Ingredients
Scale
- 3 tablespoons smoked paprika
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoon onion powder
- 1 tablespoon ground ginger
- 1 tablespoon ground mustard
- 1 tablespoon chile powder
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon black pepper
- ¼ cup plus 2 tablespoons all purpose flour
- 4 andouille sausages, chopped
- 6 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 green bell peppers, seeded and diced
- 3 garlic cloves
- 2 tablespoons oregano, minced
- 2 tablespoons thyme, minced
- 3 to 4 cups chicken stock
- 2 bay leaves
- 1 cup fresh corn kernels (from 2 ears)
- 1 pound shrimp, peeled and cleaned with tails intact
- 1 ½ cups cooked and shredded chicken breast
- 8 okra, cut into ½-inch pieces
- salt and pepper to taste
- ¼ bunch cilantro, chopped
- gumbo file, optional
Instructions
- In a small mixing bowl, whisk together all spice-blend ingredients and set aside.
- Toast flour in a skillet over medium heat for 6 to 8 minutes until golden brown, then remove from heat.
- Melt butter in a large pot over medium-high heat, add andouille sausage, and brown for 5 minutes. Remove with a slotted spoon.
- Add diced onion, celery, and bell peppers to the pot, sauté for 4 to 5 minutes, season with salt and pepper, then remove with a slotted spoon.
- Stir toasted flour into the pot, cooking for 4 to 5 minutes until the mixture is brown and nutty in aroma.
- Combine sausage, vegetable mixture, garlic, oregano, thyme, and spice-blend in the pot. Cook together for 2 to 3 minutes.
- Gradually pour in chicken stock, stirring continuously to avoid lumps. Add bay leaves and stir well.
- Bring to a boil, then reduce heat to medium-low and simmer covered for 25 to 30 minutes until gumbo thickens.
- Uncover and stir in corn, shrimp, chicken, and okra. Increase heat to medium and cook for about 5 minutes until shrimp are cooked. Adjust seasoning as needed.
- Serve over rice, garnished with chopped cilantro and optional gumbo file.
Notes
For a richer flavor, let the gumbo simmer longer, stirring occasionally.
Adjust the cayenne pepper to your spice preference.
Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.