Authentic Southern Gumbo Recipe You Need to Try

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Brown the sausage slices until golden, then remove and set aside.

Season the chicken thighs with salt and pepper, then brown them in the same pot. Remove and set aside.

Add another tablespoon of oil, then stir in 1/2 cup of all-purpose flour. Cook, continuously stirring, for about 15-20 minutes to make a deep brown roux.

Once the roux is ready, add the diced onion, bell pepper, and celery (your “holy trinity”) to the pot, stirring to coat in the roux. Cook until softened, about 5-7 minutes.

Stir in 4 cloves of minced garlic, 2 teaspoons of Cajun seasoning, 1 teaspoon of dried thyme, and 2 bay leaves. Cook for another minute until fragrant.

Pour in 6 cups of chicken stock, scraping up any browned bits from the bottom of the pot. Return the sausage and chicken to the pot, along with 2 cups of sliced okra. Bring the mixture to a simmer and let it cook for about 30 minutes, partially covered.

Add the shrimp and cook until pink and opaque, about 3-5 minutes. Taste and adjust seasoning as needed.

Serve warm over steamed rice, garnished with chopped parsley and a dash of hot sauce, if desired.