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Amberly Vahn

Hearty Gumbo Recipe for Comforting Fall Gatherings

This hearty gumbo recipe combines rich flavors and warming spices, making it a perfect comfort food for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Meats
  • 1/2 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into chunks
  • 1 pound shrimp, peeled and deveined
Group: Vegetables
  • 3 Tbsp. vegetable oil
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 1/4 cup minced garlic (about 4 cloves)
  • 1/4 cup chopped fresh parsley
Group: Liquids and Seasoning
  • 8 cups chicken broth
  • 2 cups diced tomatoes (canned, with juice)
  • 1 Tbsp. Worcestershire sauce
  • 2 units bay leaves
  • 1 Tbsp. Cajun or Creole seasoning
  • 1 tsp. thyme
  • Salt and black pepper to taste
Group: For Serving
  • Cooked white rice (for serving)
  • Green onions (for garnish)

Equipment

  • Large pot (6-quart)
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. In a large 6-quart pot, heat the vegetable oil over medium heat. Whisk in equal parts flour until you create a smooth mixture. Keep stirring constantly; this can take 15-20 minutes. The roux should turn a rich, chocolate brown color while releasing a nutty aroma that fills your kitchen.
  2. Stir in the chopped onions, celery, and bell peppers into the roux. Sauté until the vegetables are tender, about 5-7 minutes. Enjoy the enticing scent of sautéed vegetables that fills the air.
  3. Add the andouille sausage and chicken to the pot, browning the meat for about 5 minutes. The savory flavors will meld beautifully with the roux and vegetables as they cook.
  4. Pour in the chicken broth and diced tomatoes, then stir in the Worcestershire sauce, bay leaves, Cajun seasoning, thyme, salt, and pepper. Bring the mixture to a simmer, allowing it to thicken slightly and bubble enticingly.
  5. After 30 minutes of simmering, add the shrimp and fresh parsley to the pot. Cook for an additional 5 minutes until the shrimp are pink and opaque.
  6. Remove the bay leaves before serving. Ladle the gumbo over cooked white rice and garnish with chopped green onions. Enjoy the satisfaction of seeing your guests relish each bite!

Notes

This gumbo is not just a meal; it’s an experience that gets better with time, making it perfect for holiday gatherings where leftovers are practically a gift for the next day.