Hidden in the Roux: Authentic Chicken, Sausage & Shrimp Gumbo
What You'll Need
Protein:
- 2 pounds skinless chicken thighs
- 4 tablespoons Pam’s Preps All Purpose Seasoning (Classic, No Salt, or Fiery Hot)
- 12 ounces andouille or smoked sausage
- 1 pound shrimp, peeled, deveined, tails removed
Roux:
- 1/4 cup cooking oil
- 1/4 cup unsalted butter
- 1/2 cup flour
Vegetables & Seasonings:
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 medium green bell pepper, chopped
- 1 cup celery, chopped
- 1 cup okra, fresh or frozen
- 1 tablespoon Creole seasoning
- 1 tablespoon chicken bouillon powder
- 1/2 tablespoon smoked paprika
- 1 tablespoon thyme, chopped (fresh or dried)
- 2 bay leaves
- 1 (14 oz) can chopped tomatoes
- 6 cups chicken broth
- 1 tablespoon gumbo file powder
- 4 green onions, chopped
- 1/4 cup parsley, chopped (fresh or dried)
How to Make It
1. Cook the Chicken and Sausage:
- Season the chicken thighs generously with Pam’s Preps seasoning.
- Preheat the air fryer for 5 minutes.
- Line the basket with parchment to preserve juices.
- Cook chicken for 20 minutes per side until fully cooked.
- Remove and let cool, then cut into chunks.
- Add sausage to the same liner and cook until browned.
- Remove and set aside.
2. Make the Roux:
- In a large Dutch oven or heavy bottom pot, melt butter and oil together.
- Add flour and stir until smooth.
- Cook on medium heat for 20 to 30 minutes, stirring constantly, until deep chocolate brown.
- Do not walk away from the stove.
- Once desired color is reached, remove pot from heat and allow to cool briefly.
3. Build the Gumbo:
- Return pot to heat.
- Add onion, garlic, bell pepper, and celery.
- Cook 8 to 10 minutes, stirring frequently.
4. Simmer:
- Add chicken, sausage, Creole seasoning, bouillon, paprika, thyme, and bay leaves.
- Cook 5 minutes, stirring occasionally.
- Add tomatoes and chicken broth.
- Bring to a boil, then reduce heat and simmer 45 to 50 minutes.
5. Finish:
- Add shrimp and okra.
- Simmer 5 more minutes.
- Stir in gumbo file powder, green onions, and parsley.
- Simmer an additional 2 to 3 minutes.
Note: The roux must be stirred continuously for the full 20 to 30 minutes. One second of neglect can burn it. Refer to the video for visual guidance.
Serve over white rice.
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