Celebrate Mardi Gras anytime with a bowl of flavorful gumbo.

This classic gumbo recipe combines savory and smoky flavors from andouille sausage, chicken thighs, and shrimp, all simmered in a rich, deep brown roux. The addition of okra and traditional spices like thyme, paprika, and cayenne pepper enhances the dish’s robust flavor profile. This medley of ingredients results in a hearty and satisfying stew with layers of taste and texture. Serve it over a mound of fluffy white rice to soak up the flavorful broth. Pair it with crusty French bread or cornbread to complement the dish, and finish with a refreshing salad or steamed vegetables for a balanced meal.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, diced
• 1 lb shrimp, peeled and deveined
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 cups okra, sliced
• 4 green onions, chopped
• 2 tbsp fresh parsley, chopped
• Cooked white rice, for serving
• File powder (optional), for serving

Directions

1. Make the Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a smooth paste. Cook, stirring constantly, until the roux turns a deep brown color, about 20-30 minutes.
2. Cook the Vegetables: Add the onion, bell pepper, celery, and garlic to the pot. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
3. Add the Meats: Stir in the andouille sausage and chicken thighs. Cook until the chicken is browned, about 5 minutes.
4. Simmer the Gumbo: Add the chicken broth, diced tomatoes, bay leaves, thyme, paprika, cayenne pepper, black pepper, and salt. Bring to a boil, then reduce the heat and simmer for 30 minutes.
5. Add the Seafood and Okra: Stir in the shrimp and okra. Cook until the shrimp are pink and cooked through, about 5 minutes.
6. Finish the Gumbo: Remove the bay leaves. Stir in the green onions and parsley. Adjust seasoning if needed.
7. Serve: Ladle the gumbo over a mound of cooked white rice. Sprinkle with file powder, if desired.