Paula Deen Gumbo
Paula Deen Gumbo is made from a dark roux, chicken, sausage, shrimp and the Creole holy trinity. It's delicious, flavorful and hearty.
Ingredients
- ¼ cup vegetable/ olive/ avocado oil
- 3 chicken breasts large
- 1 pound smoked sausage cut into ¼" rounds
- 5 Tablespoons butter
- ½ cup flour
- 1 large onion chopped
- 3 stalks celery chopped
- 1 green bell pepper seeded and chopped
- 8 cloves garlic minced
- ¼ cup worcestershire sauce
- ¼ of a large bunch of parsley stems and leaves, chopped plus more for garnish
- salt and pepper to taste
- 5 teaspoons beef Better Than Bouillon
- 4 cups hot water
- 14 oz can stewed tomatoes with juice
- 2 cups frozen sliced okra
- 4 green onions sliced white and green parts
- ½ pound shrimp small cooked deveined
Instructions
- Heat the olive oil in a large pot or dutch oven pot over medium/ medium high heat. Season the chicken breasts with a little salt and pepper then cook in the oil until browned on both sides then remove. Cook the sausage until browned then remove.
- Add the butter over medium heat then sprinkle the flour over the oil/butter and whisk together. Stirring constantly, cook over medium heat for 10-15 minutes. It should be a nice dark roux and thicken up. Giving it the time it needs is important for getting the best flavor. See pictures above for guidance.
- Turn the heat down to low then add the garlic, onion, bell pepper and celery and cook for 10 minutes, stirring constantly. It's important to keep it from sticking to the bottom.
- Add the worcestershire sauce, parsley and salt and pepper. Cook for another 10 minutes.
- Add the beef Better Than Bouillon and water. Whisk until well combined. Cut chicken into bite size pieces then add the chicken and sausage. Bring to a boil. Reduce the heat, cover and simmer for 45 minutes.
- Add the tomatoes and okra and simmer for 1 more hour.
- Add the shrimp, green onions and chopped fresh parsley and serve over rice!
Notes
This stores well in the refrigerator in an airtight container. Store up to 5 days and reheat in the microwave or on a stovetop.
Store in the freezer for up to 2 months in an airtight container. Reheat on a stovetop.
For our vegetable-rich variation add 1 chopped zucchini, 1 chopped summer squash and 1 chopped red bell pepper the last 15 minutes of simmering.
Make sure to spend all the time recommended to get the best dark roux with the best flavor. We tested this recipe extensively to get the very best dark roux possible.
Make sure veggies are not overcooked, but are al dente so that they aren't soggy.
Nutrition
Serving: 1large bowlCalories: 491kcalCarbohydrates: 16gProtein: 35gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 160mgSodium: 824mgPotassium: 675mgFiber: 2gSugar: 4gVitamin A: 601IUVitamin C: 27mgCalcium: 99mgIron: 3mg
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