Gumbo Recipe (Plus Video)
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.
Any good recommendations on how to make this gluten free?? I’m worried just using gluten free flour for the roux would turn out the same as using wheat flour.. Any insite would be wonderful! I would LOVE to be able to make this dish!
Sorry, I haven’t tried it out with gluten free flour but have seen a couple of recipes using it that turned out good. If you do use it please kindly share with us. Thanks.
I’m creole and never use tomatoes, but I’m always up for news ideas .
Looking forward to making the gumbo , sounds delicious and thanks for the recipe.Will let you know how it turned out for me. Thanks Lina
Hi Lina! Can’t wait to hear the verdict.
Husband said this is a definite repeater!! I didn’t add the creole spice since Im a big baby but it was delicious. Added okra since that’s what we are use to having in our gumbo , fabulous
AWESOME!! Thanks for taking the time to share your thoughts with us Judy.
If you don’t like the stewed tomatoes what else could I use?
Chopped tomatoes
This looks so yummy! If I were to use okra instead of file powder, when would I add it? With the shrimp near the end? Or sooner?
Thanks!
With the shrimp near the end.
Hi! Do you add the bayleaf with the other spices? And should I cover the pot when I let it simmer? Sorry, completely new to Gumbo, but how could I not try it? Smells delish 🙂
Yes, I did. And yes to covering the pot.Thanks! Happy Cooking!!!
Made this for my family tonight. It was amazing! Great recipe!
AWESOME! So happy to hear it worked out well for you katy!
Can you give us the receipe for yogurt cake?
Here it is http://africanbites.com/tangerine-yogurt-cake-gateau-au-yaourt-tangerine/
What do you do with the 10 cups of rice ?
You serve it with the gumbo. It’s optional.
Can you put the rice in the pot during the cooking process? If so, when.?
You could. But have never tried it .If you are adding cooked rice last 3-5 minutes would be the best time. Hope this helps
Do you need any water for this recipe
No you don’t . However, you may replace the 6 cups of chicken stock with water.
This sounds like the best recipe I done seen yet been looking all morning I like this. It seem to be the best one yet. I will be making this in the morning thanks alot
Thanks Precious, let me know how it works for you.
can u use canned crab meat r frozen
I have used frozen crab meat before but never canned. If you do you should probably add it towards the end.
What a nice gumbo!
I do appreciate the comment kevin. Thanks for stopping by!
Very tasty and flavourful. Everyone enjoyed it.
Couldn’t find crab leg at a moderate price. So I bought crab pieces. Hope it taste close to it.
I am sure it will..the other ingredients would make-up for it.
Ok thanks
So do you mean 1 tabkespoon of okra? And also if i don’t find creole spice i should use cajun spice instead, same quantity?
You can use about 1/2 cup okra . However, you may omit it completely – this gumbo is fairly thick. Yes use cajun spice instead same quantity.
Looking so good. I love this Gumbo. Great idea.
Thanks Yead
Making this tonight. I have File 😉
You are going to love it!!!
This looks so yummy. Will definitely try it. But I don’t know what creole seasoning or gumbo file is and where to buy them.
Kelsey,gumbo file and Creole seasoning are sold in most supermarkets even Walmart- depending on your location. Cajun spice works too.If you can’t find it make your own- It is a combination of various spices featured here hwww.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-creole-seasoning-recipe2.html?oc=linkback”>here
Use okra instead of gumbo file.
This looks like a great recipe. Can I use a slow cooker to make it?
Thanks ! Never made it it a slow cooker. So can’t say for sure.
how much Okra should I use to substitute the gumbo file?
1-2 cups chopped okra will work.
Hi, the word Gumbo comes from African languages and means okra. You should definitely put okra in gumbo, just like you put beef in beef stew. Or else call it something ekse, like Southern stew.
Etymology Edit
Scholars and chefs have offered various explanations for the etymology of the word “gumbo”. The dish was likely named after one of its two main ingredients, okra or filé. In the Niger–Congo languages spoken by many slaves from West Africa, the vegetable okra was known as ki ngombo or quingombo; the word is akin to the Umbundu ochinggômbo and the Tshiluba chinggômbô “okra”. In the language of the native Choctaw people, filé, or ground sassafras leaves, was called kombo.[1][2][3]
It’s Louisiana seasoning Tony Hatchery’s it’s green and white. It’s good I use it a lot.
Thanks for sharing Gina.
Zatarans also makes File’. I use it all the time
Thanks for sharing!!!
It’s Tony’s Chachere’s, based out of Opelousas, LA.
Yes it is. The spice is sold all over the United States.
mostly salt, you have all the ingredients in your pantry already.
paprika, garlic, onion powder, thyme, black pepper, salt and cayanne.
All the cajun mixes are too salty.
Make your own
I agree with all of your ingredients except tomatoes. Being creole tomatoes are never used. But I’m always up for news ideas and will try it with the tomatoes. Will comment on it when I make it.
Thanks for chiming in Sweet pea. Do let me know how it works with tomatoes.
I used a can of a mix tomatoes and green chilis. I thought it was good. Thank you so much for this recipe!
Awesome! Thanks for the feedback!
I agree, being from Louisiana all my life I have never put tomatoes in Gumbo. I have sometimes seen tomatoes in Shrimp Creole and Etouffee. I also prefer to all oil instead of a mixture of butter and oil. But the recipe does sound good and I am always up for new stuff to try. Will let you know how it goes.
Yay!Do let me know how it works out .
This is “slap yo mama” good! I like okra in my gumbo so, I added a half pound of frozen cut okra. Perfection!!! Thank you so much for the recipe. It will fast become one of my favorites.
Sharon
YASS!! YASS!!! Thank you so much!
I have never made gumbo before and want to give this recipe a try. When making the gumbo, it appears as if the crab legs added are already cooked, right? When the crab, and other ingredients are added to the pot and cooked for five minutes, is there any liquid in the pot? Is this cooked with or without a lid for five minutes?
Hi Carol!
Yes, the crab legs have been cooked already. And there is no liquid in it. It’s cooked with lid on.
Hello can I make this in a Crock Pot? Not the Roux of course lol
Hi Jana, Yes you can. It might take about 6 hours or more on low. Adjust cooking times.