Gumbo Recipe
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.
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!
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 sear it in a hot pan. Set aside, and brown the sausage. Set aside, and make the roux.
- 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.
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
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This post was first published in January 2014 and has been updated with additional tips, beautiful new photos, and a video.
Gumbo Recipe
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.
I plan on making it one day, letting the flavors marry, and then heating up and eating the next day. Should I add the seafood, gumbo file, green onion, and parsley when I heat it up the next day? What are your suggestions? Thank you
Yes, I would, especially the seafood. You do not want it too rubbery or overcooked.
Anything else you would suggest?
I wish I could share my pic with you. I love this recipe, my bf ask for it all the time. I will be making it again tomorrow. Really delicious. Thank you for sharing this recipe
OMG, this was the first time I’ve made gumbo. I made it exactly like you said and it was marvelous. My entire family loved it and I had to hide a portion in the fridge for my lunch the next day. Thanks for the recipe.
Hahaha, I hear you girl! So happy you would take time out to share this with me . Thanks
I used whole tomatoes was that alright
I used diced tomatoes .
Thank you so much for your recipe it was a big hit for my family and i, I did notice that after the first few steps the oil was cooking out by the time I was putting back in the chicken an sausages but I added more of the conola oil and made my way to the stock but all in all it was the best food I have tastested my husband loved it and my kids did too I have never made gumbo before and I am happy this was my first me and my oldest daughter had a great bonding time while making it.
Awesome! Thanks for taking the time to shear your thoughts with us.
When can I add okra?
5 minutes before you finish cooking .
I made this and it was very good !! I added Tabasco and took away the tomatoes
Awesome! Thanks for the feedback.
This was awesome! The whole family loved it!
Great! Thanks for the feedback!
I have to put in the idea that the tomatoes may have been mistaken for red bell peppers. I don’t know of any coon-ass (Louisianian) that uses tomatoes in gumbo. However, I have seen other “non-Louisiana” recipes with tomatoes. Bell peppers are a must have in it so I just wanted to drop my idea that others outside the state may have saw pictures but it’s not tomatoes but red bell pepper instead. This is because I was reading the other comments. Thanks for your recipe too! Personally, I like chicken and sausage gumbo and separately seafood gumbo…no okra for me or my kids either
I was wondering what I should use instead of tomatoes. Thanks!
Leave them out and it will be just fine .
I resent the “coon-ass” statement….I’m not personally offended, as words don’t bother me, but just know (and this is all within the realm of positivity…no shade), first of all, the term “coon” is HIGHLY disrespectful… second, half of my family is creole and using tomatoes is not unheard of in this case. It’s not unlikely for tomatoes to serve as a base for many recipes, sauces, etc (and her recipe does call for green bell peppers in addition to the tomatoes); therefore, it doesn’t take away from the taste. There’s still a great balance. Bottom line, food is food….I love dishes that maintain their cultural origins, but still… things evolve…. so if one minor ingredient is tweaked for the sake of health, flavor or availability, then it’s still fine….. but there’s absolutely no reason to label it with something as offensive “coon” or “coon-ass”. Again… no shade…. everyone’s entitled to their opinion here, and that was mine.
Tried it today without seafood, divided it into 2 pots as my husband is allergic to seafood. .I added tomotae to his chicken gumbo but not to ours which we loaded with shrimp and crab for the last 5 minute of cooking. Both pots had okra. We all loved it!!
Great! Glad to hear it worked out well for you. Thanks for the feedback Lula!
WOW!!!this was the BEST GUMBO I have ever made. I followed your clear recipe exactly…I even made your special seasoning. It turned out GREAT. My wife said it rivaled some we had in New Orleans recently. Thank you so much. I would rate it higher than 5 star if I could.
OH WOW ! Thank you ! Thank you! So happy you took time out to let me know Mark. Really means a lot to me.
I made this today as a comforting cold weather meal. Everyone loved it! I will make this again! I couldn’t find regular crab legs, so I used king crab. Delicious!
Great! So happy to hear it worked out well for you. Thanks for taking the time out to provide feedback!
I could not find gumbo file anywhere but this recipe still turned out delicious without it! I give it Thanks for the recipe!
Awesome! So happy to hear it worked out well for you.
Thank you for sharing! I made my first pot of Gumbo using your recipe and it was absolutely DELICIOUS !
I look forward to exploring more of your dishes!
Thank you so much Maria! I really appreciate your kind words and I’m so happy you liked it . Do let me know which ones you try out ! Happy Cooking!!!
This sounds amazing I want to try it! If I take the cooked meat out of the crab legs when would I add them?
Thanks! I would add it towards the end- about 5 minutes before you turn the stove off.
I wish my grandmother was still alive to taste this!! She was from Louisiana, and made gumbo all the time growing up. I made this recipe numerous times, and family and friends want it all the time, and my grandmother would love it too!! And I’ve also made other recipes from here. This is my go to recipe site!!
YESS! Thank you so much for taking the time to share your thoughts with me . The best recipes are the ones that always bring us good memories.
Wishing you and yours a blessed Holiday Season.
Really was looking for a gumbo recipe that reminded me of my uncle’s and this was it! I subbed some items because I really wanted it to be totally seafood and sausage. I used crawfish tails instead of chicken and seafood stock instead of chicken stock. It was spot on! Thanks for the recipe!
Nice! Thanks for the feedback!
I made this tonight. It was absolutely delicious.
I did not use tomato’s. In my research it’s a regional thing.- i did not miss them. I would add the browned sausage about 10 minutes before the shrimp. Since it’s already cooked and smoked I felt this might be an improvement. Thanks so much.
Phil – Boise ID
Hi Phil! Thank you so much for the feedback . So greatly appreciated ! Glad to hear you really liked it .
Girrlll!!….let me tell you, this recipe right here!! Omg! Is the bee’s knees. I’m a Texas girl, born & raised. However, spending most of my summers in Louisiana, I developed a tounge for Creole flavors and have been looking for years to find a recipe to satisfy my cravings..alas! I find it!!! Thank you thank you thank you! The tomatoes are tummy, i did add okra & keep the gumbo file too. My family loved It! I’ll continue to make this dish at least 1x a week until i can no longer do it!! Thank you for this!!!
YASS!!! Virtual High Five Girl!!!. Thank you so much for this glowing review Krystal. So glad to hear it worked out well for you.
Can I add crab legs already cracked and steamed at the end along with the shrimp? My preference is the legs are already cooked and cracked. This recipe sounds delish will be my first time making. Will let you know how it turns out. Wish me luck. Oh I like okra can I add okra and the gumbo file both or one are the other?
Yes to both questions! You can gumbo file and okra together. No luck needed ! You are going to Nail it ! Happy Cooking!!!
I’m a huge fan of gumbo. I’m have gumbo books in bought in New Orleans, and I’ve made quite a few of them and eaten even more. But it wanted to let you know that your recipe scored right up around the best I’ve had, even with the tomatoes lol. Actually it like the tomatoes, it adds alittle color and doesn’t change the taste. Just wanted to thank you for the post, it was delish!
Aww! That is so kind of you Dan! Am glad you are on my side with the tomatoes ! Truly honored you would label it THE best! Thanks for taking the time to let me know.