Favorite Gumbo Recipe! | Gimme Some Oven (2024)

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My favorite gumbo recipe is made with a richly-flavored dark roux, your choice of proteins (chicken, sausage and/or seafood), lots of veggies, and served with rice. So hearty and delicious!

Favorite Gumbo Recipe! | Gimme Some Oven (1)

Mardi Gras is tomorrow…which means it’s time to cook up a big pot of my favorite gumbo! ♡

I first shared this New Orleans-inspired gumbo recipe here on Gimme Some Oven about five years ago. And while I have definitely enjoyed other versions over the years (my vegetarian gumbo recipe, for example, is surprisingly satisfying), nothing beats a classic dark roux-based gumbo made made with good Andouille sausage in my book. It’s one of those special-occasion meals that requires a bit of extra time and tlc to prepare. But it features some of my all-time favorite zesty Creole flavors and always tastes like such a treat. So if you’ve never tried making a batch of homemade gumbo before, I say this week is the perfect time to give it a try!

Granted, there are lots of strong opinions and regional differences out there when it comes to how to make “authentic” gumbo, including variations in thickening techniques (using a roux vs filé powder vs okra vs a combo), whether or not to include tomatoes (I happen to love them), which seasonings to use (and how spicy to make the broth), proteins to include (chicken, sausage, various kinds of seafood, etc), and on and on. So while I can’t guarantee that this gumbo recipe is necessarily authentic, I can vouch that it is absolutely delicious and always a favorite with friends and family whenever I cook up a big batch. And I’m delighted that so many of you have loved it over the years too!

You are, of course, welcome to make any tweaks to the ingredients that you prefer. (Especially when it comes to proteins — feel free to choose either chicken, sausage or shrimp, or you can follow my lead and use all three!) The one thing that I strongly recommend is using a dark brown roux as the base for this recipe. Its rich, deep, nutty flavor adds so much flavor to this recipe and is worth the extra time it takes to make.

So round up all of your favorite gumbo ingredients, settle in for a lot of stirring, and let’s cook up a delicious pot of gumbo together!

My Favorite Gumbo | 1-Minute Video

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Gumbo Ingredients:

Before we get to the full recipe below, here are a few notes about the ingredients that you will need to make this chicken, sausage and seafood gumbo recipe…

  • Proteins:Feel free to use whatever proteins you love best in your gumbo! I’ve made this one with my favorite trio of Andouille sausage, chicken and shrimp. But feel free to choose just one or two of those options, or add in some extra crawfish, crab, and/or oysters to make more of a seafood gumbo.
  • Roux:To make the roux for this recipe, I recommend the classic combination of vegetable oil (or any neutral-flavored oil) and all-purpose flour.
  • Veggies:We will use the Louisiana “holy trinity” of celery, onion and bell pepper as the veggie base for our gumbo, plus some extra garlic for seasoning.
  • Chicken stock:To serve as the base for our broth.
  • Fire-roasted tomatoes:I know that tomatoes can be a bit controversial in gumbo, but I happen to love them in this recipe and recommend adding in a can (fire-roasted, if possible).
  • Okra:Likewise, okra can also be a controversial addition to this dish, but I love the extra flavor it adds and always add at least one cup of fresh okra (or you can use frozen okra that has been thawed) to the gumbo during the last 15 minutes of cooking. I find that 15 minutes is about the ideal amount of time that okra needs to cook to reach its best texture.
  • Seasonings:We will use a classic mix of Creole seasoning, dried thyme, cayenne, bay leaves, salt and pepper to season the soup. (Or if you don’t have Creole seasoning on hand, you can sub in some Cajun seasoning. Just note that Cajun seasoning is usually significantly spicier, so you may want to use a bit less and also wait to taste the gumbo and see if you still want to add extra cayenne.)
  • Rice:Either white or brown rice for serving.
  • Toppings:And finally, I always recommend some thinly-sliced green onions for topping your bowls of gumbo. Plus you’re also welcome to add some chopped fresh parsley and/or a dash of hot sauce, if you’d like.

Favorite Gumbo Recipe! | Gimme Some Oven (3)

Tips for How To Make A Roux:

The roux is unquestionably the star of this gumbo recipe, lending the most delicious, rich, nutty depth of flavor to the stew. It’s easy to make, but does require some extra time, attention, and a few important techniques. So here are my best tips for how to make a good roux!

  • Prep your other ingredients in advance:First off, as much as I typically like to multi-task while cooking, it’s important here that you give the roux your undivided attention. So go ahead and have the next round of ingredients in the recipe prepped and ready to go before you begin making the roux.
  • Use a wooden spoon/spatula: I really like to use thiswooden spatula for making a roux, because the flat edge makes it easy to stir the edges of the pan well. But any large wooden or silicone spoon will also work, or you can also use a whisk.
  • Go low and slow:The process of making a good roux unfortunately cannot be rushed. So as tempting as it might be to crank up the heat to move the process along, it’s best to maintain a consistent medium heat and let the roux cook steadily and slowly until it reaches your desired color. And if you notice that the roux seems to be browning too quickly or starts to smell ever-so-subtly burnt, immediately turn down the heat a bit.
  • Stir constantly (really): It’s easy to accidentally burn the roux if it is not being stirred constantly, especially in the later/darker stages. In the earlier stages, I will stir the roux every 15-30 seconds. But by the end, I’m slowly stirring the entire time so that it does not burn.
  • Aim for a milk chocolate color: Different cooks prefer different colors of roux for gumbo, but I recommend cooking yours until it darkens to somewhere between a copper penny and milk chocolate brown color for optimum flavor.
  • If it burns, start over:If you follow the tips above, the roux should not burn. But if it does and you notice that there are little black flecks floating around and the roux smells burnt, unfortunately there is no salvaging it. You’ll need to start over.

Favorite Gumbo Recipe! | Gimme Some Oven (4)

More Favorite Creole & Cajun Recipes:

Looking for more Creole and Cajun-inspired recipes to try? Here are a few of my faves:

  • Jambalaya
  • Creamy Cajun Shrimp Pasta
  • Cajun Seasoning

Favorite Gumbo Recipe! | Gimme Some Oven (5)

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Favorite Gumbo Recipe! | Gimme Some Oven (6)

Favorite Gumbo

5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 53 reviews

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 8 to 10 servings 1x
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Description

My favorite gumbo recipe is made with a richly-flavored dark roux, your choice of proteins (chicken, sausage and/or seafood), lots of veggies, and served with rice. So hearty and delicious!

Ingredients

Scale

  • 1 pound andouille sausage, sliced into coins
  • 2/3 cup vegetable or canola oil
  • 1 cup all-purpose flour
  • 2 large bell peppers, cored and diced
  • 2 large celery stalks, diced
  • 1 smallwhite onion, peeled and diced
  • 5 cloves garlic, minced
  • 6 cups chickenstock
  • 1 (14 ounce)can fire-roasted tomatoes
  • 2 cups shredded cooked chicken
  • 1 cup fresh or frozen chopped okra
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne
  • 3 bay leaves
  • 1 pound peeled and deveined raw large shrimp (optional)
  • fine sea salt and freshly-cracked black pepper
  • white or brown rice, for serving
  • toppings: thinly-sliced green onions and/or chopped fresh parsley

Instructions

  1. Brown the sausage.Heat a large heavy-bottomed stockpot over medium-high heat. Add the sliced sausage in a single layer and briefly cook for 1 to 2 minutes per side, until lightly browned. Transfer the sausage to a clean plate and set aside for later.
  2. Make the roux. Add the oil to the stockpot and whisk in flour until combined. Continue to cook, stirring constantly, until the mixture reaches a dark brown color (similar to milk chocolate), about 20 to 30 minutes. Keep a very close eye on the roux as it cooks, adjusting the heat if it seems to be browning too slowly or too quickly, and whisk it constantly to be sure that it does not burn.
  3. Sauté the veggies. Once the roux reaches the dark brown color, immediately stir in the bell peppers, celery, and onion until combined. Continue to cook, stirring every 10 to 15 seconds, until the vegetables have softened, about 6 to 8 minutes. Add in the garlic and cook for 1 more minute, stirring constantly.
  4. Add in the broth.Gradually add in the chicken stock, stirring in a few cups at a time so that the broth can thicken. Then add in the tomatoes, cooked chicken, okra, Creole seasoning, thyme, cayenne, bay leaves, cooked sausage, and stir to combine.
  5. Simmer.Continue cooking until the gumbo just barely reaches a low simmer, then reduce heat to medium-low and continue simmering the soup for 5-10 minutes. (Or if the broth is too thick for your liking, continue simmering a bit longer to reduce it down.)
  6. Add the shrimp.Stir in the shrimp and cook for 2 to 3 minutes until they are opaque and cooked through.
  7. Season. Remove and discard the bay leaves. Taste the gumbo and season with however much salt and pepper it may need, to taste. (Feel free to also add extra Creole seasoning and/or cayenne too.)
  8. Serve.Serve warm with a big scoop of rice, sprinkled with your desired toppings.

Notes

Recipe update:Recipe updated slightly in 2021 to decrease the amount of roux, slightly adjust the seasonings, and include the option to use either chicken, sausage, and/or shrimp.

posted on February 15, 2021 by Ali

Main Dishes, Soups / Stews

128 Comments »

Favorite Gumbo Recipe! | Gimme Some Oven (2024)

FAQs

What is the secret to good gumbo? ›

- The Secret is In the Roux Baby! Listen to any Cajun that knows their way around a good gumbo and they will most certainly tell you that the secret is in the roux. Roux, that dark delicious mixture of fat and flour, slow cooked to perfection, roasting each microscopic grain of flour to a deep dark brown.

What is a secret spice of gumbo? ›

Filé powder – Filé powder, also known as gumbo filé, is an herbal powder made of ground-up sassafras leaves, a common herb found in Southern cooking. It has a tea-like, earthy smell that balances out the rich flavors of gumbo while also adding a natural thickener.

How do I make my gumbo more flavorful? ›

For the most flavor, use stock or broth in your gumbo instead of water. Whether you use chicken or vegetable stock, homemade or boxed, the stock will give your gumbo more depth and complexity.

What are the three types of gumbo? ›

Creole cooks in Louisiana usually prepare some variation of three basic recipes: a ''Creole gumbo'' that includes sausages, beef, veal, ham, chicken, whole crabs or shrimp and is thickened with roux and file powder; a simpler ''okra gumbo'' thickened with okra and including a variety of shellfish; and a ''gumbo aux ...

What does adding vinegar to gumbo do? ›

“Sometimes gumbo can taste really heavy with all that meat and oil and flour,” she explained. “The vinegar smooths out all that richness.”

Is gumbo roux better with butter or oil? ›

Butter adds great flavor, but since it has a lower smoke point than other fat sources (like vegetable or canola oil), it's more likely to burn when used in a darker roux. “In a dark roux,” says New Orleans–based chef Justin Devillier, “I'll mix butter with a high-heat oil” to keep the fat from scorching.

What is the Holy Trinity in cooking gumbo? ›

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

What thickens gumbo? ›

There are three ways to thicken gumbo, but the most commonly used method is to add roux. Roux, which is made with equal parts flour and butter and slowly cooked over low heat, is added to hot gumbo stock. The starch in the flour breaks down to become gelatinous, and gives heft to the stock without altering the flavor.

Do tomatoes not go in gumbo? ›

Turns out, your preference for tomatoes in gumbo comes down to whether you learned your skills from a Cajun cook or a Creole cook. (Learn about the difference here.) Cajun gumbo does not include tomatoes in the base, but Creole gumbo (typically shellfish or seafood gumbo) does call for tomatoes.

What not to put in gumbo? ›

Louisiana's 10 Commandments of Gumbo
  1. I - Thou Shalt Never Use Tomatoes. ...
  2. II - Thou Shalt Not Use Un-Cajun Sausage. ...
  3. III - Thou Shalt Not Use Store-Bought Roux. ...
  4. IV - Thou Shalt Always Use a Bowl. ...
  5. V - Thou Shalt Only Use a Wooden Spoon. ...
  6. VI - Thou Shalt Adhere to the 'Gumbo-to-Rice' Ratio.
Dec 12, 2023

Does gumbo taste better the longer you cook it? ›

The longer you let the gumbo simmer the better it will be.

How to get the gumbo taste? ›

The key to this recipe is the Roux!

The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough. The roux is what adds the deep, rich flavor to the gumbo, and it gives it it's thick texture.

Are yellow or white onions better for gumbo? ›

From a purist standpoint, you should use green bell peppers and yellow onions. You can use red peppers and white or red onions for a different flavor.

What is traditionally eaten with gumbo? ›

Gumbo is traditionally served with rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens. The dish combines ingredients and culinary practices of several cultures, including African, French, Spanish, and Native American Choctaw.

What's the difference between Creole gumbo and Cajun gumbo? ›

Louisianians claim the one true difference between the two cuisines is marked by their stylistic variations of gumbo. Creole gumbo is usually made with okra, tomato, and often a combination of meat and seafood, while the Cajun version contains meat or seafood, and is typically okra-free and made with a darker roux.

Does gumbo get better the longer it cooks? ›

The longer you let the gumbo simmer the better it will be. Makes 16 servings. In a large, heavy bottomed pot or a Dutch oven, combine the oil and flour over medium heat. Stir slowly and constantly for at least 25 minutes until you make a dark brown roux, the color of chocolate.

What is the thickening agent in gumbo? ›

Filé can provide thickening when okra is not in season, in types of gumbo that use okra or a roux as a thickener for gumbo instead of filé. Sprinkled sparingly over gumbo as a seasoning and a thickening agent, filé powder adds a distinctive, earthy flavor and texture.

What are the rules of gumbo? ›

Ten Commandments of Gumbo
  • Thou Shalt Never Use Tomatoes. ...
  • Thou Shalt Not Use Un-Cajun Sausage. ...
  • Thou Shalt Not Use Store-Bought Roux. ...
  • Thou Shalt Always Use a Bowl. ...
  • Thou Shalt Only Use a Wooden Spoon. ...
  • Thou Shalt Adhere to the “Gumbo-to-Rice” Ratio. ...
  • Thou Shalt Always Keep Filé in Ya Cabinet.

What acid to add to gumbo? ›

Finishing the gumbo with vinegar rather than the usual hot sauce gives the rich dish some much-needed acidity.

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