HOW TO MAKE GUMBO USING DRY ROUX

This gumbo recipe is made with a savory dark dry roux, seasoned chicken, and spicy sausage with tons of shrimp and blue crab. This is my late mother’s recipe and it has been a favorite by all who have tried it for decades!

Years before I even thought of going to culinary school and cooking professionally, my mom was making the best-tasting gumbo using her very own recipe. My mom made this gumbo forever! It has always been a hit with everyone we know, including our Cajun AND Creole friends and family. I am here to tell you that literally everyone who tried it loved her recipe. Since the weather is getting cooler, it’s the perfect time for gumbo!

GUMBO INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Chicken  – 1 pound of dark and white meat

Blue crab  – Where I live, blue crab is plentiful, so I am able to get it fresh, but frozen crab also works fine and often comes pre-cleaned.

Smoked sausage – any smoked sausage will work including hot sausage, andouille sausage, chicken sausage, you name it.

Shrimp – one pound of shrimp, peeled and devined, Any size will do, but I usually like adding bigger shrimp here.

Holy Trinity (vegetable blend)  – celery, onion and bell pepper

Garlic – Lots of fragrant garlic is added to the gumbo and I can’t imagine having gumbo without it!

Tomatoes – Canned tomatoes are typically used here, but you use fresh if preferred

All-purpose flour – needed to make the dry roux. This roux will be very dark, giving the gumbo its deeper flavor.

Herbs – thyme and a bay leaf. I like using fresh herbs, but dried herbs work well too.

Spices and Sauces – cayenne, cajun, or creole seasoning, hot sauce and Worcestershire Sauce

Gumbo File – Gumbo file is made of ground sassafras leaves. It is added right before serving the gumbo and is usually sprinkled right on top.

HOW TO MAKE GUMBO

Follow these steps to make this recipe:

1. Prep the chicken: Season the chicken with salt, pepper, and white pepper. Then, In a large pot, on medium heat, add the oil and sauté the chicken for about 2 1/2 minutes on each side. Place on a plate and set aside.
2. Cook the sausage: Add the sausage to the pan and sauté for 5 minutes. Remove the sausage and place on the plate with the chicken.
3. Saute the vegetables: Add the celery, onion, and bell pepper to the pot, and season with salt, and black pepper. Cook for 5 minutes then add the garlic, fresh herbs, the creole seasoning, and cayenne. Cook until you begin to smell the garlic.
4. Add the tomatoes and stock: Add the tomatoes and the stock, then add all of the chicken back to the pot. Simmer for 30 minutes. After 30 minutes, remove the cooked chicken and chop it into bite-sized pieces. Set aside.
5. Make the roux: Make the dry roux, by adding the flour to a clean and dry pan. Constantly stir the roux with a wooden spoon until it’s a dark and rich brown color. Whisk in the cooked roux, hot sauce, and Worcestershire sauce to the gumbo and simmer for 1 hour and 30 minutes.
6. Add the rest of the ingredients: Once the mixture thickens, add the cooked sausage, chicken, all of the seafood, and okra to the gumbo. Stir well and cook for 5 minutes or until the shrimp are pink and the blue crabs have a red hue. Add hot sauce and adjust the seasonings if necessary.
7. Finish with the Gumbo File: Remove the gumbo from the heated stove. Sprinkle with gumbo file and serve over rice.

PRO TIPS FOR MAKING THIS RECIPE

1. Add oysters. If you are a fan of oysters and simply can’t live without them, you will love them in your Gumbo! For me, the oysters are always optional, but the flavor they add can’t be denied!
2. Use homemade seafood stock. A well-made, homemade seafood stock is an excellent foundation for making any recipe, but especially a gumbo. If you have the time, try making one before you make this recipe. Stocks can also be frozen, so you can make them well in advance.
3. Use pre-cooked chicken. If you are looking for a shortcut, use a roasted or pre-cooked chicken and skip a few steps in this recipe.
4. Slow cook it. Adding the ingredients to a slow cooker is an easy stress-free way to make gumbo.
5. Swap the rice. I have swapped the white rice out in this recipe many times for brown rice, wild rice, and quinoa. If you are looking for a healthier alternative try these!

Did you make this recipe?

Great! Now let me know how you liked it. Are you a gumbo lover too? Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!

While I have you here… may I suggest a few for you to try next:

• Candied Yams
• The Best Holiday French Toast Casserole
• Leftover Turkey Breakfast Strata

Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.

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