Recipe for Southern Gumbo

Gumbo with brown rice in a shallow bowl with a spoon.

5 from 1 vote

Recipe for Southern Gumbo

Make this shrimp and sausage gumbo recipe for a lightened-up version of a classic southern gumbo recipe for a healthy comfort food option!

Prep Time10

Cook Time26

Total Time36

Course: Main Course

Cuisine: American, southern

Keyword: best gumbo recipe, gumbo recipe, shrimp and sausage gumbo recipe, southern gumbo recipe

Servings: servings

Calories: 670kcal

Equipment

1 Large Pot (or Dutch Oven)

Ingredients

⅔ cup + 1 tablespoon avocado oil divided
1 lb chicken thigh boneless skinless, cut into pieces
1 lb andouille sausage or turkey sausage
1 ¼ cup flour gluten free or all purpose flour will work
1 large onion diced
2 green bell peppers diced
4 stalks celery diced
5 cloves garlic minced
2 tablespoon worchestershire sauce
6 cups chicken broth
2 cups water
2 14 oz cans fire roasted tomatoes
1 cup frozen okra
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon sea salt plus more to taste
½ teaspoon black pepper
2 bay leaves
1 ½ lbs peeled and deveined shrimp no tails
Rice for serving, brown or white will work

Instructions

Heat a large pot or dutch oven on the stove over medium heat. Add 1 tablespoon of avocado oil. Once the oil starts to shine, add the chicken thigh to the pot and cook until browned and 90% cooked through. Add the andouille sausage and cook until browned. Transfer the chicken and sausage to a separate plate and set aside.
⅔ cup + 1 tablespoon avocado oil, 1 lb chicken thigh, 1 lb andouille sausage or turkey sausage
Next, make the “roux”. Add the remaining ⅔ cup avocado oil to the pot along with the flour. Whisk continuously to prevent the flour from burning until it turns a milk chocolate color. This can take 30 - 45 minutes so be sure to keep a close eye on it so it doesn’t burn.
1 ¼ cup flour
Once the roux is thick and smooth, add the diced onions, bell peppers, celery, garlic, and worcestershire sauce. Stir well and cook until the vegetables are soft (about 5 minutes).
1 large onion, 2 green bell peppers, 4 stalks celery, 5 cloves garlic, 2 tablespoon worchestershire sauce
Stir in the chicken broth and water, once cup at a time, so it thickens up into the roux. Then add the fire roasted tomatoes, okra, paprika, cayenne pepper, thyme, oregano, black pepper, sea salt, and bay leaves. Stir well to combine.
6 cups chicken broth, 2 cups water, 2 14 oz cans fire roasted tomatoes, 1 cup frozen okra, 2 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon sea salt, ½ teaspoon black pepper, 2 bay leaves
Allow the gumbo to reach a low simmer, then reduce the heat to medium-low, place the lid on top of the pot and allow it simmer for another 15 minutes until the broth has thickened up to your liking.
Add the shrimp to the gumbo and let them cook for 3 - 5 minutes until pink all over.
1 ½ lbs peeled and deveined shrimp
Discard the bay leaves and taste test the gumbo. Adjust the seasonings accordingly.
Serve the gumbo warm with rice and enjoy!
Rice

Notes

Storage : Store leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. When ready to enjoy, warm up a serving in the microwave in 20-second intervals until warm, or warm it up on the stove. If needed, add a splash of broth or water to help loosen it up.

Nutrition