Easy-to-make, authentic Louisiana Gumbo with shrimp and sausage.
Course Main Course
Cuisine New Orleans
Keyword gumbo
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Ingredients
1poundchicken breast
2teaspoonsgarlic powder
2teaspoonsonion powder
1teaspoonsKosher salt
2teaspoonsground black pepper, or to taste
3tablespoonscanola oil
1/2poundandouille sausage
1cupyellow onion, finely diced
2medium celery stalks, finely diced
2clovesgarlic, minced
4medium okra, sliced
2teaspoonshot sauce
14 oz.tomatoes, crushed
4tablespoonsbutter
2tablespoonsAP Flour
1tablespoonsgumbo file
4cupschicken broth
2wholebay leaves
1/2poundwhite shrimp
2cupslong grain rice
1/4cupscallions, finely sliced
Instructions
Using a large bowl add diced chicken, garlic powder, onion powder, salt, and pepper. Set aside.
Using a large skillet or saute pan over high heat, add canola oil and brown chicken on all sides, about 6 minutes.
Add andouille sausage and cook for another 3 minutes.
Add onions, celery, garlic, okra, crushed tomatoes and hot sauce cook for 4 minutes then reduce heat to low.
Using a small pot add butter, AP flour, and gumbo file and saute on medium heat for 1 minute.
After 1 minutes add chicken broth and bay leaves, bring to a boil. Stir every 2 minutes.
After 7 minutes add the shrimp, cover, shut off heat and set aside.
Allow your Gumbo to sit for 4 minutes before serving.
Use the remaining chicken broth and water cook 2 cups long grain rice.
Fluff up your rice using a fork. In a bowl add rice and top with Gumbo.
Garnish with scallions.
Notes
How to make Gumbo RouxUsing a heavy sauce pan on low to medium heat add 4 tablespoons whole butter and melt about 2 minutes. Add 2 tablespoons AP flour and stir with wooden spoon for 4 minutes. Remove from heat and set aside. Allow to cool before using.