Bobby Flay Gumbo Recipe

This Bobby Flay Gumbo Recipe is a smoky and authentic-style recipe, which features spicy andouille sausage and a rich, chocolate-colored dark roux. It’s the ultimate Cajun comfort food, ready in about 1 hour and 15 minutes.

Bobby Flay Gumbo Recipe Ingredients

• 1 pound andouille sausage, sliced into coins
• 2/3 cup vegetable or canola oil
• 1 cup all-purpose flour
• 2 large bell peppers, cored and diced
• 2 large celery stalks, diced
• 1 small white onion, peeled and diced
• 5 cloves garlic, minced
• 6 cups chicken stock
• 1 (14-ounce) can of fire-roasted tomatoes
• 2 cups shredded cooked chicken
• 1 cup fresh or frozen chopped okra
• 1 tablespoon Creole seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne
• 3 bay leaves
• 1 pound peeled and deveined raw large shrimp (optional)
• Fine sea salt and freshly cracked black pepper
• White or brown rice, for serving
• Toppings: thinly sliced green onions and/or chopped fresh parsley

How To Make Bobby Flay Gumbo

1. Brown the meat: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for 1-2 minutes per side until browned and fat has rendered. Remove the sausage with a slotted spoon and set aside.
2. Make the Roux: Add the vegetable oil to the pot with the sausage drippings. Whisk in the flour. Lower the heat to medium. Whisking constantly and patiently, cook the mixture for 20-30 minutes. You are looking for a deep, dark brown color, similar to melted milk chocolate or dark caramel. Do not burn it.
3. Cook the “Trinity”: Stir in the diced bell peppers, celery, and onion. The vegetables will sizzle and stop the roux from darkening further. Cook, stirring often, until the vegetables have softened, about 6-8 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
4. Build the broth: Gradually pour in the chicken stock while whisking to ensure the roux incorporates smoothly without lumps. The mixture will thicken as it comes up to temperature.
5. Simmer the stew: Stir in the fire-roasted tomatoes, shredded cooked chicken, chopped okra, Creole seasoning, dried thyme, cayenne pepper, bay leaves, and the browned sausage. Bring to a boil, then reduce heat and simmer gently for 5-10 minutes to meld the flavors.
6. Cook the shrimp: If using shrimp, add them to the pot during the last few minutes of cooking. Simmer for about 2-3 minutes, just until the shrimp turn pink and opaque.
7. Season and serve: Remove the bay leaves. Taste the gumbo and season with sea salt, black pepper, and more cayenne if you want extra heat. Serve hot over a mound of white rice, garnished with green onions and parsley.

Recipe Tips

• The Roux is everything: The flavor of gumbo relies entirely on the roux. If you see black specks in your roux, it has burned and will taste bitter. You must throw it out and start over. Constant stirring is the only secret.
• The “Holy Trinity”: In Cajun and Creole cooking, the combination of onions, bell peppers, and celery is known as the “holy trinity.” It provides the aromatic base for the stew.
• Fire-Roasted Tomatoes: Using fire-roasted tomatoes adds a subtle smokiness that complements the andouille sausage perfectly.
• Okra texture: Okra acts as a natural thickener. If you are worried about the texture (often called “slime”), you can sauté the okra in a separate pan with a little vinegar before adding it to the gumbo, though the acidity in the tomatoes helps counteract this as well.

What To Serve With Bobby Flay Gumbo

Gumbo is a rich, heavy meal that needs simple, starchy sides.

• Steamed White Rice: The non-negotiable base for gumbo.
• Potato Salad: A traditional Cajun side often eaten right in the bowl with the gumbo.
• Cornbread: Perfect for soaking up the spicy broth.
• Hush Puppies: Fried cornmeal balls add a nice crunch.

How To Store Bobby Flay Gumbo Recipe

• Refrigerate: Gumbo tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days. Store the rice separately to prevent it from becoming mushy.
• Freeze: This is an excellent freezer meal. Freeze the gumbo (without rice) in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating on the stove.

Bobby Flay Gumbo Recipe Nutrition Facts

• Calories: 550
• Total Fat: 35g
• Saturated Fat: 8g
• Cholesterol: 140mg
• Sodium: 1200mg
• Total Carbohydrates: 25g
• Dietary Fiber: 3g
• Sugar: 4g
• Protein: 30g

Nutrition information is estimated per serving (without rice).

FAQs

Try More Recipes:

• Bobby Flay Chicken Skewers Recipe
• Bobby Flay Chicken Parmesan Recipe
• Bobby Flay Chicken Chili Recipe