Princess and the Frog Inspired Gumbo
Princess and the Frog Inspired Gumbo
Ingredients
For the Gumbo
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 green bell peppers, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, chopped into 1-inch pieces
- 12 ounces Andouille sausage, sliced into 1/2-inch rounds
- 2 cups chicken broth
- 1 quart beef broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 3 bay leaves
- 2 tablespoons Tony Chachere's Original Creole Seasoning, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1 cup okra, fresh or frozen, chopped
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon Tabasco sauce, or to taste
For Serving
- 3 cups white rice, cooked, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, gradually whisk in the flour. Continue to stir constantly with a wooden spoon for 20-30 minutes, until the roux darkens to a rich, chocolate brown color. This is a crucial step for flavor development.
⏱️ 25 min
- 2
Once the roux has reached the desired color, add the chopped green bell peppers, chopped yellow onion, and minced garlic to the pot. Stir well to combine with the roux and cook for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 3
Add the chopped chicken thighs and sliced Andouille sausage to the pot. Stir to incorporate with the vegetables and roux, cooking for 5 minutes until the chicken is lightly browned.
⏱️ 5 min
- 4
Pour in the chicken broth and beef broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Add the can of diced tomatoes (undrained) and the bay leaves to the pot. Season generously with Tony Chachere's Original Creole Seasoning and cayenne pepper. Stir thoroughly to combine all ingredients.
⏱️ 2 min
- 6
Add the chopped okra and raw, peeled shrimp to the gumbo. Stir gently to distribute them evenly.
⏱️ 3 min
- 7
Stir in the Tabasco sauce, adding a bit more than you think you'd need for a good kick. Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 15 minutes, or until all ingredients are tender and the flavors have melded together. Taste and adjust seasonings as needed.
⏱️ 15 min - 8
To serve, place a mound of cooked white rice in the center of each bowl. Ladle the hot gumbo around the rice. Garnish with fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Princess and the Frog Inspired Gumbo
For the Gumbo
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 green bell peppers, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, chopped into 1-inch pieces
- 12 ounces Andouille sausage, sliced into 1/2-inch rounds
- 2 cups chicken broth
- 1 quart beef broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 3 bay leaves
- 2 tablespoons Tony Chachere's Original Creole Seasoning, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1 cup okra, fresh or frozen, chopped
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon Tabasco sauce, or to taste
For Serving
- 3 cups white rice, cooked, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, gradually whisk in the flour. Continue to stir constantly with a wooden spoon for 20-30 minutes, until the roux darkens to a rich, chocolate brown color. This is a crucial step for flavor development.
⏱️ 25 min - 2
Once the roux has reached the desired color, add the chopped green bell peppers, chopped yellow onion, and minced garlic to the pot. Stir well to combine with the roux and cook for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min - 3
Add the chopped chicken thighs and sliced Andouille sausage to the pot. Stir to incorporate with the vegetables and roux, cooking for 5 minutes until the chicken is lightly browned.
⏱️ 5 min - 4
Pour in the chicken broth and beef broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Add the can of diced tomatoes (undrained) and the bay leaves to the pot. Season generously with Tony Chachere's Original Creole Seasoning and cayenne pepper. Stir thoroughly to combine all ingredients.
⏱️ 2 min - 6
Add the chopped okra and raw, peeled shrimp to the gumbo. Stir gently to distribute them evenly.
⏱️ 3 min - 7
Stir in the Tabasco sauce, adding a bit more than you think you'd need for a good kick. Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 15 minutes, or until all ingredients are tender and the flavors have melded together. Taste and adjust seasonings as needed.
⏱️ 15 min - 8
To serve, place a mound of cooked white rice in the center of each bowl. Ladle the hot gumbo around the rice. Garnish with fresh chopped parsley.
⏱️ 3 min