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Spiced Southern Gumbo Recipe

Spiced Southern Gumbo Recipe

Spiced Southern Gumbo Recipe

4 servings / 10 steps / 17 ingredients

Vegetable Nu Spice

A delightful warm traditional Gumbo with an Indian spice twist. Shrimp, Chicken and sausage are served up alongside the “Holy Trinity” of Cajun cooking, celery, onion, and bell pepper. Add in the warm Indian spices of Vegetable Nu Spice, for a mouthwatering and memorable flavor. Spiced Southern Gumbo is a hearty meal, bursting with the incredible and surprising flavors.

Ingredients:

  • SugarRoti Vegetable Nu Spice package
  • 1/3 cup vegetable oil
  • 1/2 cup flour
  • 1 green bell pepper chopped
  • 4 stalks of celery chopped 
  • 1 onion chopped
  • 5 green onions chopped + more for serving 
  • Fresh parsley chopped (1 handful)
  • 4 garlic cloves chopped 
  • 2 cups fresh or frozen okra 
  • 1-2 cups Shrimp
  • 2 chicken breasts diced
  • 2 cups Andouille sausage or Kielbasa sliced 
  • 2 quarts Chicken Stock
  • 1 cup water

      Preparation:

      1. In a bowl drizzle olive oil on the chicken breasts and season lightly with salt and pepper.
      2. Sear the chicken and remove from the pan. Also sear the smoked sausage. (This step is optional, you can just add meat into the pot after the chicken stock is added to the gumbo
      3. In a large Dutch oven or soup pot heat the oil over medium to high heat until hot, gradually whisk in flour.
      4. Reduce heat and continue to whisk until the roux is a medium to dark brown color. This takes about 20 mins of non stop whisking. 
      5. Add the vegetables, chicken and sausage into the pan and cook until softened.
      6. Add in SugarRoti Vegetable Nu Spice and stir.
      7. Whisk is chicken stock, bring the heat back up to a boil.
      8. Once everything is combined reduce the heat to a simmer for 30 mins.
      9. Add in okra and shrimp.
      10. Turn off heat and let sit for an additional 30 mins or so that the flavors can develop. Serve with hot rice and garnish with fresh chopped parsley and green onions.

      Recipe Notes

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