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Paula Deen Gumbo Recipe

Paula Deen Gumbo Recipe

Recipes Walay
If you love hearty, comforting dishes, the Paula Deen Gumbo Recipe is a must-try. This classic Southern dish is rich, flavorful, and perfect for family dinners.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Southern
Servings 8
Calories 350 kcal

Ingredients
  

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 pound smoked sausage sliced
  • 1 pound boneless chicken thighs cut into pieces
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 6 cups chicken broth
  • 1 can diced tomatoes 14.5 oz
  • 1 cup okra sliced
  • Salt and black pepper to taste
  • Cooked white rice for serving
  • Chopped parsley for garnish

Instructions
 

Make the Roux

  • In a large pot, heat oil over medium heat. Gradually whisk in flour. Stir constantly until the roux is dark brown and smells nutty.

Sauté the Vegetables

  • Add onions, bell peppers, and celery to the roux. Cook until soft, about 5 minutes. Stir often to prevent burning.

Add Garlic

  • Mix in minced garlic. Cook for another 1–2 minutes until fragrant.

Brown the Chicken

  • In the same pot, add chicken pieces. Brown them lightly on all sides for flavor.

Add the Sausage

  • Mix in sliced smoked sausage. Cook for 3–5 minutes until slightly caramelized.

Season the Gumbo

  • Add paprika, cayenne, thyme, and bay leaves. Stir well to coat the meat and vegetables.

Pour in Broth and Tomatoes

  • Add chicken broth and diced tomatoes. Stir to combine. Bring to a gentle boil.

Simmer the Gumbo

  • Reduce heat to low. Cover and simmer for 1 hour. Stir occasionally to prevent sticking.

Add Okra

  • Mix in sliced okra about 10 minutes before finishing. Cook until tender.

Taste and Adjust

  • Check seasoning. Add salt, pepper, or extra cayenne if desired.

Serve with Rice

  • Spoon gumbo over cooked white rice. Garnish with chopped parsley. Serve hot.

Notes

  • Use dark roux for authentic flavor. Stir constantly to avoid burning.
  • Substitute chicken thighs with shrimp for a seafood gumbo twist.
  • Add hot sauce for extra spice if you love heat.
  • Make it a day ahead; flavors improve overnight.
  • Freeze leftovers in airtight containers for up to 3 months.
Keyword Paula Deen Gumbo Recipe