A rich and flavorful Louisiana-style gumbo featuring chicken, andouille sausage, and seafood in a dark roux-based broth with the holy trinity of vegetables and traditional seasonings.

american

cajun

southern

Nutrition

Provides high-quality protein from multiple sources with moderate carbohydrates and healthy fats, though relatively high in sodium.

Calories	600 kcal
Energy	2510 kJ
Protein	70 g
Total Fat	21 g
Saturated Fat	6 g
Trans Fat	0 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	9 g
Cholesterol	163 mg
Carbohydrate	30 g
Sugars	5 g
Dietary Fibre	2 g
Sodium	800 mg

*per serving

PescatarianDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerseafoodsoupmain courseoven and roastingstovetopstew

Gumbo Recipe

Name: Gumbo Recipe — Tasty Bites
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 7 cup Chicken Stock; 1 cup Water; 2 pound Chicken Thighs (Skinless and boneless); 0.5 pound Andouille Sausage; 0.5 pound Shrimp; 0.5 pound Crab Legs; 2 stalk Celery; 1 Onion (White); 1 Bell Pepper (Green); 3 clove Garlic; 2 tablespoon Canola Oil; 1 teaspoon Thyme (Fresh); 2 Bay Leaves; 1 tablespoon Gumbo Filé; 0.5 teaspoon Black Pepper; 1 teaspoon Salt

Soul Food Cooking (Barbara)

4

servings

0

per serve

0

minutes

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Ingredients

1 cup All-purpose Flour

7 cup Chicken Stock

1 cup Water

2 pound Chicken Thighs Skinless and boneless

0.5 pound Andouille Sausage

0.5 pound Shrimp

0.5 pound Crab Legs

2 stalk Celery

1 Onion White

1 Bell Pepper Green

3 clove Garlic

2 tablespoon Canola Oil

1 teaspoon Thyme Fresh

2 Bay Leaves

1 tablespoon Gumbo Filé

0.5 teaspoon Black Pepper

1 teaspoon Salt

Equipment

Cast iron pan

Whisk

Dutch oven

Instructions

Preheat the oven to 400°F.

To make the dry roux, add one cup of flour to a cast iron pan then transfer to the preheated oven and cook for 35-40 minutes, stirring occasionally.

Be mindful not to burn the flour but allow it to reach a cinnamon-like color.

After the flour has browned, remove it from the oven and allow it to sit for 5 minutes.

Add the browned flour to a bowl, then whisk in 3 cups of chicken stock and set it aside.

Using medium heat, bring a pot or Dutch oven to temperature.

Add the oil, then sauté the bell peppers, celery, and onion for 8 minutes or until translucent.

Add the garlic and continue cooking for 2 minutes.

Add 4 cups of chicken stock, water, chicken thighs, and bay leaves to the pot.

Cover and cook for 20 minutes.

After 20 minutes, remove the chicken and bay leaves from the pot.

Allow the chicken to cool before shredding.

Return the liquid to a boil, then add the thyme, gumbo filé, salt, and pepper.

Add the roux and sausage, and cook for 10 minutes.

After 10 minutes, return the shredded chicken to the pot.