Would you like to save this?
We'll email this post to you, so you can come back to it later!
Gumbo Gumbo Recipe
If you’re craving a bowl of rich, spicy comfort, this Gumbo Gumbo Recipe brings together hearty sausage, seafood, and okra in one pot for a taste of Louisiana magic.
Full Recipe Introduction
Gumbo is the soul-warming stew of Southern kitchens—part spicy Cajun celebration, part humble home dinner. This version combines chicken thighs, Andouille sausage, shrimp and tender okra all simmered in a deeply browned roux, brightened with a splash of Worcestershire and green onions. Unique? Yes—because it balances the smoky snap of sausage with the briny sweetness of Gulf shrimp. Seasonal? Perfect for chilly nights or Mardi Gras gatherings. What makes it special is how leftovers taste even better the next day—trust me, I’ve been ladling it onto reheated rice long after the first serving. You know what? I started making this recipe when my daughter asked for “that gumbo I make,” and it’s been our Sunday ritual ever since.
Why You’ll Love This Recipe
- Authentic Cajun flair without a trip to New Orleans
- One-pot wonder—fewer dishes, more flavor
- Customizable spice: mild to fiery in three shakes of Cajun seasoning
- Gluten-free option with rice flour or cornstarch
- Leftovers get richer—you’ll want a second bowl tomorrow
- Family-friendly: kids can help stir the roux
- Server-friendly—make it ahead for potlucks or parties
- Balanced protein: chicken, sausage, seafood in every spoonful
Ingredients
• ¼ cup vegetable oil (or bacon drippings for extra smokiness)
• ¼ cup all-purpose flour (substitute gluten-free flour or rice flour)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced (fresh over jarred)
• 1 pound boneless chicken thighs, cut into 1-inch pieces
• 12 ounces Andouille sausage, sliced (try Aidells or Zatarain’s)
• 1 quart low-sodium chicken broth (or homemade stock)
• 1 (14.5-ounce) can diced tomatoes, drained (optional)
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Cajun seasoning (Tony Chachere’s or homemade blend)
• 1 pound okra, sliced into ½-inch rounds (fresh or frozen)
• 1 pound raw shrimp, peeled and deveined
• ¼ cup chopped green onions, plus extra for garnish
• 2 tablespoons chopped fresh parsley
• Hot sauce, for serving (Crystal or Tabasco)
• Cooked long-grain white rice, for serving
Tips on Ingredients
• Use room-temperature chicken for even cooking.
• When choosing sausage, look for high-quality pork and spice balance.
• Frozen okra is fine, but fresh gives a crisper bite—just pat dry to reduce slime.
• Homemade broth adds depth; store-bought saves time.
Directions
- Make the Roux
In a heavy Dutch oven over medium heat, whisk together oil and flour. Stir constantly with a flat-edged spatula until it turns peanut-butter brown, about 8–10 minutes. Use slow, steady strokes—color signals flavor. - Sauté the Holy Trinity
Add onion, bell pepper and celery. Cook until veggies soften, about 5 minutes, then stir in garlic for another minute—listen for that fragrant sizzle. - Brown the Meats
Toss in chicken pieces and sausage. Season lightly. Sauté until chicken is golden on the edges, about 4 minutes. - Build the Stew
Pour in chicken broth and diced tomatoes (if using). Add bay leaves, Worcestershire and 1½ teaspoons Cajun seasoning. Bring to a gentle simmer. - Simmer and Thicken
Reduce heat to low, cover halfway, and let bubble for 25 minutes—this melds flavors. Stir occasionally. - Okra & Shrimp Finish
Stir in okra and cook 5 minutes. Add shrimp, green onions, parsley and remaining ½ teaspoon Cajun seasoning. Simmer until shrimp turn pink, about 3 minutes. - Taste and Adjust
Season with salt, pepper or hot sauce as desired. Remove bay leaves. Let gumbo rest off the heat for 5 minutes—flavors love company.
Servings & Timing
Yield: Serves 6–8 hungry guests
Prep Time: 15 minutes (chopping and measuring)
Cook Time: 45 minutes (roux, simmer, finish)
Total Time: 1 hour
Variations
• Vegetarian Gumbo: Swap sausage and chicken for sliced mushrooms and tofu.
• Turkey Sausage Twist: Use Cajun turkey sausage for a leaner protein.
• Creamy Twist: Stir in ½ cup heavy cream or coconut milk for richness.
• Tomato-Free Gumbo: Skip diced tomatoes and add extra broth for clear-style gumbo.
• File Powder Finish: Dust individual bowls with ground sassafras leaves.
• Extra Heat: Add chopped jalapeños or a pinch of cayenne at step 4.
Storage & Reheating
Refrigerate: Store in an airtight container up to 3 days.
Freeze: Cool completely, then freeze in freezer-safe bags up to 3 months.
Reheat: Thaw overnight (if frozen) and warm gently on the stovetop over medium-low, stirring occasionally. Add a splash of broth if it feels too thick.
Notes
• Roux Color Matters: A dark roux deepens flavor but cooks faster—stay attentive.
• Okra Timing: Adding it at the end keeps slime to a minimum and texture bright.
• Season Gradually: Cajun seasoning blends vary—start low, taste, then adjust.
• Cast-Iron Dutch Oven: Holds steady heat, prevents scorching the roux.
• Leftover Bliss: Gumbo often tastes even better the next day once spices meld fully.
FAQs
Q: Can I make gumbo ahead?
A: Yes—prepare through step 5, cool, refrigerate, then finish with okra and shrimp just before serving.
Q: Why is my gumbo too thin?
A: Let it simmer uncovered for a few minutes to reduce, or stir in a slurry of cornstarch and water.
Q: How can I reduce slime from okra?
A: Pat fresh okra dry before slicing and add it near the end of cooking.
Q: Is gumbo gluten-free?
A: Use rice flour, cornstarch or arrowroot instead of all-purpose flour for the roux.
Q: Can I use only seafood?
A: Absolutely—omit chicken and sausage, double the shrimp or add crab claws.
Q: What’s file powder and how do I use it?
A: It’s ground sassafras leaves—sprinkle on top after serving for light thickening and earthy aroma.
Q: My roux burned—what now?
A: Discard it and start fresh—burnt roux tastes bitter and can’t be rescued.
Q: What’s the best rice for gumbo?
A: Long-grain white rice holds up without turning mushy—jasmine adds a floral note.
Conclusion
This Gumbo Gumbo Recipe brings a taste of Louisiana right to your kitchen with a cozy, one-pot stew that’s tuneful with smoky sausage, tender chicken, succulent shrimp and fresh okra. Give it a whirl, leave a comment below on your favorite variation, and don’t forget to explore my jambalaya and étouffée recipes for even more Southern soul. Enjoy, y’all!
Gumbo Gumbo Recipe
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 large yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 lb boneless chicken thighs cut into 1-inch pieces
- 12 oz Andouille sausage sliced
- 1 qt low-sodium chicken broth
- 1 can diced tomatoes drained (optional)
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 2 tsp Cajun seasoning
- 1 lb okra sliced into 1/2-inch rounds
- 1 lb raw shrimp peeled and deveined
- 1/4 cup chopped green onions plus extra for garnish
- 2 tbsp chopped fresh parsley
- Hot sauce for serving
- Cooked long-grain white rice for serving
Instructions
- In a heavy Dutch oven over medium heat, whisk together oil and flour. Stir constantly with a flat-edged spatula until it turns peanut-butter brown, about 8–10 minutes.
- Add onion, bell pepper, and celery. Cook until veggies soften, about 5 minutes, then stir in garlic for another minute.
- Toss in chicken pieces and sausage. Season lightly. Sauté until chicken is golden on the edges, about 4 minutes.
- Pour in chicken broth and diced tomatoes (if using). Add bay leaves, Worcestershire, and 1½ teaspoons Cajun seasoning. Bring to a gentle simmer.
- Reduce heat to low, cover halfway, and let bubble for 25 minutes. Stir occasionally.
- Stir in okra and cook 5 minutes. Add shrimp, green onions, parsley, and remaining Cajun seasoning. Simmer until shrimp turn pink, about 3 minutes.
- Season with salt, pepper, or hot sauce as desired. Remove bay leaves. Let gumbo rest off the heat for 5 minutes.
