Sandra This Paula Deen Gumbo Recipe is a rich and hearty recipe, which is made with smoked sausage and shrimp. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes.
Paula Deen Gumbo Recipe Ingredients
- 1 lb smoked sausage, cut into 1/4-inch slices
- 3 large boneless chicken breast halves
- Salt and black pepper, to taste
- 1/4 cup Vegetable oil
- 5 tablespoons margarine, divided
- 1/2 cup all-purpose flour
- 1 large chopped onion
- 1 seeded and chopped green bell pepper
- 3 stalks chopped celery
- 8 cloves minced garlic
- 1/4 cup Worcestershire sauce
- 4 cups hot water
- 5 beef bouillon cubes
- 1 (14 oz) can stewed tomatoes with juice
- 2 cups sliced frozen okra
- 1/2 lb small deveined and cooked shrimp
- 4 sliced green onions, white and green parts
- 1/4 bunch fresh flat-leaf parsley, chopped
How To Make Paula Deen Gumbo
- Brown the meats: Season the chicken with salt and pepper. Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the chicken and cook until browned on both sides; remove from the pot and set aside. In the same pot, add the sausage and cook until browned; remove and set aside with the chicken.
- Make the roux: Reduce the heat to medium. Sprinkle the flour over the remaining oil in the pot, add 2 tablespoons of the margarine, and cook, stirring constantly with a whisk or wooden spoon, until the mixture (the roux) turns a deep, chocolate-brown color, about 10-15 minutes. Remove from heat and let the roux cool for a few minutes.
- Sauté the Holy Trinity: Return the Dutch oven to low heat and melt the remaining 3 tablespoons of margarine. Add the onion, green pepper, and celery (the “Holy Trinity”) and the minced garlic. Cook for 10 minutes, stirring occasionally, until softened.
- Build the gumbo base: Stir the Worcestershire sauce and the chopped parsley into the vegetables. Season with salt and pepper. Cook for another 10 minutes, stirring frequently.
- Simmer the gumbo: Gradually pour in the 4 cups of hot water while whisking constantly to combine with the roux and vegetables. Add the bouillon cubes and continue whisking until they dissolve. Return the browned chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
- Add vegetables and finish: Stir in the stewed tomatoes and frozen okra. Cover and continue to simmer for 1 more hour. Just before serving, stir in the green onions, cooked shrimp, and extra chopped parsley, and cook just until the shrimp are heated through.
Recipe Tips
- How do I make a good roux without burning it? The key to a great roux is patience. Cook it over medium to medium-low heat and stir constantly. It should darken gradually. If you see black specks or it smells burnt, you must discard it and start over.
- Can I use different kinds of sausage? Yes. Andouille sausage is the most traditional choice for gumbo due to its smoky and spicy flavor, but any good quality smoked sausage will work well.
- How do I keep the okra from being slimy? Using frozen, pre-sliced okra, as this recipe calls for, helps reduce the slime factor. Adding it to the acidic, tomato-based gumbo and cooking it for a long time also helps break down the sliminess.
- Can I make this ahead of time? Gumbo is one of those dishes that famously tastes even better the next day. The flavors have more time to meld together. Make it a day in advance for the best results.
What To Serve With Gumbo
Gumbo is traditionally and best served over a bed of simple white rice. Other great accompaniments include:
- Crusty French bread for dipping
- Buttery cornbread
- A simple side salad with a light vinaigrette
How To Store Gumbo
Refrigerate: Store leftover gumbo in an airtight container in the refrigerator for up to 4 days. Freeze: Gumbo freezes beautifully. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Gumbo Nutrition Facts
- Calories: 520 kcal
- Carbohydrates: 25g
- Protein: 35g
- Fat: 30g
- Saturated Fat: 9g
- Sodium: 1500mg
Nutrition information is estimated per serving without rice and may vary based on ingredients and cooking methods used.
FAQs
A roux is a mixture of fat (in this case, oil and margarine) and flour that is cooked to thicken and flavor sauces and stews. In gumbo, a dark roux is essential for providing its signature deep, nutty flavor and rich color.
Yes. To increase the heat, you can add a pinch of cayenne pepper along with the salt and pepper, or add a few dashes of your favorite hot sauce at the end.
Yes, you can use fresh okra. Slice it into rounds and add it to the pot at the same time you would add the frozen okra.
Try More Recipes:
- Paula Deen Chicken Salad Recipe
- Paula Deen Beef Stroganoff Recipe
- Paula Deen Chicken and Pastry Recipe
Paula Deen Gumbo Recipe
Description
A rich, savory, and authentic Southern gumbo packed with chicken, smoked sausage, and shrimp, all built on a classic dark roux.
Ingredients
Instructions
- Season and brown the chicken in oil in a Dutch oven; remove. Brown the sausage; remove.
- Make a dark brown roux with the pan drippings, flour, and 2 tbsp margarine, stirring constantly.
- Sauté onion, bell pepper, celery, and garlic in remaining margarine. Stir in Worcestershire and seasonings.
- Whisk in hot water and bouillon until smooth. Return meats to the pot, bring to a boil, then cover and simmer for 45 minutes.
- Add tomatoes and okra. Cover and simmer for 1 more hour.
- Stir in shrimp, green onions, and parsley just before serving to heat through. Serve over rice.
Notes
- Patience is key when making the dark roux; stir constantly over medium heat to prevent burning.
- Gumbo develops more flavor as it sits, so it’s an excellent dish to make a day ahead.
- Using Andouille sausage will provide a more traditional, spicy flavor.
- Save the rendered duck fat from the pan for roasting potatoes or vegetables.
