Gumbo Recipe

ByImma Adamu Published: Last Update:
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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 filé. And the richly flavored broth and roux make every spoonful simply delicious and comforting.

Enjoying a traditional gumbo recipe with shrimp, chicken, and andouille sausage.


 

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!

An incredible gumbo (is it stew or is it soup?) fresh from the stove and ready to enjoy over rice.

Cajun vs. Creole Gumbo

The debate rages on among the purists. However, I’m not a purist, so for me, it’s all good. The simple difference is the tomatoes. Creole cuisine goes for the tomatoes, and Cajun does not. Cajun roux tends to be darker than the Creole.

However, the similarities are unifying. The holy trinity, bell pepper, celery, and onion, provides the authentic flavor, and a roux thickens it. So, adapt it to your tastes and call it your own.

How to Make Gumbo

Season the chicken and set it aside. Then saute the sausage and make the roux.
  1. Season the chicken and sear it in a hot pan. Set aside, and brown the sausage. Set aside, and make the roux.
Assemble and simmer, then add the shrimp and simmer until they're cooked.
  1. Add the holy trinity, stir well, then add the broth. Add the chicken and sausage, then add the seafood and simmer until the shrimp are done. Add tomatoes if desired. Adjust the gumbo to your desired consistency.
Ladling up freshly made gumbo for a traditional Creole or Cajun dinner.

Recipe Tips and Twists

  • For a Cajun gumbo, leave out the tomatoes and make the roux a little darker.
  • 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.
  • Enjoy a plant-based gumbo with vegan meat substitutes, mushrooms, and cauliflower.
  • 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 and Leftovers

Gumbo (and most tomato-based dishes) tastes even better the next day. So, if you want to save time before the big event, cook the gumbo the day before, and wait for reheating time to add the crab legs and shrimp. Heat it up, and add the seafood when you’re ready to serve. Relax and enjoy!

Transfer cooled, leftover gumbo into an airtight container or ziplock bag. It will last in the fridge for 3-4 days or in the freezer for 3-4 months. Thaw overnight in the fridge, and heat it up in a saucepan for a quick weeknight dinner.

What Goes Well With Gumbo

A bowl of steaming hot rice and a loaf of crusty French bread is a must, but it also goes great with mashed potatoes if you’re grain-free. A potato salad and cornbread are also tasty sides for gumbo.

More Comforting Soul Food Recipes to Try

Watch How to Make It

[adthrive-in-post-video-player video-id=”fqltEogp” upload-date=”2018-08-06T20:36:18.000Z” name=”Gumbo Recipe” description=”Chicken Shrimp & Sausage Gumbo — a rich, flavorful gumbo  with authentic flavors; loaded with chicken, sausage, shrimp and crab legs. Simply Delicious.” player-type=”collapse” override-embed=”false”]

This post was first published in January 2014 and has been updated with additional tips, beautiful new photos, and a video.

Enjoying a traditional gumbo recipe with shrimp, chicken, and andouille sausage.
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Gumbo Recipe

Spice up your weeknight meals with this chicken, sausage, and seafood stew bursting with authentic Cajun flavors from Creole seasoning. The richly flavored broth and roux make every spoonful of this gumbo simply delicious and comforting.
4.92 from 167 votes
Prep: 15 minutes
Cook: 1 hour 40 minutes
Total: 1 hour 55 minutes
Southern
Servings 10

Ingredients

  • 2 pounds (900g) skinless chicken thighs
  • salt and pepper to taste (see notes)
  • 1 tablespoon (12g) Creole seasoning or to taste
  • 2 tablespoons (30ml) canola oil
  • 8 ounces (250g) smoked sausage (andouille, kielbasa, and Polish sausage work well)
  • ¼ cup (60g) unsalted butter
  • ½ cup (60g) flour
  • 1 medium onion, diced
  • 2 teaspoons (10g) minced garlic
  • 1 medium green bell pepper, diced
  • 1 cup (120g) chopped celery (about 3 stalks)
  • ½ pound (250g) crab legs
  • 1 tablespoon (12g) Creole seasoning
  • 1 tablespoon (10g) chicken bouillon powder (1 cube)
  • ½ tablespoon (4-5g) smoked paprika
  • 1 tablespoon (6g) thyme (fresh or dried)
  • 2 bay leaves
  • 1 14-ounce can tomatoes, chopped (optional)
  • 6 cups (1.5l) chicken stock (or 6 cups water and 6 teaspoons of bouillon)
  • 1 pound (450g) shrimp, peeled and deveined
  • 1 tablespoon (6g) gumbo filé
  • 2 green onions, chopped
  • ¼ cup (15g) chopped parsley

Instructions

  • Lightly season the chicken with salt, pepper, and Creole seasoning.
  • Heat the oil over medium heat in a heavy-bottomed Dutch oven. Then cook the chicken until browned on both sides, remove it, and set it aside.
  • Brown the sausage, and set it aside. 
  • Melt the butter with the oil in the same pan, then sprinkle in 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. Please don't walk away from the stove during this process, or it could burn. The time it takes is so worth it.
  • When you have achieved your desired color, remove the Dutch oven from the heat and let it cool slightly.
  • Return it to the heat. 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, and bay leaves, and let it cook for 5 minutes.
  • Follow with the tomatoes (if using) and about 6 cups of chicken stock, then bring to a boil and simmer for 45-50 minutes. After that, add the shrimp and simmer for 5 more minutes.
  • Stir in filé powder, green onions, and parsley. Adjust the soup's thickness and flavor to preferences.

Tips & Notes:

  • The standard for salting to taste is ¾-1 teaspoon per pound of meat. If you are on a low-salt diet, start with ½ teaspoon or less and do a taste test after making the sauce to see if it needs more. You should taste all the wonderful spices, not the salt.
  • 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.
  • Creole and Cajun seasonings are similar, and they work interchangeably in this recipe. If the sauce tastes bland, add more.
  • 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.

Nutrition Information:

Serving: 240g| Calories: 429kcal (21%)| Carbohydrates: 22g (7%)| Protein: 37g (74%)| Fat: 21g (32%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 8g| Trans Fat: 0.2g| Cholesterol: 186mg (62%)| Sodium: 1825mg (79%)| Potassium: 835mg (24%)| Fiber: 3g (13%)| Sugar: 5g (6%)| Vitamin A: 2648IU (53%)| Vitamin C: 30mg (36%)| Calcium: 105mg (11%)| Iron: 4mg (22%)
Author: Imma
Course: Main
Cuisine: Southern
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389 Comments

  1. 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!

    1. 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.

  2. 3 stars
    I’m creole and never use tomatoes, but I’m always up for news ideas .

  3. 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

  4. 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

    1. AWESOME!! Thanks for taking the time to share your thoughts with us Judy.

  6. 5 stars
    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!

  7. 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 🙂

      1. Can you put the rice in the pot during the cooking process? If so, when.?

      2. 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

    1. No you don’t . However, you may replace the 6 cups of chicken stock with water.

  12. 4 stars
    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

    1. I have used frozen crab meat before but never canned. If you do you should probably add it towards the end.

  16. Couldn’t find crab leg at a moderate price. So I bought crab pieces. Hope it taste close to it.

  18. 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?

    1. 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.

  20. 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.

    1. 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.

      5. 4 stars
        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.

      6. 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]

    2. 4 stars
      It’s Louisiana seasoning Tony Hatchery’s it’s green and white. It’s good I use it a lot.

      6. 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

    3. 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.

      1. Thanks for chiming in Sweet pea. Do let me know how it works with tomatoes.

      2. 5 stars
        I used a can of a mix tomatoes and green chilis. I thought it was good. Thank you so much for this recipe!

      4. 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.

    4. 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

    5. 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?

      1. Hi Carol!
        Yes, the crab legs have been cooked already. And there is no liquid in it. It’s cooked with lid on.

      3. Hi Jana, Yes you can. It might take about 6 hours or more on low. Adjust cooking times.

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4.92 from 167 votes (69 ratings without comment)