic
- 2 cups frozen sliced okra
- ¼ bunch stems and leaves flat leaf parsley
- chopped fresh parsley
Liquids, Thickeners, and Seasonings:
- 1 (14 ounces / 400 grams) can stewed tomatoes with juice
- 4 cups hot water
- 5 beef bouillon cubes
- ¼ cup Worcestershire sauce
- ¼ cup vegetable oil
- 5 tablespoons margarine
- ½ cup all purpose flour
- salt to taste
- black pepper to taste
Instructions
- Prepare the proteins by seasoning chicken with salt and pepper. In a heavy-bottomed Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken thoroughly on both sides, then set aside. Repeat the process with smoked sausage, browning and removing from the pot.
- Create a rich roux by sprinkling all-purpose flour into the remaining oil and adding 2 tablespoons of margarine. Continuously stir over medium heat for approximately 10 minutes until the mixture transforms into a deep mahogany color. Allow the roux to cool slightly.
- Restore the Dutch oven to low heat and melt the remaining 3 tablespoons of margarine. Incorporate finely chopped onion, minced garlic, diced green bell pepper, and chopped celery. Sauté the vegetables for 10 minutes until they become soft and fragrant.
- Enhance the flavor profile by stirring in Worcestershire sauce, salt, pepper, and ¼ bunch of fresh parsley. Continue cooking and stirring for an additional 10 minutes to develop depth of flavor.
- Dissolve beef bouillon cubes in hot water, whisking thoroughly to eliminate any lumps. Return the previously browned chicken and sausage to the pot. Bring the mixture to a rolling boil, then reduce heat to a gentle simmer.
- Cover the pot and let the gumbo simmer for 45 minutes, allowing the flavors to meld together. Introduce stewed tomatoes and frozen okra, then continue simmering for another hour.
- In the final moments of cooking, add sliced green onions, cooked shrimp, and freshly chopped parsley. Serve the gumbo piping hot, accompanied by steamed rice if desired.
Notes
- Sprinkle chopped parsley leaves just before serving to brighten the rich, complex flavors and add a fresh, herbal note to the gumbo.
- Have extra warm broth nearby to adjust the gumbo’s consistency if it becomes too thick during simmering, ensuring a perfect texture without losing depth.
- Let the gumbo simmer gently after adding meat and water, allowing the chicken to become incredibly tender and the flavors to blend seamlessly.
- Build a more complex taste by seasoning chicken, sausage, and vegetables individually, creating layers of flavor that complement each other.
- Create the roux with patience, stirring constantly over medium heat until it reaches a deep golden brown color, which provides the signature richness and depth of authentic gumbo.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 1500 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg