Go Back

Bang! Gumbo

This 'Bang! Gumbo' recipe delivers a robust, flavorful Cajun-inspired stew, featuring a rich, dark roux as its base. It combines grilled chicken, savory andouille sausage, fresh okra, and tender shrimp in a deeply seasoned chicken stock. Served over fluffy white rice, this hearty dish is perfect for feeding a crowd and promises a satisfying culinary experience with complex layers of flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine Mediterranean
Calories 7991.9 kcal

Equipment

  • 1 Heavy Skillet For preparing the roux
  • 1 Grill or Grill Pan For cooking the chicken
  • 1 Large Stockpot For cooking the gumbo
  • 1 Cutting Board
  • 1 Whisk or Wooden Spoon For stirring the roux and gumbo

Ingredients
  

Main

  • 1/3 pound butter
  • 1 1/2 cups all-purpose flour
  • 4 chicken breasts
  • 5 tablespoons olive oil
  • 4 tablespoons minced fresh garlic
  • 3 tablespoons your favorite spice mix
  • 2 stalks celery finely diced
  • 1 yellow onion finely diced
  • 1 red pepper finely diced
  • 14 cups chicken stock
  • 1 1/2 pounds andouille sausage diced
  • 2 cups fresh or frozen sliced okra
  • 1 cup sliced green onions
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons hot sauce such as Frank's Louisiana Hot Sauce
  • 3 tablespoons salt
  • 3 tablespoons spice mix
  • 2 tablespoons tomato paste
  • 1 tablespoon ground black pepper
  • 3 bay leaves
  • 8 ounces peeled and deveined shrimp
  • White rice for serving

Instructions
 

  • First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
  • Preheat a grill or grill pan to medium-high heat.
  • Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.
  • In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.

Notes

Crafting the perfect dark roux is paramount for an authentic gumbo; cook it slowly over medium-low heat with constant stirring to prevent burning, aiming for a deep chocolate color. This develops the rich, nutty flavor and acts as the essential thickener. For the chicken, avoid overcooking it on the grill, as it will continue to cook slightly when added to the hot gumbo. The shrimp should be added last, right before serving, and cooked only until just pink and opaque to ensure tenderness. Adjust salt and hot sauce at the end to personal preference, as spice mixes and hot sauces vary in potency. A sprinkle of fresh parsley or more green onions can enhance presentation and freshness.