Thursday, March 19, 2015

Flavorful and Savory Gumbo

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I have updated this recipe from when I made it way back in January of 2012, and it's even tastier!  I have only made a few minor adjustments, but boy was it worth it.  Packed with flavor and piping hot, this gumbo was a sure winner.  No matter if you are a gumbo lover or not, you're gonna love this--I gare-on-tee!

This recipe will serve a family of four.


  • 1/4 cup unsalted butter
  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 1/2 pound boneless, skinless chicken breast cut into bite sized pieces
  • 1/2 pound andouille sausage cut into bite size pieces
  • 1 pound of cooked and peeled medium sized shrimp
  • 1 small to medium onion
  • 1 green bell pepper
  • 2 tablespoons jarred garlic
  • 1 14.5 ounce can of undrained diced tomatoes 
  • 1 teaspoon of sugar
  • 1 teaspoon of black pepper
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt 
  • (Optional) if you would like to give it an extra kick, add 1/2 - 1 teaspoon cayenne pepper


First start by making the roux, (pronounced roo) which is made up of equal parts of flour and fat.

So heat a pan over medium-low heat. Add the butter, and allow it to melt.

Once the butter has melted, stir in the flour.

After the flour is completely incorporated, add the salt, pepper, and Old Bay spice (and cayenne pepper if you're going the spicy route.)

Use a spatula to constantly stir the mixture until it thickens.

Immediately remove the mixture from the heat.

Heat a large pan over medium high heat, and add the vegetable oil, sprinkle of salt, sprinkle of pepper, and garlic.  Stir together, and allow the garlic and the oil to heat up.

After the oil is hot (not super hot, but hot enough,) add the chicken (I used 4 tenders) and coat with the oil, garlic, salt, and pepper.

When the chicken is cooked through, add it to the bowl on a mixer.

Attach the paddle attachment, and place the bowl on the mixer.  Start the mixer on a low speed, and just like magic, the paddle will start to shred your chicken.  Once the chicken has broken apart a little bit, you can turn it up to medium speed.  Keep an eye on it though, if the mixer goes for too long it will turn your chicken into whipped chicken. 

Add the chicken back to the pan with the oil and garlic.  Using a large spoon or a spatula, mix the oil and garlic with the shredded chicken.  Reduce the heat to low.

Slice the andouille sausage (I used two links) into 1/2" thick coins.

Cut the onion and the green pepper up into large chunks and add it to a blender.

Puree the onion and the pepper.

Add the can of undrained tomatoes to the blender.  Pulse just so there are tiny pieces of tomato, as oppose to big dices.

Add everything to a large soup pot, and mix it all together.

Place the pot over low heat, and cover for (at least) 3 hours.

Stir occasionally.

Before long your house is going to be smelling wonderful!!!  I'm so jealous of you right now.

If your shrimp is already cooked, you're good to go, just keep them in the fridge for later.  

And if your shrimp are raw, simply sautee them with a tablespoon of unsalted butter until they are pink and curled.  Once they're cooked, put them into a airtight container, and store them in the fridge for later.

About 1 hour before your meal, stir in 1/3 cup dry white rice to the gumbo.

20 minutes before it's time to eat, stir in the cooked shrimp.

Serve a huge bowl of deliciousness with some buttery round crackers or some crusty french bread.  I bet you won't have any left overs when you and your family are through.  However, if you find yourself with a small amount left over (like we did,) and you want a yummy and different idea of how to use it, look no further.  This morning (yes, this is what I had for breakfast, and it was absolutely delicious,) I made some good 'ol crepes, and I just got the urge to fill them with gumbo.  And talk about a tastebud party!  What a great idea!  Give it a try!


This recipe can be modified to be made in the slow cooker.  Simply prepare all of the ingredients as described, and add them to the slow cooker.  About an hour and a half before your meal, stir in the dry rice and the cooked shrimp.  Cook on low for 6-8 hours.


Elpiniki said...

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Chef Megs said...

Thanks so much for the follow Elpiniki! I am following you back. Love your blogs. I'm glad that you like our blog!

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