How To Make Arnaud’s Gumbo Recipe
A classic Cajun stew packed with chicken, sausage, and seafood served over rice.
Serves:
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 lb skinless, boneless chicken breasts, cut into bite-size pieces
- 1 lb smoked sausage, sliced
- 1 lb shrimp, peeled and deveined
- Salt and pepper, to taste
- Cooked white rice, for serving
- Chopped scallions, for garnish
Instructions
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In a large Dutch oven or heavy pot, heat the oil over medium heat. Add the flour and stir constantly until it turns a dark caramel color, about 15-20 minutes.
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Add the onions, bell pepper, celery, and garlic. Cook until the vegetables are tender, about 10 minutes.
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Stir in the chicken broth, diced tomatoes, Worcestershire sauce, thyme, paprika, and cayenne pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
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Add the chicken and sausage to the pot and cook for another 30 minutes, until the chicken is cooked through and the sausage is browned.
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Add the shrimp to the pot and cook for another 10-15 minutes, until the shrimp turn pink and are cooked through. Season with salt and pepper to taste.
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Serve over cooked white rice and garnish with chopped scallions.
Nutrition
- Calories : 835kcal
- Total Fat : 51g
- Saturated Fat : 13g
- Cholesterol : 266mg
- Sodium : 2280mg
- Total Carbohydrates : 30g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 66g
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