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A hearty bowl of Southern Classic Gumbo featuring a rich, dark broth, sliced sausage (likely Andouille), whole pink shrimp, and the Holy Trinity vegetables, served with a scoop of fluffy white rice.

Southern Classic Gumbo

A richly flavored Southern gumbo made with tender chicken, shrimp, aromatic vegetables, and a deep caramel roux — a true comfort classic served over warm rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 1 lb skinless chicken thighs cut into bite-sized pieces
  • 1/2 lb shrimp peeled and deveined
Roux & Vegetables
  • 1/3 cup vegetable oil
  • 1/3 cup all-purpose flour
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
Seasonings & Add-ins
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon cayenne pepper optional
  • 4 cups chicken broth
  • 1 cup okra sliced
  • 2 bay leaves
  • 2 tablespoons fresh parsley chopped
  • cooked white rice for serving

Equipment

  • Large Pot

Method
 

  1. Heat vegetable oil in a large pot over medium heat. Add flour and whisk continuously to make a roux. Cook 10–12 minutes until deep caramel colored.
  2. Add onion, bell pepper, celery, and garlic. Cook 4–5 minutes until softened.
  3. Stir in tomato paste, smoked paprika, thyme, pepper, salt, and cayenne.
  4. Add chicken pieces and stir to coat well.
  5. Pour in chicken broth, stirring to remove lumps. Add bay leaves.
  6. Bring to a gentle simmer, reduce heat to low, and cook for 25 minutes.
  7. Add okra and cook for 10 minutes.
  8. Stir in shrimp and cook 4–5 minutes until pink and fully cooked.
  9. Remove bay leaves, garnish with parsley, and serve over warm white rice.

Notes

For extra depth, add a splash of Worcestershire sauce or a dash of hot sauce to taste.