This Gumbo recipe brings the deep, soulful flavors of Louisiana right to your kitchen. Made with a dark, flavorful roux, classic Cajun seasonings, and your choice of chicken, sausage, or seafood, it’s a comforting one-pot dish that’s perfect for gatherings, cozy nights, or Mardi Gras celebrations.
✨ Why This Recipe Stands Out
✔ Foolproof roux method (no burning guaranteed)
✔ Layered Creole-Cajun flavors with filé powder finish
✔ Flexible protein options (okra or crab additions welcome)
✔ Better next day – ideal for make-ahead meals
Yields: 8-10 servings
Prep time: 30 minutes
Cook time: 3-4 hours
Ingredients:
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 large yellow onions, chopped
- 2 green bell peppers, chopped
- 4-5 celery stalks, chopped
- 6 cloves garlic, minced
- 1 pound smoked sausage, such as andouille or kielbasa, sliced
- 3-4 boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 cups chicken broth
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (or to taste)
- 2 bay leaves
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 pound okra, sliced (fresh or frozen)
- 1/4 cup chopped fresh parsley, for garnish
- Cooked white rice, for serving
Instructions
Step 1: Make the Roux
- Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven over medium-high heat. Gradually whisk in the flour until fully combined.
Step 2: Cook the Roux
- Continue to whisk constantly for 20-30 minutes, or until the roux reaches a rich, dark brown color, like peanut butter or dark chocolate. Be careful not to burn it, as this will make the gumbo taste bitter. Reduce the heat to medium if it starts to brown too quickly.
Step 3: Add the “Holy Trinity”
- Add the chopped onions, bell peppers, and celery to the pot with the roux. Stir well to coat the vegetables. Cook over medium heat, stirring occasionally, for about 10-15 minutes, or until the vegetables are softened and translucent. This mixture is known as the “holy trinity” in Cajun and Creole cuisine.
Step 4: Add Garlic and Sausage
- Stir in the minced garlic and sliced sausage into the pot. Cook for another 5 minutes, stirring occasionally, until the sausage is lightly browned and the garlic is fragrant.
Step 5: Add Chicken and Broth
- Add the chopped chicken thighs to the pot and cook until they are no longer pink on the outside. Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Step 6: Season the Gumbo
- Stir in the Creole seasoning, dried thyme, cayenne pepper, and bay leaves. Bring the gumbo to a simmer, then reduce the heat to low, cover, and let it cook for at least 1 hour, or up to 2-3 hours, stirring occasionally. The longer it simmers, the more developed the flavors will be.
Step 7: Add Tomatoes and Okra
- After simmering for at least an hour, stir in the undrained diced tomatoes and sliced okra. Continue to simmer, uncovered, for another 30-45 minutes, or until the okra is tender and the gumbo has thickened slightly.
Step 8: Finish and Serve
- Remove the bay leaves from the gumbo. Taste and adjust seasonings as needed. Stir in the fresh parsley. Serve hot overcooked white rice.
💎 Chef’s Pro Tips
✅ Roux rescue: If burning starts, immediately transfer to a new pot with 1 cup fresh oil/flour
✅ Okra version: Add 2 cups sliced okra with shrimp for thickness
✅ No filé? Use 1 tbsp cornstarch slurry for a similar texture
📊 Nutrition (Per Serving with Rice)
| Calories 580 | Protein 38g | Carbs 42g |
| Fat 30g | Sodium 1800mg | Gluten-Free Option ✔ |
🍽 Serving Traditions
Classic: Heap rice in the center of a shallow bowl, ladle gumbo around
Party Style: Serve from a cast iron pot with cornbread
Leftover Magic: Becomes thicker and richer overnight
Enjoy your delicious homemade Gumbo!
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