Gumbo
Gumbo is a Louisiana classic known for its rich roux, bold seasonings, and slow-simmered depth. It's a dish that blends cultures and flavors beautifully — hearty, soulful, and perfect for feeding a crowd.
Gumbo
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Category
Soups & Stews
Cuisine
Cajun & Creole
This recipe keeps things simple and traditional, focusing on a basic roux, familiar ingredients, and savory flavor. Make it your own by adding your favorite meats and veggies to the mix.
Ingredients
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1 ½ lbs. Chicken Breasts or Thighs (Cut Into Roughly 1.5” Pieces)
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1/4 C. Chipotle Infused Olive Oil
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1 lb. Smoked Sausage (Cut Into 1/4" Slices)
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1/2 C. All-Purpose Flour
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5 Tbsp. Butter Infused Olive Oil
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1 Large Onion (Peeled and Chopped)
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8 Cloves Garlic (Peeled and Minced)
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1 Green Bell Pepper (Seeded and Chopped)
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3 Stalks Celery (Chopped)
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1 Tbsp. Worcestershire Powder
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1 Tbsp. Parsley Leaf
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4 C. Chicken Stock
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1 14 oz. Can Stewed Tomatoes (with Juice)
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2 C. Frozen Sliced Okra
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4 Green Onions, Sliced (White and Green Parts)
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1/2 lb. Small Shrimp (Peeled, Deveined, and Cooked)
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Kosher Salt (To Taste)
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Black Pepper, Coarse Ground (To Taste)
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Gumbo Filé Powder (For Serving)
Directions
Toss the cut up chicken with Kosher Salt and Coarse Ground Black Pepper to season.
Heat the Chipotle Infused Olive Oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until just browned, not cooked through.
Add the sausage to the Dutch oven and cook until browned, then remove.
Sprinkle the flour over the olive oil in the Dutch oven, add 2 tablespoons of Butter Infused Olive Oil and cook over medium heat, stirring constantly, until brick red/brown (around 25 minutes). Let the roux cool while you prepare your vegetables.
Return the Dutch oven with the roux to low heat and add the remaining 3 tablespoons of Butter Infused Olive Oil.
Add the onion, garlic, green pepper and celery and cook for 6-8 minutes.
Add Worcestershire Powder and additional Kosher Salt and Coarse Ground Black Pepper to taste. Cook, while stirring frequently, for an additional 3-4 minutes.
In a separate pot, heat chicken stock, then add to the roux mixture, whisking constantly. Add the chicken, sausage, tomatoes, and okra. Bring to a boil, then reduce the heat. Cover and simmer for 45 minutes.
Just before serving add the green onions, Parsley Leaf, and cooked shrimp.
Add a dash of Gumbo Filé Powder to each bowl as it is served.
Recipe Note
If you don't have fresh garlic on hand, substitute rehydrated Garlic, Minced. Rehydrate by covering the dried garlic with boiling water until just covered. Allow the dried garlic to absorb the water, then add to the dish.
For a more mild gumbo, substitute your favorite Extra Virgin Olive Oil for the Chipotle Infused Olive Oil called for in the recipe.