Meal Prep · American
Gumbo
A hearty, flavorful stew, deeply rooted in Louisiana Creole and Cajun traditions.
Ingredients
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Step-by-step- Make the roux: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, for 20-30 minutes, until the roux turns a rich chocolate brown color. Be careful not to burn it.
- Add the holy trinity: Add the chopped onion, celery, and bell pepper to the roux. Cook, stirring frequently, until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Brown the meats: While the vegetables are cooking, in a separate pan, brown the chicken pieces and sliced Andouille sausage. Drain any excess fat.
- Combine and simmer: Gradually whisk the chicken broth into the roux mixture until smooth. Add the browned chicken and sausage, dried thyme, smoked paprika, cayenne pepper, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally, to allow flavors to meld.
- Add shrimp: About 10 minutes before serving, stir in the peeled and deveined shrimp. Cook until the shrimp turn pink and opaque, about 3-5 minutes.
- Season and serve: Remove bay leaves. Taste and season with salt and pepper as needed. Serve hot over cooked white rice, garnished with fresh parsley or green onions.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 40 g |
| Fat | 30 g |
| Carbohydrates | 30 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover gumbo in an airtight container in the refrigerator. The flavors often deepen overnight.
Freezer Up to 3 months
Allow gumbo to cool completely before transferring to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if it’s too thick. Microwave in individual portions, stirring halfway through.
Chef’s Corner
- Don’t rush the roux! It’s the foundation of your gumbo’s flavor and color. Cook it low and slow to achieve that deep, nutty brown without burning.
- For an authentic Louisiana kick, serve with a dash of your favorite hot sauce and a side of cornbread or French bread for soaking up the delicious broth.
- Adjust the spice level by varying the amount of cayenne pepper. For additional thickening and a unique earthy flavor, you can stir in a teaspoon of filé powder at the very end, just before serving, off the heat.
