Authentic Louisiana Gumbo

Ingredients

• 1 cup (240 ml) vegetable oil 1 cup (240 ml) vegetable oil
• 1 cup (125 g) all-purpose flour 1 cup (125 g) all-purpose flour
• 1 large onion, diced 1 large onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 pound (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 pound (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound (450 g) smoked sausage, sliced 1 pound (450 g) smoked sausage, sliced
• 1 pound (450 g) shrimp, peeled and deveined 1 pound (450 g) shrimp, peeled and deveined
• 4 cups (960 ml) chicken broth 4 cups (960 ml) chicken broth
• 1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste Salt and black pepper to taste
• Cooked white rice, for serving Cooked white rice, for serving
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 7g)
• Carbohydrates: 20g (Sugars: 4g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Cook the roux, stirring constantly, until it turns a dark brown color, resembling the color of chocolate.
2. 2.
   Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. 3.
   Add the chicken thighs and smoked sausage to the pot. Cook until the chicken is browned on all sides.
4. 4.
   Pour in the chicken broth and diced tomatoes, then add the bay leaves, dried thyme, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
5. 5.
   Bring the gumbo to a boil, then reduce the heat to low. Simmer uncovered for 1 hour, stirring occasionally.
6. 6.
   Add the shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
7. 7.
   Remove the bay leaves from the gumbo. Serve the gumbo over cooked white rice and garnish with chopped green onions.

Treat your ingredients with care...

• Chicken thighs — Ensure that the chicken thighs are boneless and skinless for easier preparation and cooking.
• Smoked sausage — Use a high-quality smoked sausage, such as Andouille, for an authentic flavor.
• Shrimp — Choose fresh or frozen shrimp that are peeled and deveined to save time during preparation.

Tips & Tricks

• To save time, you can prepare the roux in advance and store it in an airtight container until ready to use.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper according to your preference.
• Gumbo tastes even better the next day as the flavors continue to develop, so consider making it ahead of time for a more intense taste.
• Feel free to add other seafood such as crab or crawfish to enhance the seafood flavor.
• Serve the gumbo with a side of cornbread for a complete Southern meal experience.

Serving advice

Serve the Authentic Louisiana Gumbo hot over a bed of fluffy white rice. Garnish each serving with a sprinkle of chopped green onions for a fresh and vibrant touch.

Presentation advice

Present the Authentic Louisiana Gumbo in a deep bowl, allowing the rich broth and colorful ingredients to take center stage. Serve it alongside a mound of white rice, with the green onions delicately scattered on top for an appetizing visual appeal.