Gumbo Recipe

A rich and flavorful Louisiana classic, gumbo is made with a dark roux, tender chicken, smoky andouille sausage, and the “Holy Trinity” of Cajun cooking—onion, bell pepper, and celery. This hearty dish is packed with deep, bold flavors and served over fluffy white rice for a comforting meal.

Why You’ll Love This Recipe

• Authentic Louisiana Flavor: A perfect balance of smoky, spicy, and savory tastes.
• Hearty and Filling: Loaded with chicken, sausage, and (optional) shrimp for a satisfying dish.
• Rich and Thick Roux: The key to an authentic gumbo, giving it a deep, complex flavor.
• Perfect for Any Occasion: Great for gatherings, holidays, or a comforting weeknight meal.
• Easily Customizable: Adjust the spice level and add your favorite proteins or seafood.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Roux:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour

For the Gumbo:

• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 12 oz andouille sausage, sliced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional)
• 2 bay leaves
• 1 cup frozen okra, sliced
• 1 tsp Worcestershire sauce
• 1/2 lb raw shrimp, peeled and deveined (optional)
• 3 green onions, chopped (for garnish)
• 2 tbsp fresh parsley, chopped
• 4 cups cooked white rice (for serving)

Directions

Make the Roux:

1. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
2. Whisk in the flour and cook, stirring constantly, for 15-20 minutes until the roux turns a deep brown color (similar to chocolate). Be patient and stir continuously to prevent burning.

Build the Flavor:

3. Add the onion, bell pepper, and celery to the roux. Cook for 5 minutes until softened. Stir in the garlic.
4. Add the chicken and andouille sausage, cooking until browned, about 5 minutes.

Simmer the Gumbo:

5. Pour in the chicken broth and diced tomatoes. Stir in the salt, black pepper, paprika, Cajun seasoning, thyme, cayenne (if using), and bay leaves.
6. Bring to a simmer and let cook for 30 minutes, stirring occasionally.

Finish the Gumbo:

7. Add the okra and Worcestershire sauce. Simmer for another 10 minutes.
8. If using shrimp, add them during the last 5 minutes of cooking.
9. Remove the bay leaves, taste, and adjust seasoning if needed.

Serve:

10. Serve hot over white rice, garnished with green onions and parsley.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6
• Calories: 480 kcal per serving

Variations

• Seafood Gumbo: Swap the chicken for more shrimp, crab, or crawfish for a seafood-forward version.
• Spicier Version: Increase the cayenne pepper or add a splash of hot sauce.
• Vegetarian Gumbo: Omit the meat and add mushrooms, bell peppers, and extra okra.
• Thicker Gumbo: Let it simmer longer or add an extra tablespoon of flour to the roux.
• No Okra? Substitute with file powder (ground sassafras leaves) for thickening.

Storage and Reheating

• Refrigeration: Store leftover gumbo in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.

FAQs

1. What is the secret to a good gumbo?

The roux is key—cooking it slowly until it’s deep brown adds incredible depth of flavor.

2. Can I make gumbo ahead of time?

Yes! Gumbo tastes even better the next day as the flavors meld.

3. What’s the difference between Cajun and Creole gumbo?

Cajun gumbo typically has no tomatoes and a darker roux, while Creole gumbo often includes tomatoes and seafood.

4. Can I use a different sausage?

Yes! If andouille sausage isn’t available, use smoked sausage or chorizo.

5. How do I prevent my roux from burning?

Stir constantly and use medium-low heat if needed to control the cooking process.

6. What does okra do in gumbo?

Okra acts as a natural thickener and adds a traditional texture to gumbo.

7. Can I make this in a slow cooker?

Yes! Prepare the roux separately, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

8. How do I thicken my gumbo without okra?

Use file powder (added at the end) or an extra tablespoon of flour in the roux.

9. What should I serve with gumbo?

White rice, cornbread, or a side of French bread are great options.

10. Is gumbo supposed to be thick or soupy?

Gumbo is thicker than a soup but not as thick as a stew—it should have a rich, velvety texture.

Conclusion

Gumbo is a true taste of Louisiana, blending smoky sausage, tender chicken, and a deep, flavorful roux into a rich, satisfying dish. Whether you enjoy it with shrimp, seafood, or extra spice, this gumbo recipe brings authentic Southern comfort straight to your kitchen. Serve it over rice and enjoy a bowl of warm, hearty goodness!

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Gumbo Recipe

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• Author: Mari
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

A rich and flavorful Louisiana classic made with a dark roux, tender chicken, smoky sausage, and the “Holy Trinity” of Cajun cooking.

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Ingredients

Units USM Scale 1x2x3x

For the Gumbo:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 12 oz andouille sausage, sliced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional)
• 2 bay leaves
• 1 cup frozen okra, sliced
• 1 tsp Worcestershire sauce
• 1/2 lb raw shrimp, peeled and deveined (optional)

For Serving:

 

• 3 green onions, chopped (for garnish)
• 2 tbsp fresh parsley, chopped
• 4 cups cooked white rice

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Instructions

Make the Roux:

1. In a large pot, heat oil over medium heat. Whisk in flour and cook, stirring constantly, for 15-20 minutes until deep brown in color (like chocolate).

Build the Gumbo:

2. Add onion, bell pepper, and celery. Cook for 5 minutes until softened. Stir in garlic.
3. Add chicken and andouille sausage, cooking until browned, about 5 minutes.
4. Pour in chicken broth and diced tomatoes. Stir in salt, pepper, paprika, Cajun seasoning, thyme, cayenne, and bay leaves.
5. Bring to a simmer and cook for 30 minutes, stirring occasionally.
6. Add okra and Worcestershire sauce. Simmer for another 10 minutes.

Finish & Serve:

7. If using shrimp, add them in the last 5 minutes of cooking.
8. Remove bay leaves, taste, and adjust seasoning if needed.
9. Serve hot over white rice, garnished with green onions and parsley.

Notes

• Stir the roux constantly to avoid burning—it’s key to the deep flavor of the gumbo!
• If you prefer a thicker gumbo, add a little file powder (ground sassafras) at the end.
• Want extra depth? Use homemade chicken broth for a richer taste.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun, Creole, Southern