Paula Deen Gumbo Recipe
If you want a taste of the South, nothing beats a Paula Deen Gumbo recipe. This hearty dish is full of bold flavors and warm spices. It is the ultimate comfort food for any chilly evening.
Ingredients
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 pound smoked andouille sausage sliced
- 2 pounds large shrimp peeled and deveined
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 cup fresh parsley chopped
- 4 cups cooked white rice for serving
Instructions
Make the Roux
- Heat the oil in your large pot over medium heat. Slowly whisk in the flour until smooth. Stir constantly for about 20 minutes. The mixture should turn a dark chocolate color. Do not let it burn!
Sauté the Vegetables
- Add the chopped onion, bell pepper, and celery to the dark roux. Stir them well so they get coated. Cook for about five minutes until the vegetables are soft. The smell will be absolutely amazing.
Add Garlic and Sausage
- Stir in the minced garlic and the sliced andouille sausage. Let the sausage brown slightly for three minutes. This adds a smoky depth to the base. It starts to look like a real stew now.
Pour in the Broth
- Slowly pour the chicken broth into the pot. Stir well to combine everything into a smooth liquid. Add the Cajun seasoning, thyme, and bay leaves. This is where the magic really begins to happen.
Simmer the Stew
- Bring the pot to a gentle boil. Then, lower the heat and let it simmer for 30 minutes. This allows the flavors to meld together perfectly. Keep the lid slightly cracked while it bubbles.
Add the Shrimp
- Gently stir in the peeled shrimp. Cook them for only 5 to 7 minutes. They will turn pink and firm when they are done. Be careful not to overcook them or they get rubbery.
Final Seasoning and Garnish
- Take out the bay leaves and throw them away. Stir in the fresh parsley for a pop of color. Taste the broth and add salt or pepper if needed. Your kitchen will smell like heaven!
Serve Over Rice
- Scoop a generous portion of cooked white rice into a bowl. Ladle the hot gumbo over the top. Make sure everyone gets plenty of sausage and shrimp. Serve it while it is steaming hot.
Notes
- The Roux Color: Be patient with your roux. A darker roux means a more flavorful gumbo.
- Chicken Option: You can add shredded rotisserie chicken for extra protein.
- Okra: Add sliced okra if you like a thicker, traditional texture.
- Spice Level: Use more Cajun seasoning if you want a bigger kick of heat.
- Oil Choice: You can use butter instead of oil for a richer, creamier roux.