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.
What size Dutch oven is needed for this recipe?
I used a 7quart Dutch Oven.
Hi! Looking to try this recipe out but wanted to know how many quarts the Dutch oven is that you used?
Hi Trinity,
I used a 7 quarts Dutch oven.
Hi Tessa,
It’s All purpose flour .
If I don’t have a Dutch oven and use a stock pot instead. Will this affect the recipe?
Hello Keiana. Yes, you could use a stock pan. Just make you are constantly stirring to avoid it from burning at the bottom.
First off, Imma, thank you. Great site with loads of new and tasty recipes!
Wife and I have had NOLA on our bucket list for ages so a couple years back she surprised me for my birthday and planned a trip to finally go. The food, the architecture, the music, the art, the history… plus it was the 300th anniversary of the city so there were fireworks nightly!
Among the list of memories is a meal we ate to the sound of jazz, cool April breeze blowing through the Market, popcorn crawfish, a couple hurricanes, and the most amazing gumbo ever.
I came home with a passion for Creole and Cajun food and I wanted it here in Iowa! I couldn’t wait, I had to find a way to unlock what secrets had been whispered.
I do love living in the modern age, despite what troubles we may have handed ourselves. After reading through recipes, I came across this one, and I do believe I have been making your Jamaican Peas n Rice recipe for a grip now, so yeah, I’ll go with this one.
All I can say, which obviously is plenty, is thank you, truely. This is now a staple recipe in our family’s book.
Sure, I double the rue, double the veggies, add an extra can of tomates, leave out the crab, leave out the file’ powder (which isn’t bad, just not my thing), stew it a bit longer and absolutely have to serve it with a loaf of crusty french bread. Still, at the core, it is this wonderful recipe.
Only note I’d change is about the rue color. Chocolate is great, but for first timers, aim for pumpkin pie. If it smells like burnt popcorn and looks like pumpkin pie, you’re golden from there on. Lower temp mean it’ll take longer, but it’s harder to burn at a lower heat. I give myself 30 to 45 minutes to get my rue on. Also helps heaps to have everything chopped, opened, measured and ready to go before you even put oil in the Dutch oven.
From the banks of the Mississippi, 900 miles north of NOLA, our family thanks you again, Imma. Every time i eat this meal I’m transpoted to those crooked little streets. Our pot of gumbo is done so that’s about all I have to say. 😉
Hi Kenneth ,
Thanks for taking time out to share such detailed background information about gumbo. Also love all the tips you shared here . Can’t wait to make a pot of gumbo . Thanks Again
Sounds like an étouffée
I made this recipe this morning and it was out of site. I did cheat using Tony Chachere’s already made roux. I have charpel tunnel so can’t stand stirring too long. Delish thanks!
My go-to recipe for gumbo! My best friend from Thibodaux LA sent me the link and I’ve used it every since!
Maybe you know.How come the same herbs and spices are used that are already in the creale seasoning?
One of my favorite recipes everything was great thanks
Thia is my s/o favorite dish. I’m so in love with this dish, it’s so easy to make. I make my roux dor 45 minutes tops, I love when it is really dark. I’ve always used blue crabs when I make this dish, and then cut it in half. This is truly a keeper. So delicious
You add them in the pot and crack open after serving. This is how it’s serve, feel free to switch it up to suit the needs of your family.
You can also cut the shell on raw legs with a pair of scissors and push the meat into the gumbo same time as you put shrimp in
Really appreciate your input . Thanks for taking time out to share this with us.
Can you post a final serving picture of this? I would rather see you outcome rather than the other recipe you linked.
No you do not have to add tomatoes . Yes, you may boil and shred chicken and add to gumbo.
This is delicious! I’ve made it probably 10 times now! It is my husband’s favorite recipe! We use spicy Italian sausage instead of smoked, and I shred the chicken after I brown it. Thank you for sharing this!
GREAT RECEIPE …I ENJOY THIS MEAL …THANKS FOR SHARING …..
No, I don’t . I just serve it with chicken as is.
Hi Jenifer,
The roux is made at the beginning of the recipe, and all the rest of the ingredients are cooked with it. Please watch the video for guidance. Thanks
I loved this recipe just curious how much is a serving size considered
A serving size is roughly 2 cups. Keep in mind , this is just an estimation .
When do u ad the rice
You serve it with the rice
But when do you add the rice
You serve it with rice . In this recipe , recipe is cooked separately from the gumbo.
Wow! Now that is gumbo. There was not a single drop left. My boys devored this meal and continue to ask for it weekly- Haha that’s not happening but its good to know that they loved it.
I could have written every word of your comment, Heather. Excellent recipe!
Stupid question ❔ can someone tell me when do we add the rice? I’m making this recipe now for dinner, but I don’t see anything about the rice part aside from the ingredients list.
You serve the gumbo with rice . You do not cook it with rice inside.
I have made this several times and is such a hit! I am from Louisiana and it’s my comfort food when I want a taste of home. Going to make it tonight for new family living in Washington who have never tasted Cajun cooking! Not sure I can find file powder here but I know I can hit it out of the park!
I live in Washington and found the gumbo file at Safeway. Making my gumbo now. Good luck
Amazon is a quick easy source for Gumbo Pile
Sorry so late, but Walmart sales it on its website.