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Voodoo Gumbo Recipe

Voodoo Gumbo Recipe

The Voodoo Gumbo Recipe is bold, rich and full of deep flavor. It is warm, spicy, and comforting. This Voodoo Gumbo Recipe brings together sausage, chicken and shrimp in one pot.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Louisiana Cajun
Servings 6
Calories 420 kcal

Ingredients
  

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 celery sticks chopped
  • 3 garlic cloves minced
  • 2 cups cooked chicken shredded
  • 200 g smoked sausage sliced
  • 200 g shrimp peeled and cleaned
  • 4 cups chicken broth
  • 1 can diced tomatoes 400g
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 cups cooked white rice for serving
  • Fresh parsley for garnish

Instructions
  

Make the Roux

  • Heat oil in a heavy pot over medium heat. Add flour slowly while stirring. Keep stirring constantly for 10–15 minutes. The mixture will turn deep brown. Do not stop stirring. This creates rich flavor.

Add the Holy Trinity

  • Add chopped onion, bell pepper and celery into the roux. Stir well. Cook for five minutes until vegetables soften. This combination builds the base of the gumbo.

Add Garlic and Spices

  • Add minced garlic and cook for one minute. Sprinkle paprika, thyme, Cajun seasoning, and black pepper. Stir well to coat vegetables evenly. The aroma will become stronger.

Add Sausage and Chicken

  • Add sliced sausage and shredded chicken into the pot. Stir everything together. Let them cook for five minutes. The flavors begin to blend nicely.

Pour in Broth and Tomatoes

  • Slowly pour in chicken broth while stirring. Add diced tomatoes. Bring to a gentle boil. Reduce heat and simmer for 30 minutes. Stir occasionally to prevent sticking.

Add Shrimp at the End

  • Add shrimp during the last 5–7 minutes of cooking. Shrimp cooks quickly. Overcooking makes it rubbery. Stir gently until shrimp turns pink.

Taste and Adjust Seasoning

  • Taste the gumbo carefully. Add salt if needed. If you prefer more spice, add extra Cajun seasoning. Adjust to your liking.

Serve with Rice

  • Place warm cooked rice into bowls. Spoon gumbo over the rice generously. Garnish with fresh parsley. Serve hot and enjoy every spoonful.

Notes

  • Stir roux constantly to avoid burning.
  • Use a heavy pot for even heat.
  • Add okra for traditional texture.
  • Use crab instead of shrimp if preferred.
  • Adjust spice level carefully.
  • Let gumbo rest for 10 minutes before serving.
  • Gumbo tastes even better the next day.
Keyword Voodoo Gumbo Recipe