top of page

Valentine's Day Date-In Pt 3: Gumbo with Chicken and Sausage


For Creole Seasoning:
  • 1 tablespoon paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon cayenne pepper (adjust to taste)

  • Salt and black pepper to taste

For Gumbo:
  • 1/2 cup vegetable oil

  • 1/2 cup all-purpose flour (for making a roux)

  • 1 large onion, diced

  • 1 bell pepper, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1/2 pound andouille sausage, sliced

  • 6 cups chicken broth

  • 1 can (14 ounces) diced tomatoes

  • 1 cup okra, sliced (fresh or frozen)

  • 2 bay leaves

  • 1 teaspoon Creole seasoning (adjust to taste)

  • Salt and black pepper to taste

  • 1 pound medium shrimp, peeled and deveined

  • Cooked white rice for serving

  • Chopped green onions and fresh parsley for garnish


1. Prepare Creole Seasoning:

  • In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. This is your homemade Creole seasoning.

2. Make the Roux:

  • In a large, heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in the all-purpose flour to create a roux.

  • Stir the roux continuously, adjusting heat as needed, until it turns a deep brown color. Be patient; this may take 15-20 minutes. The roux is the base for the gumbo and contributes to its flavor and thickness.

3. Saute Vegetables:

  • Add diced onions, bell pepper, celery, and minced garlic to the pot. Cook, stirring frequently, until the vegetables are softened.

4. Brown Chicken and Sausage:

  • Add the chicken pieces and sliced andouille sausage to the pot. Brown them for about 5 minutes, allowing the flavors to meld.

5. Add Broth and Seasonings:

  • Gradually pour in the chicken broth while stirring to incorporate. Add diced tomatoes, sliced okra, bay leaves, and the homemade Creole seasoning. Season with additional salt and black pepper to taste.

6. Simmer:

  • Bring the gumbo to a boil and then reduce the heat to simmer. Let it simmer uncovered for at least 30 minutes, allowing the flavors to develop.

7. Add Shrimp:

  • Add the peeled and deveined shrimp to the pot and cook for an additional 5-7 minutes or until the shrimp turn pink and opaque.

8. Serve:

  • Remove the bay leaves and discard. Taste and adjust seasoning if needed. Serve the gumbo over cooked white rice.

9. Garnish:

  • Garnish the gumbo with chopped green onions and fresh parsley before serving.

Laissez les bons temps rouler!- Feb 2024

1 view0 comments


bottom of page