Louisiana dishes recipes
This hearty and flavorful Louisiana gumbo combines smoky Andouille chicken sausage, tender chicken, and fresh shrimp in a rich, slow-simmered roux-based broth. Perfect for those who love bold Cajun flavors, this dish brings the true taste of Louisiana straight to your kitchen.
Ingredients
- ½ cup Vegetable oil For roux
- ½ cup All-purpose flour For roux
- 1 large Onion Diced
- 1 medium Green bell pepper Diced
- 2 stalks Celery Diced
- 3 cloves Garlic Minced
- 1 lb Andouille chicken sausage Sliced
- 2 cups Chicken breast Cooked & shredded
- 1 lb Shrimp Peeled & deveined
- 6 cups Chicken broth Or seafood broth
- 1 can Diced tomatoes Optional
- 1 tbsp Cajun seasoning Adjust to taste
- 1 tsp Thyme Dried
- 2 Bay leaves Whole
- ½ tsp Black pepper Freshly ground
- ½ tsp Salt Adjust to taste
- 1 tbsp Worcestershire sauce Enhances depth
- ½ cup Green onions Chopped
- ½ cup Fresh parsley Chopped
- 2 cups Cooked rice For serving
Instructions
- Make the Roux: In a large stockpot over medium heat, whisk together the vegetable oil and flour. Stir continuously for 15-20 minutes until the roux turns a deep brown color.
- Sauté the Vegetables: Add the onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes, stirring occasionally until softened.
- Cook the Sausage & Chicken: Add the sliced Andouille chicken sausage and shredded chicken to the pot. Stir well and let cook for 5 minutes.
- Add the Broth & Seasonings: Pour in the chicken broth, then add the Cajun seasoning, thyme, bay leaves, black pepper, salt, and Worcestershire sauce. Bring to a gentle boil.
- Simmer: Reduce the heat to low and let the gumbo simmer for 45-60 minutes, stirring occasionally.
- Add the Shrimp: In the last 5 minutes of cooking, add the shrimp and let it cook until pink and opaque. Remove the bay leaves.
- Serve: Ladle the gumbo over warm, cooked rice. Garnish with chopped green onions and parsley.
Notes
- For a thicker gumbo, stir in filé powder (ground sassafras leaves) just before serving.
- For extra heat, add cayenne pepper or a few dashes of hot sauce.
- Seafood Variation: Swap chicken for crab meat or crawfish for a seafood-based gumbo.
- Make-Ahead: Gumbo tastes even better the next day! Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.