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Spicy Gumbo Recipe
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5 from 1 vote

Mike's Spicy Gumbo Recipe

This is one of my favorite extra spicy gumbo recipes made extra spicy with shrimp, chicken, andouille and lots of flavor. You can easily adjust the heat level to your own preference.
Prep Time10 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Keyword: cajun, dinner, gumbo, southern, spicy
Servings: 8
Calories: 524kcal

Ingredients

  • 1 teaspoon olive oil
  • 1 pound chicken breast or thighs
  • Salt and pepper to taste
  • 12 ounces andouille sliced into ¼ inch slices
  • ½ cup peanut oil or vegetable oil
  • ½ cup flour
  • 1 large bell pepper chopped
  • 2 serrano peppers chopped
  • 1-2 ghost peppers or 7-pot peppers chopped – You can OMIT these to tame the heat, or use a habanero pepper instead.
  • 1 large white onion chopped
  • 3 celery stalks chopped
  • 3 cloves garlic chopped
  • 1 can crushed tomatoes 14-ounces
  • 1 14- ounce can tomato sauce
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 6 cups chicken stock
  • Your favorite Louisiana style hot sauce
  • 1 bunch collard greens chopped
  • 1 pound shrimp
  • For Serving: Cooked white rice

Instructions

  • Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
  • Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
  • Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 15-20 minutes, constantly stirring, until the roux browns to the color of chocolate. Do not allow to burn.
  • Add peppers, onion, celery and garlic. Stir and cook for 5 minutes.
  • Add the chicken and andouille. Stir and cook for 1 minute.
  • Add crushed tomatoes, tomato sauce, herbs and seasonings, chicken stock and a few dashes or more of hot sauce. Scrape up the brown bits from the bottom.
  • Add collard greens and bring to a quick boil. Reduce heat and cook at medium-low heat for 1 hour or more to thicken.
  • Tuck the shrimp into the gumbo the last 10 minutes of cooking and simmer until the shrimp is cooked through.
  • Remove from heat and swirl in a few dashes of hot sauce to your preference.
  • Serve with cooked rice and extra hot sauce.

Notes

Serves 8-10.
Heat Factor: HOT. You can easily dial back the heat by skipping the ghost peppers and using milder peppers.
Check this out: Louisiana style hot sauce Recipe.

Nutrition

Calories: 524kcal | Carbohydrates: 21g | Protein: 39g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 220mg | Sodium: 1455mg | Potassium: 944mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1945IU | Vitamin C: 38.1mg | Calcium: 153mg | Iron: 5.2mg