Gumbo Recipe (Plus Video)

If you’re looking for the best Louisiana Gumbo recipe, then you’ve come to the right place. (Ahem!) Many years of trial and error have finally led this gumbo lover to the perfect recipe. And now, I can proudly share this recipe with you. Not to brag, but this gumbo will surely be your new favorite! 😉

Contents… Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Southern Comfort Food to Try Watch How to Make It

Cajun Gumbo Recipe

Gumbo has always been my favorite Southern dish (along with Baked Mac and Cheese, Southern Fried Chicken, Buttermilk Biscuits, oh, the list goes on! I guess, I just love food. 😁).

This one became my favorite because it has the right amount of heat from Creole Seasoning and sweet tartness from tomatoes. It is also highly seasoned with herbs and spices, such as paprika and thyme.

And, of course, the holy trinity – bell pepper, celery, and onion, which gives the most authentic flavor to our easy gumbo recipe.

All these flavors simply blend in perfect harmony. You’ll fall in love with this fantastic dish in no time. 💖

Recipe Ingredients

Our easy gumbo recipe here requires several ingredients, but you don’t need to worry because most of them are pantry staples. And the rest are readily available in your local grocery store. Despite the long list of ingredients, this recipe is surprisingly easy to make. 😉

• Chicken – I usually go for skinless chicken thighs because it’s more tender and flavorful. Of course, you can always use any chicken cut you prefer. You could even use any poultry, like turkey or quail.
• Smoked Sausage – This adds meaty, spicy, and peppery flavors to our gumbo. I used Andouille sausage for this recipe; other choices are Kielbasa and Spanish or Mexican chorizo.
• Crab Legs and Shrimp – Their natural oceany and seafoody flavor add an iconic touch to our gumbo recipe, making it genuinely delicious. Oh yes! 😋

• Butter and Flour – We need these two to make our dark roux, which is essential to make our gumbo nice and thick while adding a sensational buttery flavor as well. While butter adds a special touch, any neutral-flavored oil will do the trick. And if you need gluten-free, try your favorite gluten-free all-purpose flour.
• Seasonings – It’s no secret that the holy trinity in cooking is the foundation of our sumptuous Southern dish. And together with garlic and onion, they add marvelous fragrance and fantastic flavor. For authentic Cajun flavors, my homemade Creole Seasoning is perfect. Oh yes!
• Tomatoes – Technically, Cajun gumbo doesn’t have tomatoes, but I’m adding them anyway. ✌ Their natural sweetness and tartness add another layer of deliciousness to our dish. Plus, it gives our gumbo broth a nice color and consistency, too.
• Gumbo File – Also known as file powder, this quintessential gumbo ingredient enhances flavor and thickens soups. Unlike other seasonings added before simmering to deepen the flavor, file powder is added to gumbo, together with green onions and parsley, just in time to serve.

How to Make Gumbo

Sear the Chicken and Sausage

1. Season – Lightly season the chicken with salt and pepper. (Photos 1-2)
2. Sear – Heat the oil over medium heat in a heavy-bottomed Dutch oven. Then cook the chicken until browned on both sides, remove, and set aside. Add the sausage and brown, and then remove. Set aside. (Photos 3-4)

Make the Roux

1. Combine – Melt the butter and oil in a large Dutch oven or heavy-bottomed saucepan, then add the flour and stir until smooth. (Photo 5)
2. Stir Continuously – Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate. Don’t walk away from the stove during this process, or it could burn. (Photo 6)
3. Let It Cool – When you have achieved your desired color, remove the Dutch oven from the stove and let it cool.

Cook and Simmer

1. Saute – Return the Dutch oven to the stove. Add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes–stirring frequently. (Photos 7-8)
2. Simmer – Then add chicken, sausage, crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes. Follow with the canned tomatoes and about 6 cups of chicken stock, then bring it all to a boil and simmer it for 45-50 minutes. After that, add the shrimp and simmer 5 more minutes. (Photos 9-10)
3. Adjust Soup Consistency – Stir in file powder, green onions, and parsley. Adjust the soup’s thickness and flavor with broth or water and salt.

Recipe Variations

• Seafood Delight – Enjoy our gumbo packed with more seafood such as oysters, mussels, crawfish, and squid. Seafood Gumbo has never been this tasty! Oh yes!
• Heat-Seeker – More heat and more fun for heat rebels like me. Oh yes! Throw a flame-throwing party with Scotch bonnets, serrano peppers, jalapenos, or habaneros. Or a dash of cayenne adds a kick of heat that’s not too overpowering.
• Vegetarian Gumbo – Replace meat with more veggies, like mushrooms, cauliflower, carrots, zucchini, and potatoes, for a more nutrition-packed gumbo. Yay! (Or just throw in some sliced okra like this Okra Gumbo.)
• Low-Carb and Keto-Friendly Gumbo – Enjoy a gluten-free gumbo thickened with chopped okra instead of roux. Guilt-free yet equally delish! 👌

Tips and Tricks

• There is no shortcut to a good roux. Take your time and cook your flour-fat mixture until it’s beautifully dark and smooth.
• Keep your eye on the roux and stir continuously when cooking it because it burns quickly. If available, use a wooden spoon to mix your roux.
• If using okra to thicken the soup base, chop the okra and add it to your gumbo 10 minutes before it’s done.

Make-Ahead Instructions

Oh, you bet our gumbo here tastes even better the next day. So, if you want to save time before the big event, cook the gumbo the day before and reheat it when you’re ready to serve. Relax and enjoy!

If making ahead, don’t add the shrimp just yet because they tend to get rubbery and tough when overcooked, which may happen while reheating. So I highly suggest cooking the shrimp separately and adding them just before serving.

Serving and Storage Instructions

Good thing our classic gumbo recipe here freezes well, so leftovers are not a problem, too. So make a big batch, and you’ll never need to worry about your sudden cravings. Woohoo!

• Store – Transfer the gumbo into a clean and dry airtight container once cooled. And if you’re planning to freeze it, I highly suggest transferring it into heavy-duty freezer-safe resealable bags in individual portions for easy thawing and reheating. Perfect for a small family or to satisfy sudden cravings. 😉
• Refrigerate – It will stay fresh in the fridge for up to three days.
• Freeze – It’s good for up to 6 months in the freezer if properly stored.
• Reheat – Heat thawed gumbo to a deep pot on medium-low, covered, when ready to serve. Stir occasionally to prevent scorching, adding more broth or water as needed. If reheating a small portion, you can reheat it in the microwave instead.

Tip: Reheat leftovers the same way. To be safe, reheated leftover gumbo should be eaten the same day, and any leftover leftovers should be discarded.

FAQs

What Goes Well with Gumbo

Serving gumbo topped with a cup (or more!) of steaming hot rice will always be my favorite pairing. But sometimes, I also love wiping my bowl clean with these delicious bread recipes below to go with my favorite gumbo recipe.

• Easy Dinner Rolls
• Homemade Pita
• Potato Bread Rolls
• No-Knead Bread
• White Bread

More Southern Comfort Food to Try

• Jambalaya
• Salmon Croquettes
• Chicken and Waffles
• Cheesy Grits
• Southern-Style Cornbread

Watch How to Make It

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