Paula Deen Southern Gumbo

Paula Deen Southern Gumbo starts with a dark roux, browned chicken, smoked sausage, and shrimp stirred in right before the bowl hits the table. It feeds 8 and simmers for about two and a half hours. This is the pot you bring out for Mardi Gras, a cold Saturday, or any time you want the house smelling like Louisiana.

The roux decides whether this gumbo has real depth or tastes like vegetable soup. Paula browns the flour in oil and margarine for a full 10 minutes, stirring the whole time. Walk away and it burns. Rush it and you get a pale, thin broth with no backbone.

Chop every vegetable before you touch the stove. Once the roux is going, there is no time to stop and dice an onion. The shrimp and green onions go in last, just before serving, so they stay tender instead of turning rubbery from the long simmer.

Paula Deen Southern Gumbo

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

2

hours 

30

minutes

Calories

485

kcal

A thick, smoky stew built on a slow-browned flour roux with chicken, smoked sausage, okra, and tomatoes simmered together in a seasoned broth. Shrimp are folded in at the end for a mix of textures in every spoonful.

Ingredients

• 3 large boneless chicken breast halves
  

• 1 lb cut into 1/4 inch slices smoked sausage
  

• 1/4 cup Vegetable oil
  

• 1/2 cup all purpose flour
  

• 5 tablespoons margarine
  

• 1 large chopped onion
  

• 8 cloves minced garlic
  

• 1 seeded and chopped green bell pepper
  

• 3 stalks chopped celery
  

• 1/4 cup Worcestershire sauce
  

• 1/4 bunch stems and leaves flat leaf parsley
  

• 5 beef bouillon cubes
  

• 4 cups hot water
  

• 1 (14 oz) can stewed tomatoes with juice
  

• 2 cup sliced frozen okra
  

• 1/2 lb small deveined and cooked shrimp
  

• 4 sliced, white and green parts green onions
  

• chopped fresh parsley
  

• to taste salt
  

• to taste Black pepper

Directions

• Brown the meats and make the roux: Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
• Cook the vegetables and simmer: Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use butter instead of margarine in this gumbo?

You can, and most people prefer the taste. Butter gives the roux a richer flavor than margarine. Just watch it more carefully since butter has milk solids that brown faster, and keep the heat at medium.

How long does this gumbo keep in the fridge?

It keeps well for 3 to 4 days in the fridge and actually tastes better the next day as the flavors settle. Freeze it for up to 3 months, but add fresh shrimp when you reheat since frozen cooked shrimp turn mushy after a second freeze.

Can you make the roux ahead of time?

Yes. The roux keeps in the fridge for up to a week in an airtight container. Bring it to room temperature before adding it to the pot so it blends smoothly. Making it ahead takes the pressure off since the roux is the most hands-on part of the whole recipe.

Why is my gumbo too thin?

The roux was either too pale or there was not enough of it. A dark roux thickens less than a light one, so Paula uses both flour and okra for body. If yours is still watery after simmering, mash a few pieces of okra against the side of the pot to release their natural thickener.

Why add the shrimp at the very end?

Shrimp cook in 2 to 3 minutes. Dropping them into a pot that has been simmering for almost 2 hours would turn them tough and chewy. Adding them just before serving lets them warm through and stay plump.