Bobby Flay Gumbo Recipe
If you love rich, flavorful soups, this Bobby Flay Gumbo Recipe is perfect for you. This classic Louisiana dish is packed with seafood, sausage and vegetables.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion chopped
- 1 bell pepper chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 pound andouille sausage sliced
- 1 pound chicken thighs cut into pieces
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 bay leaf
- 6 cups chicken stock
- 1 pound shrimp peeled and deveined
- 1/2 cup okra sliced
- Salt and black pepper to taste
- Cooked white rice for serving
- Fresh parsley and green onions for garnish
Instructions
Make Roux
- In a large pot, heat oil over medium heat and slowly whisk in flour. Cook until dark brown.
Sauté Vegetables
- Add onions, bell pepper, celery and garlic to roux. Cook until softened, about 5–7 minutes.
Add Sausage and Chicken
- Stir in sausage slices and chicken pieces. Cook for 5 minutes to brown slightly.
Season
- Add smoked paprika, cayenne, thyme, oregano, bay leaf, salt and black pepper. Stir to combine.
Add Stock
- Pour in chicken stock and bring to a simmer.
Simmer
- Reduce heat to low and simmer for 45 minutes, stirring occasionally.
Add Okra
- Add sliced okra and cook for 10 minutes until tender.
Add Shrimp
- Stir in shrimp and cook 5–7 minutes until pink and cooked through.
Adjust Seasoning
- Taste and adjust salt, pepper and spice as needed.
Serve
- Serve gumbo over cooked white rice and garnish with parsley and green onions.
Notes
- Use smoked sausage for extra flavor
- Add crab or crawfish for authentic Cajun taste
- Use file powder at the end to thicken and flavor
- Adjust cayenne pepper for desired heat level
- Simmer longer for thicker gumbo
- Serve with crusty bread for dipping