Description
This Mardi Gras Gumbo is a rich, hearty stew packed with smoky sausage, tender chicken, succulent shrimp, and fresh vegetables. The secret to its deep flavor lies in the dark roux base combined with classic Cajun seasonings and slow simmering, capturing the essence of Louisiana’s beloved cuisine. Perfect for a festive gathering or a comforting meal, this gumbo served over fluffy rice brings the spirit of Mardi Gras straight to your table.
Ingredients
Scale
Roux Base
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Vegetables and Aromatics
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups okra, sliced
- 2 bay leaves
Proteins
- 1 pound smoked sausage, sliced
- 1 pound chicken thighs, diced
- 1 pound shrimp, peeled and deveined
Liquids and Seasonings
- 6 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon thyme
- Salt and pepper to taste
Serving
- Cooked rice for serving
Instructions
- Heat the Oil and Make Roux: In a large pot, heat the vegetable oil over medium heat. Whisk in the flour gradually and cook, stirring constantly, until the mixture turns a dark brown color, forming a rich roux that gives gumbo its signature flavor.
- Sauté Vegetables: Add the chopped onion, green bell pepper, celery, and minced garlic to the roux. Cook, stirring frequently, until the vegetables have softened and become fragrant, about 5-7 minutes.
- Cook Sausage and Chicken: Stir in the sliced smoked sausage and diced chicken thighs. Cook until both meats are browned evenly, enhancing their flavor and texture.
- Add Broth and Seasonings: Pour in the chicken broth, then mix in the sliced okra, Cajun seasoning, thyme, bay leaves, salt, and pepper. Stir to combine all ingredients thoroughly.
- Simmer the Gumbo: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes, allowing flavors to meld and the gumbo to thicken.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot and cook for an additional 5 minutes, just until the shrimp turn pink and opaque.
- Finish and Serve: Remove the bay leaves from the gumbo. Serve hot over a bed of cooked rice to soak up the delicious sauce.
Notes
- For a spicier gumbo, increase the Cajun seasoning or add a pinch of cayenne pepper.
- Use a heavy-bottomed pot to prevent the roux from burning.
- Fresh okra is preferred, but frozen okra can be used in a pinch.
- Simmering the gumbo longer can deepen the flavor, just be sure to adjust the liquid if it reduces too much.
- This gumbo can be made ahead and reheated; flavors often improve the next day.
