Description
Paula Deen’s hearty gumbo blends Creole traditions with Southern comfort. Rich roux and tender seafood create a memorable Louisiana classic that delights diners seeking authentic regional flavors you’ll savor to the last spoonful.
Ingredients
Scale
- 3 chicken breast halves (large, boneless)
- ½ lb (226 g) shrimp (small, deveined, cooked)
- 1 lb (454 g) smoked sausage (cut into ¼ inch slices)
- 1 large onion (chopped)
- 3 stalks celery (chopped)
- 1 green bell pepper (seeded, chopped)
- 4 green onions (sliced, white and green parts)
- 8 cloves garlic (minced)
- 2 cups okra (frozen, sliced)
- ¼ bunch flat leaf parsley (stems and leaves)
- 1 can (14 oz / 400 g) stewed tomatoes (with juice)
- 4 cups hot water
- 5 beef bouillon cubes
- ¼ cup Worcestershire sauce
- ¼ cup vegetable oil
- 5 tbsps margarine
- ½ cup all-purpose flour
- salt (to taste)
- black pepper (to taste)
Instructions
- Protein Preparation: Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown chicken thoroughly on both sides, then set aside. Repeat the process with smoked sausage, browning and removing from the pot.
- Roux Development: Sprinkle flour into remaining oil and add margarine. Stir continuously over medium heat for 10 minutes until achieving a deep mahogany color. Allow slight cooling.
- Vegetable Foundation: Restore Dutch oven to low heat. Melt margarine and sauté onion, garlic, green bell pepper, and celery until soft and aromatic. Incorporate Worcestershire sauce, salt, pepper, and parsley, developing complex flavor layers.
- Liquid Integration: Dissolve beef bouillon cubes in hot water, whisking until smooth. Return browned chicken and sausage to the pot. Bring to a rolling boil, then reduce to a gentle simmer.
- Flavor Melding: Cover and simmer for 45 minutes. Add stewed tomatoes and frozen okra, continuing to simmer for another hour. During the final cooking stage, introduce green onions, cooked shrimp, and fresh parsley.
- Serving: Ladle the rich, aromatic gumbo into bowls. Optionally accompany with steamed rice for a complete, hearty meal.
Notes
- Roux Mastery: Achieve the signature deep mahogany color by stirring constantly and avoiding burning, which can make the gumbo bitter.
- Protein Preparation: Brown meats separately to lock in flavors and create a rich, caramelized foundation for the gumbo.
- Vegetable Sauté Technique: Cook vegetables until soft and fragrant to develop a robust base that enhances the overall taste profile.
- Simmering Secrets: Allow ample cooking time to blend flavors, with a total of 1.5 hours ensuring a deeply developed and authentic gumbo experience.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 540
- Sugar: 3 g
- Sodium: 1100 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg