New Orleans Gumbo

A true Southern classic packed with bold flavours and comfort in every bite.
Slow-cooked, hearty, and full of soul – just the way gumbo should be.

Ingredients

1 cup vegetable oil
1 lb smoked sausage (Lidl smoked Polish sausage is perfect), sliced
1 lb chicken thighs, boneless and skinless, cut in half
1 cup plain flour
2 large onions, chopped
2 medium peppers, chopped
2 stalks celery, chopped
1 tsp salt
½ tsp black pepper
1 tsp paprika
2 cloves garlic, minced
1 tsp thyme, chopped
1 tsp oregano, chopped
2 bay leaves
8 cups good quality chicken stock
1 can chopped tomatoes
1 lb raw prawns, peeled and deveined
1 lb lump crab meat
1 cup spring onions, chopped
½ cup fresh parsley, chopped

To Serve

Cooked rice
Smokoed Paprika powder (optional)

Instructions

1. Brown the Sausage and Chicken

In a large skillet over medium heat, brown the smoked sausage and chicken using 1 tablespoon of vegetable oil.
Once browned, remove from heat and set aside.

2. Make the Roux

In a heavy-bottomed pot over medium heat, combine the remaining oil and flour.
Stir constantly for 15–20 minutes, until the roux turns a deep, rich brown.

Tip: Don’t rush this step — patience is key.

3. Add the Vegetables

Add onions, peppers, and celery to the roux.
Season with salt and black pepper. Stir frequently and cook until softened, about 5 minutes.

4. Build the Flavour

Add garlic, thyme, oregano, paprika, and bay leaves.
Cook for 1 minute, until fragrant.

5. Add the Meat

Return the browned sausage and chicken to the pot.
Stir to coat well and cook for 5–7 minutes, until heated through.

6. Simmer

Slowly pour in the chicken broth while stirring.
Add the chopped tomatoes

Bring to a simmer, then reduce heat to low. Cover and simmer gently for 1 hour, stirring occasionally.

7. Add Seafood

Stir in prawns, crab meat, spring onion, and parsley.
Cover and cook for 5 minutes, until prawns are pink and just cooked through.

Taste and adjust seasoning with salt and pepper if needed.

To Serve

Serve hot over cooked rice and fresh chopped birds eye chillies ( 2 should be plenty )
Sprinkle with a touch of smoked Paprika.

Notes

Roux Patience:
A deep brown roux gives gumbo its signature flavour. If it burns, discard and start over.

Seafood Timing:
Add shrimp and crab at the end to keep them tender.

Spice Level:
For mild gumbo, don’t add the fresh birds eye chillies. For heat, add chillies or hot sauce to taste.

Make-Ahead:
Gumbo tastes even better the next day. Refrigerate overnight and reheat gently.

Rice Reminder:
Cook rice toward the end so it’s hot and fluffy when serving.

Freezer Friendly:
Freeze gumbo without seafood. Add shrimp and crab after reheating to avoid overcooking.