Ingredients
Scale
- 3 tablespoons smoked paprika
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoon onion powder
- 1 tablespoon ground ginger
- 1 tablespoon ground mustard
- 1 tablespoon chile powder
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon black pepper
- ¼ cup plus 2 tablespoons all purpose flour
- 4 andouille sausages, chopped
- 6 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 green bell peppers, seeded and diced
- 3 garlic cloves
- 2 tablespoons oregano, minced
- 2 tablespoons thyme, minced
- 3 to 4 cups chicken stock
- 2 bay leaves
- 1 cup fresh corn kernels (from 2 ears)
- 1 pound shrimp, peeled and cleaned with tails intact
- 1 ½ cups cooked and shredded chicken breast
- 8 okra, cut into ½-inch pieces
- salt and pepper to taste
- ¼ bunch cilantro, chopped
- gumbo file, optional
Instructions
- In a bowl, combine all spice-blend ingredients and whisk well. Set aside.
- Toast the flour over medium heat in a skillet until golden brown (about 6 to 8 minutes), stirring occasionally. Remove from heat and set aside.
- Melt butter in a large pot over medium-high heat. Brown the chopped Andouille sausage for 5 minutes, then remove with a slotted spoon.
- Sauté the diced onion, celery, and bell peppers in the same pot for 4 to 5 minutes, seasoning with salt and pepper, then remove with a slotted spoon.
- Stir the toasted flour into the pot, mixing until smooth. Cook the flour mixture for an additional 4 to 5 minutes until browned and fragrant.
- Add the sausage, vegetable mixture, minced garlic, oregano, thyme, and spice-blend to the pot, stirring well for 2 to 3 minutes.
- Slowly pour in the chicken stock while stirring to prevent lumps from forming, then add the bay leaves and combine.
- Bring the mixture to a boil, then lower the heat and simmer for 25 to 30 minutes until thickened.
- Stir in fresh corn, shrimp, chicken, and okra, cooking on medium heat for about 5 minutes until shrimp are fully cooked. Adjust seasonings to taste.
- Serve the gumbo over rice, garnished with chopped cilantro and optional gumbo file.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the flour is toasted properly for a nutty flavor in the gumbo.
For a smoother texture, you can blend the stock before adding it to the pot.
Feel free to substitute shrimp with other seafood if desired.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg