Gumbo recipe is the heart of Louisiana cooking—an irresistible stew with bold flavors and rich cultural history. Whether you’re craving shrimp and sausage, chicken and okra, or a seafood medley, gumbo brings warmth and soul to the table.
In this guide, you’ll learn how to make gumbo recipe from scratch, including step-by-step instructions, helpful tips, and customization ideas to match your taste.
Why You Will Love This Recipe
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Deep, Bold Flavor – Made with a slow-cooked roux and layers of spices for true Cajun and Creole flavor.
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Flexible Ingredients – Easily customizable with shrimp, sausage, chicken, or seafood.
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Comfort Food Favorite – A hearty, satisfying meal perfect for feeding a crowd.
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Freezer-Friendly – Make a big batch and freeze portions for future meals.
Ingredients List
Here’s everything you’ll need to make a traditional gumbo:
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1 cup all-purpose flour
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1 cup vegetable oil
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1 large onion, chopped
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1 green bell pepper, chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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1 pound andouille sausage, sliced
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1 pound boneless skinless chicken thighs or breast, cubed
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon dried thyme
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½ teaspoon cayenne pepper (optional)
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2 bay leaves
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6 cups chicken stock
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1 (14.5-ounce) can diced tomatoes (optional)
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2 cups okra, sliced (fresh or frozen)
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1 pound shrimp, peeled and deveined
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½ cup chopped green onions
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½ cup chopped fresh parsley
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Cooked white rice (for serving)
Timing & Servings
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Prep Time: 25 minutes
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Cook Time: 1 hour 30 minutes
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Total Time: 1 hour 55 minutes
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Servings: 6–8 servings
Step-by-Step Instructions for Gumbo Recipe
Step 1: Make the Roux
In a large, heavy-bottomed pot or Dutch oven, combine flour and oil over medium heat. Stir constantly for 20–25 minutes until the roux is a deep brown (like chocolate). Be patient—this step builds the gumbo’s flavor.
Step 2: Sauté the Vegetables
Add chopped onion, bell pepper, and celery (the “Holy Trinity” of Cajun cuisine) to the roux. Cook for 5–7 minutes until vegetables soften. Stir in the garlic.
Step 3: Add the Sausage and Chicken
Add the sliced sausage and chicken pieces to the pot. Cook for 5–7 minutes, letting the meat brown slightly.
Step 4: Season the Base
Stir in salt, black pepper, paprika, thyme, cayenne, and bay leaves. Add diced tomatoes if using. Cook for 2–3 minutes to toast the spices.
Step 5: Pour in the Stock
Gradually add chicken stock while stirring. Bring to a boil, then reduce heat and let simmer uncovered for 45 minutes. Skim off any foam or excess oil if needed.
Step 6: Add the Okra
Stir in sliced okra and simmer for 15 minutes. Okra acts as a natural thickener and gives gumbo its signature texture.
Step 7: Add the Shrimp
Add shrimp and simmer for another 5–7 minutes until the shrimp are pink and cooked through.
Step 8: Finish with Herbs
Stir in chopped green onions and parsley. Taste and adjust seasoning if needed.
Step 9: Serve
Serve the gumbo hot over white rice with a dash of hot sauce if desired.
Types of Gumbo
Chicken and Sausage Gumbo
This version uses boneless chicken and smoky andouille sausage. It’s rich, meaty, and extremely comforting.
Seafood Gumbo
Made with shrimp, crab, and sometimes oysters. It’s lighter but packed with seafood flavor.
Gumbo Z’Herbes (Vegetarian)
A green gumbo with lots of leafy greens like collards, mustard greens, and spinach. Ideal for Lent or vegetarians.
What Makes a Good Roux?
The roux is the foundation of gumbo. It’s a cooked mixture of equal parts flour and fat (usually oil). For gumbo, it’s cooked until dark brown. Keep stirring constantly to avoid burning. If it burns, start over.
Tips for the Best Gumbo
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Use a heavy-bottomed pot to prevent scorching the roux.
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Be patient with the roux—it can’t be rushed.
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Customize spice levels by adjusting cayenne pepper or adding hot sauce.
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Add shrimp last to avoid overcooking.
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Let flavors develop by simmering slowly.
Serving Suggestions
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Serve over white rice or brown rice.
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Add a slice of crusty French bread or cornbread on the side.
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Garnish with chopped green onions or parsley.
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Offer hot sauce or file powder (ground sassafras leaves) at the table.
Storage and Reheating
Refrigeration
Store cooled gumbo in an airtight container in the fridge for up to 4 days.
Freezing
Gumbo freezes beautifully—just skip adding shrimp until reheating. Freeze for up to 3 months.
Reheating
Reheat in a pot over medium heat, adding a splash of broth or water if needed.
Variations You Can Try
Spicy Gumbo
Double the cayenne and add diced jalapeños for more heat.
Tomato-Free
Skip tomatoes for a more traditional Cajun-style gumbo.
Gluten-Free
Use a gluten-free flour blend to make the roux.
Pairing Ideas
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Drink: Pair with a cold beer, iced tea, or a glass of Southern sweet tea.
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Appetizer: Fried green tomatoes or hush puppies make a great starter.
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Dessert: End your meal with pecan pie or banana pudding.
FAQs
1. What is the difference between Cajun and Creole gumbo?
Creole gumbo often includes tomatoes and seafood, while Cajun gumbo typically does not use tomatoes and leans on meat like chicken and sausage.
2. Can I make gumbo ahead of time?
Yes! Gumbo tastes even better the next day as the flavors continue to develop. Store it in the fridge and reheat before serving.
3. Can I use a store-bought roux?
Yes, if you’re short on time, you can use a pre-made roux from the store, but the flavor is best when made from scratch.
4. How thick should gumbo be?
Gumbo should be hearty and slightly thickened but not as thick as gravy. The roux and okra help thicken it naturally.
5. What can I substitute for okra?
If you don’t like okra, you can use filé powder (ground sassafras leaves) to thicken gumbo instead.
Conclusion
Gumbo is more than just a stew—it’s a symbol of cultural fusion and Southern tradition. Whether you’re making it for Sunday dinner, Mardi Gras, or a cozy weeknight meal, gumbo brings warmth and flavor that’s hard to beat. With a few pantry staples and some time, you can create a gumbo recipe that’s rich, savory, and unforgettable. Serve it over rice, gather your people, and enjoy this delicious taste of Louisiana at home.