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Ina Garten Gumbo Recipe

Ina Garten Gumbo Recipe

Olivia Brooks
This Ina Garten Gumbo Recipe blends shrimp, chicken, smoked sausage, onions, celery, and peppers in a rich roux-based broth for a comforting Cajun classic.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Course Main Course
Cuisine Cajun, Southern
Servings 6 people
Calories 485 kcal

Equipment

  • Large heavy-bottom Dutch oven or soup pot
  • Wooden spoon or heatproof spatula.
  • Cutting board
  • Sharp chef’s knife
  • Measuring cups and spoons.
  • Small bowls for prepping ingredients
  • Ladle (for serving)
  • Rice cooker or saucepan for rice

Ingredients
  

For the Roux

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

Protein

  • 2 boneless skinless chicken breasts diced
  • 12 oz smoked andouille sausage sliced
  • 1/2 lb raw shrimp peeled and deveined

Vegetables (Holy Trinity)

  • 1 large onion diced
  • 1 green bell pepper diced
  • 2 celery stalks chopped
  • 4 cloves garlic minced

Broth and Seasoning

  • 6 cups chicken stock
  • 1 teaspoon smoked paprika
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 bay leaves

Thickening and Flavor

  • 1 cup sliced okra
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce

For Serving

  • 3 cups cooked white rice
  • 2 green onions sliced
  • Fresh parsley chopped

Instructions
 

Step 1: Make the Roux

  • Heat the vegetable oil in a large Dutch oven over medium heat. Add the flour and begin stirring constantly with a wooden spoon.
  • Continue cooking the roux for about 15–20 minutes, stirring nonstop until it becomes a deep caramel brown color. The mixture should smell nutty and rich. Be patient here because this step builds the entire flavor of the gumbo.

Step 2: Cook the Vegetables

  • Once the roux reaches the right color, add the diced onion, bell pepper, and celery. Stir well and cook for about 5 minutes until the vegetables soften.
  • Add the minced garlic and cook for another minute until fragrant.

Step 3: Brown the Sausage

  • Add the sliced andouille sausage to the pot. Let it cook for about 4–5 minutes so the edges begin to brown and release their smoky flavor into the base.

Step 4: Add Chicken and Stock

  • Add the diced chicken to the pot and stir well. Pour in the chicken stock slowly while stirring so the roux blends smoothly into the broth.

Step 5: Season the Gumbo

  • Add smoked paprika, Cajun seasoning, thyme, black pepper, salt, and bay leaves. Stir everything together.
  • Bring the gumbo to a gentle simmer.

Step 6: Simmer the Stew

  • Reduce the heat to low and let the gumbo simmer for about 45 minutes. This allows the chicken to become tender and the flavors to deepen.

Step 7: Add Okra and Shrimp

  • Stir in the sliced okra, Worcestershire sauce, and hot sauce. Let the gumbo simmer for another 10 minutes.
  • Finally, add the shrimp and cook for 4–5 minutes until they turn pink and tender.

Step 8: Serve

  • Remove the bay leaves before serving.
  • Spoon the gumbo over bowls of warm white rice and garnish with sliced green onions and fresh parsley.
Keyword Ina Garten Gumbo Recipe