Spice up your weeknight meals with the best Gumbo Recipe in town! This chicken, sausage, and seafood stew is bursting with authentic Cajun flavors from Creole Seasoning, paprika, and gumbo file. And it’s cooked in a richly-flavored broth and roux, making every spoonful of this gumbo is simply delicious and comforting.
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 |
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
- Season – Lightly season the chicken with salt and pepper. (Photos 1-2)
- 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
- 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)
- 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)
- Let It Cool – When you have achieved your desired color, remove the Dutch oven from the stove and let it cool.
Cook and Simmer
- 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)
- 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)
- 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
Gumbo is a popular dish in Louisiana featuring various kinds of meat such as seafood, chicken, and pork cooked in a thick broth with fantastic flavors from the holy trinity of cooking – onion, bell pepper, and celery. Some use a brown roux to thicken their soup base, while the others use okra or gumbo file. It all comes down to what you like most. 😉
Roux is made with equal parts of oil and flour, then carefully cooked to eliminate the raw flour taste. And in the case of gumbo, it takes about 22-25 minutes of continuous stirring to achieve its gorgeous dark brown color.
You can check out this post about how to make roux and learn about different types of roux and their uses.
You have to have either okra or gumbo file (or both) to be true gumbo. Otherwise, it’s not authentic. Sorry guys! That said, homemade seafood stock, hands down, makes the best gumbo ever.
Gumbo filé is usually available in the ethnic section of your local supermarket. I know Amazon has it if you can’t find it where you are.
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.
More Southern Comfort Food to Try
Watch How to Make It
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Gumbo Recipe
Ingredients
- 2 pounds (907 grams) chicken thigh, skinless
- salt and pepper, to taste
- ¼ cup (2 ounces) canola oil
- 8 ounces (227 grams) smoked sausage
- ¼ cup (57 grams) unsalted butter
- ½ cup (64 grams) flour
- 1 medium onion, diced
- 2 teaspoons (12 grams) minced garlic
- 1 medium green bell pepper, diced
- 1 cup (about 3 sticks) chopped celery
- ½ pound (227 grams) crab legs
- 1 tablespoon (12 grams) Creole Seasoning
- 1 tablespoon (or 1 cube) chicken bouillon powder
- ½ tablespoon (7 grams) smoked paprika
- 1 tablespoon (4 grams) thyme, fresh or dried
- 2 bay leaves
- 1 14- ounce can tomatoes, chopped
- 6 cups (1.5 liters) chicken stock or substitute with water
- 1 pound (454 grams) shrimp, peeled and deveined
- 1 tablespoon gumbo file
- 2 green onions , chopped
- ¼ cup parsley. chopped
Instructions
- Lightly season the chicken with salt and pepper.
- 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.
- Melt the butter and oil in a large Dutch oven or heavy-bottomed saucepan, then add the flour and stir until smooth.
- 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.
- When you have achieved your desired color, remove the Dutch oven from the stove and let it cool.
- Return the Dutch oven to the stove. Add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes–stirring frequently.
- 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 for 5 more minutes.
- Stir in file powder, green onions, and parsley. Adjust the soup's thickness and flavor with broth or water and salt.
Tips & Notes:
- 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.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
AJ says
It wasn’t delicious!! The sauce burned on me the first time, but once I tried it the second time it came out perfect.
ImmaculateBites says
WooHoo! Sorry about the burned sauce but glad to hear it worked out on the second try!
morgan says
Hi Imma,
I have made this several times now… I have SO MUCH FUN cooking it. It is my boyfriends absolute favorite thing too.. he won’t even let me cook it for a group because he wants it as his special dish HAHA. ridiculous I know. Just had to thank you for sharing.
xxx
Morgan
ImmaculateBites says
WHOOT! I’m so pleased to hear that Morgan, thanks so much for letting me know!
AtlantaTina says
It’s funny to me that people are complaining about tomatoes being in this recipe, stating that is not what’s in “Louisiana Gumbo” but gumbo in Louisiana would never exist if West Africans were not enslaved in Louisiana to begin with. “Gumbo is a stew that originated in West Africa but is more known for being a dish in the state of Louisiana in the 18th century.” A lot of soups and stews form West African culture has tomatoes. In fact, a lot of southern American cuisine came from the recipes that slaves brought with them from West Africa.
Anyway, I am making this right now, and will be putting tomatoes in it, because my African ancestry has me putting tomatoes in most of my soups and stews!
ImmaculateBites says
Preach it Sister, couldn’t have said it any better! Thank you for taking the time to share your thoughts with us. Bon Apetit!
Chanel Wright says
My whole family just love this..Thanks for sharing
ImmaculateBites says
Awesome! Thank you so much!!!
Jenn says
This was by far the best gumbo I’ve ever had! I will admit that I was a bit skeptical at first because of the tomatoes, but it worked (I used Rotel to give it a bit of spice)! The crab was a nice touch as well. This recipe is definitely a keeper, thanks for sharing!
ImmaculateBites says
Jenn,thank you so much!!! So sweet of you to take the time to let me know.
Sharon Reid says
My family loved this gumbo I made it a couple days ago, and my husband said he needed his own pot of this (lol)
I have added this recipe to my favorite column
thanks Baltimore,MD
ImmaculateBites says
Fantastic ! Thanks for taking the time to let me know.
Chinonye says
Yummy! I love all your recipes. Pls what is gumbo file? I wanna try this recipe.
ImmaculateBites says
Gumbo filé powder,is powdered leaves of the sassafras tree, used in Southern Cooking. It’s available in most Super Markets, if you live in the United States. You may omit if not readily available
TASHA says
This is a great recipe! The only adaptation I did was omit the file gumbo powder didnt have any so i just used more roux and okra to thicken. But this is a great yummy easy to follow recipe! Will be making it again and again especially for mardi gras in feb! Thanks!
ImmaculateBites says
That’s so wonderful to hear! thank you for letting me know! Yes , this would be PERFECT for Mardi Gras
Kristen says
Have you ever frozen this and used later? Or do you always make it fresh? I wanted to know if it was freezable.
ImmaculateBites says
I have done so many times. And it works out just fine. Freeze , when you are ready defrost in the fridge overnight and reheat . Works for me all the time.
Lauren Goldstein says
So excited that I came across this recipe and it was totally by mistake. It looks a little scary to me, especially using crab legs. But, I think I’m gonna give it try next week. Can’t wait.
Thanks…. Lauren
ImmaculateBites says
Hi Lauren! It’s not as scary as it looks . Just follow the steps and you will nail it with or without the crab legs. Do let me know how it works out for you.
ANNE says
THIS MY SECOND TIME MAKING THIS GUMBO. OUTSTANDING!!!
I ADDED A MEDIUM POBLANO PEPPER AND 2 MEDIUM JALAPENO PEPPERS INCLUDING THE SEEDS. I USED A POUND OF CRABS. THIS GUMBO IS BETTER THEN THE FIRST COOKED GUMBO. TODAY, I STARTED FOLLOWING YOU. WE ARE A FAMILY OF SPICEY TASTE BUDS. PREVIOUSLY, I M
ADE THE SPICEY CHICKEN LEGS. KEEP UP THE GOOD COOKING.✌.OUTSTANDING. JESUS’S PEACE, LOVE AND BLESSINGS.
ImmaculateBites says
Thank you so much!!!! Glad my recipes are working out well for you.You are too kind.
Sara says
This was absolutely amazing! It was pretty expensive to make, but well worth it. My husband and I have decided that next time we make it, we are going to break apart the crab first, and put it in the same time you put in the shrimp. So, that we can cut down on shells, and just get straight to eating!
I had never had gumbo before, and I am so glad I did this recipe for my first. AMAZING!
ImmaculateBites says
That’s a great idea Sara! So glad to hear I made your first experience enjoyable. Thanks for taking the time to let me know.
Happy Friday!!!
Anthony Zinn says
Do you add the butter and flour to the oil that the chicken and sausage were cooked?
ImmaculateBites says
Yes I do. Make sure there are no burns in the pan before doing so.
BriAnna says
Okay!!!
Thank you so so much for this recipe. I come to Pinterest daily to look for new things to try and gumbo just happened to be one of them. I made the gumbo, and OH MY GOSH. It it so delicious. I didn’t follow your recipe to the T. I deleted the tomatoes, and instead of chicken we added crawfish. Overall, this is amazing and will definitely be added to our cookbook. Thank you so much. I will definitely be looking forward to creating more of your recipes.
ImmaculateBites says
Fantastic!! Yes to crawfish. So glad to hear it worked out well for you Brianna. Thanks for letting me know.
Krista W says
This tastes like NOLA!!! Definitely a keeper in my recipe file!!!
ImmaculateBites says
WOW! I’ll take that comparison any day. Thank you so much!!!