This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian.

As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients. This gumbo is no exception, and if you like this then I know you’ll love Jambalaya and Instant Pot Red Beans and Rice.

Gumbo with sausage and shrimp in a bowl with white rice.

We had a really fun neighbor growing up who was from New Orleans and made a fantastic homemade Gumbo! I’m so thankful my Mom took him up on his offer to teach her how to make a true, authentic Gumbo! Decades later it is a beloved recipe that has become a staple in our family and we have made it hundreds of times! It is definitely in my top favorite meals of all time! Nothing tastes better on a cold winter day.

Gumbo vs. jambalaya:

Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Both gumbo and jambalaya are often made with some similar meats and vegetables but the process of making them and flavors of the end result are completely different. Here is my favorite Jambalaya recipe!

The key to this recipe is the Roux!

A “roux” is made with two ingredients; flour and oil,  and it’s the key to any great gumbo recipe!  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. Make a good roux is a labor of love, but but one that totally pays off, and you can make it ahead of time!

Step-by-step Authentic Gumbo:

1. Make the roux. in a large pot, combine flour and oil and cook, stirring constantly on medium low heat.  You have to be careful to stir it constantly, on medium low heat, so that you don’t burn it. It’s easy, but takes patience. The darker the roux, the richer the flavor!

Before and after of a roux uncooked in a saucepan, and then cooked to dark brown.

2. Chop the veggies.  When you’re ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley.   I love the freshness from the green bell pepper, onion, celery and parsley. You can also add okra, if you want. Add it at the same time as the other vegetables.

3. Brown the sausage.   Spread the sausage in a single layer on a hot, large skillet.  Once  browned, flip each one over individually, to make sure they all get nice and brown on both sides.

Chopped bell pepper, onion and celery next to a pot of browned andouille sausages.

4. Add to large pot.  Add chicken broth veggies, parsley, and roux to the pot and stir well.  (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.

A pot with the broth for gumbo and spices added on top and then everything mixed together.

5. Add meat.  Add chicken, sausage, and shrimp and taste.  Add more seasonings to your liking–salt, pepper, chicken bullion paste, garlic, more Joe’s stuff or more chicken broth–until you reach the perfect flavor.

Cooked chicken, sausages and shrimp added to a pot of gumbo.

6. Serve warm over hot cooked rice. This recipe tastes even better the next day as the flavors have a chance to blend. If you’re really wanting to go all out, serve it with a side of homemade potato salad!

Make ahead, Storing and Freezing Instructions:

Store Gumbo covered in the refrigerator for 3-4 days.  The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.

This recipe makes quite a lot but it also freezes really well.  To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months.  Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

A stockpot full of gumbo with chicken, sausage and shrimp in it and a wooden spoon.

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Recipe

Gumbo with sausage and shrimp in a bowl with white rice.
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
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Equipment

Ingredients
 
 

For the Roux:

For the Gumbo:

  • 1 bunch celery , diced, leaves and all
  • 1 green bell pepper , diced
  • 1 large yellow onion , diced
  • 1 bunch green onions , finely chopped
  • 1 bunch fresh chopped parsley , finely chopped
  • 2-3 cloves garlic
  • 1-2 Tablespoons Cajun seasoning *
  • 6-8 cups chicken broth *
  • 12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)
  • Meat from 1 Rotisserie Chicken*
  • 2 cups Shrimp , pre cooked
  • hot cooked rice for serving

Instructions
 

  • Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
  • Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
  • Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. 
  • Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well. 
  • Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
  • Add meat. Add chicken, sausage, and shrimp.
  • Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Notes

*Rice is not included in nutritional information.
Roux: The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.
Cajun seasoning: My preferred brand is Joe's Stuff Cajun Seasoning but I can usually only find it online. You could use any brand, but may need to adjust the amount added, to taste. You can also make your own cajun seasoning.
Chicken and broth:The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken broth. Then make the gumbo using the chicken and homemade broth. You can use store-bought chicken broth, but homemade is way better! Here's a tutorial for making it from scratch.
Storing Instructions:  Store Gumbo covered in the refrigerator for 3-4 days.  
Freezing Instructions: This recipe makes quite a lot, so save leftovers for another day!  To freeze gumbo, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months.  Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Nutrition

Calories: 481kcalCarbohydrates: 14gProtein: 34gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 183mgSodium: 1.102mgPotassium: 390mgFiber: 1gSugar: 2gVitamin A: 928IUVitamin C: 19mgCalcium: 59mgIron: 2mg

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe in 2015 but updated it in November 2017 and again in December 2019 with process photos and step-by-step instructions.

*This post may contain affiliate links!

 

Authentic New Orleans Style Gumbo | Tastes Better from Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 4 stars
    This was delicious but a few notes for readers:
    1. I have a flat top electric stove. The roux took me about 90 minutes. When I do again, I’d probably make the roux ahead of time like discussed in blog post.
    2. I didn’t use the parsley only because I couldn’t find any in store the day I went.
    3. I used tony chachere’s seasoning. It had good flavor though a bit salty. I’d probably try a different brand or use no salt added chicken stock if I used the same seasoning again.
    4. Id try to find some okra next time AND I’d make corn bread as a side.

    Great recipe – thank you!

  2. Total BS gumbo recipe. Precooked chicken? Boiled trinity? Don’t waste your time on this recipe.

  3. 3 stars
    Please give ingredients in measured amounts. Your bunch of celery may not be even close to mine. Same with all of the veggies.

  4. 5 stars
    this was a great base to work from! i was trying to recreate my louisiana mom’s gumbo recipe. i added okra (to thicken the soup), several bay leaves, and filé powder, and used Tony Chachere’s cajun seasoning. it turned out just like i remember it. thank you!

  5. Looking forward to trying this recipe! You give nutritional info however I didn’t see portion sizes. It does say 6 servings, but you mention it makes a lot. Can you let us know how much is in a serving? 1 cup? 2 cups? Thanks!

  6. I’ve made this recipe before and loved it! However, this time around while making it, I’m counting calories. What is the serving measurement for 464 cal? Is that a cup or 1/2 cup? Something like that?

  7. How much is a bunch? Cause my old man says it’s way to much. So can I get an actual measurement or a definition for how much a bunch is?

    1. Great question! A bunch of celery is typically about 8-10 stalks or around 4 cups chopped. Feel free to adjust to your taste

  8. Liven in NOLA for 6 years and this is close to the many types of gumbo found. FYI, roux is 1/2 grease and 1/2 flour (lard in old times, veg oil today) – I use a little butter for some of the oil. Broth should be shrimp shells and other seafood parts with some chicken parts if you have them. Taste depends on the quality of the gumbo seasoning. I make my own (and IMHO, Tony Chachere’s is nothing but SALT). Gumbo is an art that requires lots of tasting during cooking to be decent.

  9. 1 star
    Prep and cook time provided are totally false, this took me almost 4 hours to make. Roux recipe is wrong and I had to search elsewhere to make one that worked–it needed much more flour and a medium heat, and took almost 90 minutes. Flavor in the end was pretty bland until I added a ton of salt. Really misleading recipe overall, would try a different one next time.

  10. I wouldn’t say that. l’m a New Orleans
    native and my grandmother always added parsley if she had it on hand. I think it’s really just how your family makes it.

  11. 4 stars
    Burnt the roux twice, the second time it went for 45 minutes without changing color, then the second I turned the heat up a hair, and almost immediately the smell of burnt popcorn emanated. So, I went and bought it pre-made.

    Frustration over wasted time and resources aside, the gumbo turned out well.

  12. 5 stars
    I was unable to find the sausage you used so have been using Keiłbasa czosnkowa garlic sausage instead and oh my goodness this sausage is delicious. I have to buy an extra one because I eat most of it while frying it so there’s never enough left for the gumbo lol.

    I also fry the sausage first in its own fats then use the fat/oil from the sausage to add to the roux. It adds that little extra kick to the flavour.

    I’ve made this probably about 15 times now and everybody loves it. Whenever people come for dinner the first thing they ask is if I’m making the gumbo lol.
    I now have to make very large batches everytime I cook it so I can freeze it so we have plenty for visitors or so we can enjoy it after a long work day. It never fails to taste yummy.

    I’ve tried several gumbo recipes and so far this one is the best… I just hate standing for an hour to make the roux lol. But it pays off beautifully.

    Thank you for such a delicious recipe ☺️

  13. 4 stars
    Recipe is good but true gumbo does not have parsley. I added frozen okra at the end of cooking it so it would soften up but not become slimy.

  14. 5 stars
    This is one of my go to recipes. Yes, add your choice of things but as long as it’s followed Gumbo will be 10/10

  15. 5 stars
    Delicious and it saved me so much time using rotisserie chicken normally I cook my own chicken I will spearf the news. 🤣🤣🤣

    1. 1 star
      Bland and flavorless. I followed the recipe to the letter but had to add a ton of seasonings and herbs at the end which is never as good.

  16. One hour making the roux and it did not reach chocolate color!!! It was caramel color. Anyway, it tastes great! Will try again!

  17. 5 stars
    First attempt at gumbo, I followed this recipe only adding tomatoes and okra. The gumbo was delicious 😋! Roux took right at 45 minutes. I will definitely use this recipe from now on.

  18. Fabulous! I halved the recipe ( roux took 25 mins) only had chorizo available so used that and added jalepenos and tabasco sauce and its unreal! 100% making again. Go a try with my own cajusn seasoning and own broth next time. It too salty then I added juice of a lime and a good tea spoon of brown sugar and wored out fabulous! Xxx

  19. 1 star
    I’m sorry but I’m super disappointed in this recipe. This was an awful and stressful experience. 1 cup of flour is way WAY too much, this tastes incredible but is so, SO insanely thick. It’s so thick it can’t even be considered a gravy. I should’ve used my better judgment and used much less roux. Even after adding 8 cups of broth, it is crazy thick. On the plus side, I now have a huge amount of a sort of gumbo concentrate? Freezing half. Whatever you do, DO NOT use this insane amount of flour :,(

    1. Hi Rachael, The 1 cup of flour is the correct amount for this size of recipe. Next time definitely add more broth (as suggested in the last step of the recipe), to reach the thinness you want.

  20. 5 stars
    This turned out delicious! My first time cooking (and tasting) gumbo so I have no basis for comparison but I sure enjoyed it! It took me about 40 minutes to get the roux that nice chocolate brown so I must have done something right. I could smell the difference in the roux when it started turning darker, definitely more flavor coming out of it. At the end I used a few of the suggestions and added pepper and some Better Than Bouillon roasted garlic paste (not a lot as I felt the gumbo was salty enough.) At any rate it’s very delicious and I’d definitely make it again.

  21. 5 stars
    I had real New Orleans gumbo at a friend’s family get-together. His aunts refused to give details which I understand. Instead, I made this recipe and it was reasonably close to what I had. My simmer burner on stove did great for roux. I cooked vegetables on simmer for 2 hrs and added meat toward the end. Thanks a lot!

  22. 1 star
    I was very diligent about making the roux, but it tasted burned. I fully understand that I probably caused the burned taste, but I followed the directions carefully. My verdict is that making the roux is very tricky.

    1. Making the perfect roux can definitely be one of the trickier parts of cooking, especially when aiming for that deep flavor without crossing into burned territory. It sounds like you were really attentive to the process, which is great! The line between a deeply flavored roux and one that’s burned can be quite thin. Sometimes even a few seconds can make a big difference, depending on your stove and cookware. Don’t be discouraged; it takes practice and a bit of trial and error to get it just right. Maybe try a slightly lower heat next time or a heavier pot if you have one, as it can offer more even heat distribution. Keep at it, and you’ll master that gumbo roux in no time!

      1. Making the Roux in the oven is the easiest way to go. It also prevents the thin line between good and burnt. Set oven to 350. Whisk equal parts oil/flour in a dutch oven and place in oven for 1-1.5 or so. Stir it every 20-30 min and when it hits the dark red color pull it out. Indirect heat keeps you from scorching it and makes it so you don’t have to stand over it stirring the whole time.

    2. You have to cook slow and continue stirring on low-med heat or gwtting it to emulsify and bubble. Not too hot just keep a close eye on it and as you cook doun’t allow it to burn. It should be the consistancy of a smooth paste. Heat your stock up and have it ready to add to the stock and stir vigorously as you add the roux.

  23. I’m making this.for third time. When I have ingredients on hand, it’s time and I love this recipe. I added banned tapes and jalapenos for heat. I love a crusty bread over rice but it’s all GREAT!

  24. I decided to use butter instead of oil for the roux. Next time I need to make sure it’s unsalted. Other than that, it was great!

  25. 1 star
    After stirring the roux for almost an hour with very little change in color, I googled how to do a gumbo roux and it said to cook over medium high not medium low. It quickly turned the right color. However after I put the rest of it together, it was incredibly bitter. Not sure what went wrong. Wound up in the trash and it turned into a pizza night.

  26. I really enjoyed this gumbo..However, I’m not a big fan of parsley, so I substituted cilantro, which tasted great. Otherwise, a recipe I’ll keep.

  27. Just made this. I doubled the recipe except for the celery and I forgot to get the chicken. I made it anyway and can’t wait to do it again. I used family as guinea pigs and it was a major hit. The roux turned out exactly like the recipe stated and gave the gumbo a whole new level of flavor than other gumbo I’ve made. This is a keeper recipe. Thank you for sharing.

  28. I have made this 3 times, will be the 4th this weekend. The recipe as is, is a wonderful starting point.

    I offer a few ‘power-ups’…

    Rather than diluting the flavor w/Chicken Broth, save the shrimp shells and let them simmer for 2 – 4 hours – notice I said SIMMER, do not let it boil (essentially this is a shrimp stock) then add this where the Chicken broth is added.

    I like a little of the celery flavor but over time (as in freeing it) the celery will eventually over power all the other flavors. I put large chunks of celery in and let them cook a while then pull them out. Since the pieces are large, finding them and removing them is easy. I do the exact same treatment w/Okra, leave it large a pull it early (if you wait too long, you won’t be able to remove it).

    Last but not least, when simmering the vegetables, I toss in a few Scotch Bonnets halved so that they too can be removed before they make things too interesting…

    My Power Up’…

  29. 5 stars
    I’d never had gumbo before making this recipe, so I can’t speak to its authenticity, but this was a tasty dish! Worth noting: if you’re using store-bought broth, it will probably be much more concentrated than homemade broth and I would argue you’d be fine with ~2 cups of the stuff with 3 cups of water (though this may depend on the brand).

  30. It’s helpful to add the chopped onion to the hot roux as this adds a bit of moisture to it before putting in the pot with the broth, and will help to prevent a problem when the roux goes into the water. Sometimes that’s a dramatic event as the temps conflict.

  31. I made this the other night and it turned out delicious. The roux took longer than I wanted but the recipe was easy to follow. I added okra and a splash of fish sauce for extra umami. Leftovers tasted even better the next day. Thank you.

  32. 5 stars
    I’m from California, raised in the Midwest, lived in the deep south and this is an awesome gumbo recipe. It came together in the time allotted, beautiful dark brown roux smooth as silk and looked like a page out of a cookbook when I was done. Added a few more seasonings, lump crab meat, and a little extra dash of chicken stock and buddy she’s singing. Thanks for a great recipe.

  33. 1 star
    I give up on Internet recipes and going back to cookbooks that have been thoroughly tested. This was bland and too much work.

  34. 5 stars
    Hi Lauren, this is a delicious dish. I have used your recipe 3 times, each time tweaking and getting better. We love it! Thanks for being a part of our family

  35. 5 stars
    Amazing recipe! Cooked it for the first time yesterday. My family thinks I am some amazing chef. Be sure to season to taste and this is a winner!

  36. 5 stars
    This turned out great but I had to add an additional box and a half of broth so there would be enough roux after adding all the meats. Family loved it

  37. This my go to recipe for killer gumbo. And don’t skimp when making the roux as without a proper roux your gumbo will just be average. The roux is truly the secret to a fabulous gumbo. It is worth the time put in.

    1. Don’t be afraid of the roux. It takes time, but is essential to the gumbo. Make it ahead, if you can; it keeps well for days!

  38. 5 stars
    Baby, let me talk you. This is my go-to. I will serve 14 people Sunday with the recipe. Love it! Love it! I will add my touch but this is now my forever base. Thank you

  39. 5 stars
    I’ve mad this a few times and love it. But need to accomodate a gluten free friend. Can I use cornstarch im plce of flour and if so, how?

    1. 5 stars
      Did you know that glass jars can be used to store roux? And they can be washed and reused many times. Single-use plastic bags are not required.
      The recipe looks wonderful & I’m about to start it (using shellfish stock I have on hand, frozen in a reusable container I just always choke when single-use plastic is recommended because it’s rarely if ever essential. Cheers!

  40. I grew up in New Orleans. Lived and cooked there for 37 years. Making gumbo in our tradition, first you make a very dark roux, the colour of hazelnuts, stirring and stirring. On the point of burning – use the nose! – dump in a mountain of the Holy Trinity, chopped onion, celery and green pepper, to stop it from burning. Cook, stirring a lot, until the vegetables soften. (I add garlic) Then add water, or stock made from shrimp/prawn shells. We never used chicken stock, though, why not?

  41. 5 stars
    Just came back from the States and I had gumbo a few times in San Francisco from supposedly authentic cajun restaurants. Whilst they were good this recipe was was even better ! It’s worth the time and effort to get the rouxe correct . I did also use homemade chicken stock and cajun seasoning. My wife raved about it. Excellent recipe and well worth a try. Highly recommended

  42. 5 stars
    I halved this recipe, and I wish I had made all of it. My husband and I loved it, and we are going to polish it off tonight! I used leftover turkey and my homemade turkey broth. We used regular sausage that was open, and the andouille would have been even better.

  43. 5 stars
    If I could give this recipe 10 stars I would. Even though it was my first time making gumbo, I doubled the recipe to feed a farm full of teenagers. Everyone loved it, ate their fill, and we still had a weeks worth of leftovers. The ingredients are simple and accessible—stuff I usually keep on hand, and the instructions are helpful and descriptive. I use a Smokey Cajun seasoning from the bulk food section of the grocery store and the flavor with the meats and veggies is amazing. The roux is easy to make and thickens the gumbo perfectly. I’m making this now for the 2nd time in a month and it came together just as well. Delish!!

  44. Great recipe but I made one change. I took raw shrimp (peeled deveined tail off) and slowly sauteed in garlic butter, oregano, basil and Cajun seasoning until fully cooked ( basically Cajun style shrimp scampi) and set it aside in that mixture to soak it all up and added it when it called for the meat. Mixture and all. Takes this recipe to another level.

  45. 5 stars
    All in all, the was a great gumbo recipe. I stumbled upon this recipe while researching for a paper. As a person born and raised in Louisiana, I just wanted the Author to know that this meal is technically Cajun cuisine and not American.

  46. 5 stars
    I have made this recipe many times and it is a labor of love – especially to make the roux. I followed the recipe for the most part – but did tweak a few things to season how I like it in which I did add some additional spices at the end. Overall – this recipe is hearty, stick to your ribs good and better the next day. Will make this again and again. Thank you!

  47. 5 stars
    I made this today, I really liked it. My husband said it tasted too much like flour or bread and he didn’t like that about it. So I think since i haven’t made gumbo with a roux before I wasn’t aware of the stages roux goes through. But mine tuned smooth at the like 35 min mark or so, so I added more flour thinking it needed to be that thick cookie dough texture. Then I didn’t cook that a long time. Do you think this could be the reason for the flour taste?Other than that it was great. I love the rotisserie chicken, the shrimp, and the andouie sausage was full of flavor. Mine was also super thick, which my husband wasn’t fond of. So I definitely needed to add that extra broth. I used no salt broth and with all the salt in the sausage, seasoning, and chicken, it was a good choice. I appreciate the recipe. I might go less on the parsley next time too. Thank you.

    1. I’m from Louisiana and make gumbo and jambalaya all the time, but especially around the holidays. You nailed exactly what went wrong. If it tasted like flour, then the flour wasn’t cooked enough. Adding more flour at the end of the roux doesn’t work because the flour doesn’t cook long enough. A roux takes a long time on relatively high heat to “fry” to the dark, rich color and flavor. And the simmer temp of a gumbo just won’t finish the job. Keep in mind that authentic Cajun gumbos are not really that thick like what is found in many restaurants in New Orleans. You don’t want (and I personally don’t like) a thick and pasty gumbo (though a thick roux added to the stock will produce that desired silkiness). Finally, I do use rotisserie chicken for a quicker “weekday” gumbo. However, I like to make large batches of my own chicken stock and freeze in quart containers.

  48. Amongst the worst recipes I’ve ever cooked. I’ve made roux many times but this recipe doesn’t really say what to with it and leaves it sitting to long and none of the vegetables get cooked right. Tasted burnt and undercooked at the same time. Awful flavor as a result. Wishing I wouldn’t have wasted all the ingredients. Bummed

  49. 5 stars
    Delicious but was a bit of work since I had to give the roux so much attention. I used slightly less celery(5 stalks) and a bit more cajun seasoning since I like it spicy alongside extra sausage because sausage is delicious and it turned out beautifully. next time i might pre cook the celery slightly to make it a bit softer.

  50. 5 stars
    Great recipe and worth the effort! I used 2 tablespoons of Cajun seasoning and it was too spicy for some so I made another batch without so I could mix them before freezing. Made the chicken stock as well and I’m sure it helped the flavor.

  51. 5 stars
    Everyone enjoyed it! Turned out better than I thought it would. Took me longer than I thought to do the roux but now I know what to do next time. Thanks for sharing the recipe!

  52. 1 star
    With apologies to the author… I don’t know if this is the worst thing I have ever eaten, but it is definitely the worst thing I have ever cooked. Yes, I made the roux properly with a great consistency, and a rich, chocolatey color. There is zero flavor besides the roux. I just added a ton of salt trying to activate some type of a flavor. Very disappointed after two hours of prep / cooking only to send this meal appropriately to the garbage.

    1. Hi Michael, I’m sorry you weren’t happy with the end results. I wonder if you followed the last instructions step to “taste it and add more seasonings to your liking–salt, pepper, chicken bullion paste, garlic, more cajun seasoning–until you reach the perfect flavor”?

    2. Great recipe but I made one change. I took raw shrimp (peeled deveined tail off) and slowly sauteed in garlic butter, oregano, basil and Cajun seasoning until fully cooked ( basically Cajun style shrimp scampi) and set it aside in that mixture to soak it all up and added it when it called for the meat. Mixture and all. Takes this recipe to another level.

  53. 5 stars
    Holy hell this recipe was wonderful!! Initially I tried to make this without flour, as I like to watch my carbs… however the roux with actual flour is the heart of this dish and cannot be substituted or omitted. After I, very patiently, made a nice brown roux, it completely transformed the gumbo into a dish that warms your soul from the inside out. The kids were silent as they treasured this gumbo. I’m saving this recipe in my collection because it was just so special. Thank you so much!!!

  54. 5 stars
    I’ve made this gumbo at least 5 times since last year and it turns out fabulous every time!! Have been asked to share recipe as well. Thanks for sharing. 🤩

  55. Great recipe, I followed the directions and it turned out wonderful and tasted great. I have a food service background but never made gumbo. My daughter asked if I could make some gumbo while I was visiting her while I was visiting her – came across your recipes and thanks again it turned out great.

  56. 5 stars
    Turned out great, we loved it! If you’re not familiar with how to make a roux, it can be difficult to get right. The directions were very clear and helpful. Thanks Lauren!!

    1. I’ve made this recipe before and LOVED IT. I’m making again for Christmas Eve dinner. However, one person does not eat pork. Would chicken andoullie sausage work as a substitute, or will the flavor suffer?

  57. This recipe was absolute shit! It wouldn’t darken and the end product tasted like flour and I put in and followed the directions to a T! Not only that wasted ingredients and also other spices to try to “fix” this recipe. Gumbo shouldn’t taste like flour nor should the color look like gravy! I tried to recuse it by adding two can of fire roasted tomatoes and letting them simmer into the gumbo- hoping to get that rich red color as well as the authentic new Orlando gumbo flavor. This recipe is absolute trash! This is not authentic New Orleans gumbo by any means! Whoever came up with this recipe needs to go back to

    Cooking school! I’d give this 0 starts if possible. Whole pot of gumbo went straight to the trash!

    1. Hi Kristy, It sounds like you had trouble with the roux. It shouldn’t taste like flour, and it needs to be babysat for a quite awhile to achieve the color change. It’s not a “trash recipe” (as you can see by the hundreds of commenters who have had great success with it), and it was created by a native New Orleanian.

      1. 5 stars
        The recipe was pretty good. I added file and gave it time and it all came together.
        Perhaps some of the people that saw this recipe were looking for something easier? However, I do think that if it doesn’t work for some people, they have a great opportunity to do some research and make their own. It they can start with some research. I don’t know maybe I’m making it to simple. Or, one could critique others and place blame. I fail to see how tomatoes would help a dish that never has tomatoes in it. I would recommend a book called, How to Cook Without a Cookbook. Or use the same device they use to criticize someone for actually doing something. Each is a choice…
        Thank you for your guidance in making this dish.

    2. You can choose to go to cooking school too! Perhaps a better choice than adding tomatoes and criticism to someone’s work.

    3. 4 stars
      Don’t trash other people’s recipe because you failed to do it the right way. Flour when fully cooked to the right consistency with the right color should not taste like flour. Either you didn’t fully cooked the flour, put too little oil, didn’t stir it evenly creating lumps with big pieces of flour not cooked, then it would taste like flour. All famous New Orleans Chefs make their roux the same way. Watch Kevin Belton on channel 8.2. I wish onions and garlic were thrown in right after the brown sausages, then veggies. It would create it own flavor when stir fried rather than adding into broth. Broth should be poured in when stir fried is done so it would deglaze the brown stuff at the bottom where all the flavor is. Then roux is finally introduced into the pot.

    4. 5 stars
      Kristy, your language is unacceptable. You may not like a recipe and still state it respectfully. Insulting someone who put time and effort into being creative is uncalled for. Take your anger out elsewhere. Don’t pollute a positive platform like this with your foul language.

    5. That’s because you didn’t make the roux correctly. Sounds like the oil wasn’t hot enough and you didn’t go long enough. A dark roux takes like an hour and it’s definitely a labor of love.

  58. 5 stars
    First time making gumbo and I am very pleased. The flavor is great! Big hit with my family and co-workers. Yummy!!! Will definitely make again.

  59. 5 stars
    My first time making gumbo, and I’m in awe. It’s delicious! Earthy, complex flavors with just the right textures and just the right amount of heat. Today is rainy and cold – an absolutely perfect day to enjoy a bowl. Will make it again for sure.

    1. Well, if you have ever used Cajun seasoning, then you’ve use garlic powder, garlic powder or fresh garlic pretty much as a staple of Cajun cuisine

      1. 5 stars
        Had never made gumbo before but thought it was a good idea to try and feed 40+ at a tailgate. The positive reviews from all who ate it were amazing. Several people said this was the best gumbo they have ever ate, and quite a few people that were nervous to try absolutely loved it.

  60. 5 stars
    I made this recipe all last winter and today’s the first cool day of fall. My kids and I love it and we hate okra, it’s the devil’s seed pod. If this recipe called for okra I would l leave it out and call it Gumbo as that is what it tastes like. Let the recipe nazis rant and wail and nash their teeth I love this Gumbo recipe. Thank you, five stars!

    I actually make quite a few of your recipes with and without modifications. Thanks for being there for me, a busy single dad to five teens and tweens. You help bring my family together over dinner.

    1. 5 stars
      Used this recipe as a guide, but also used some tips from some PBS cooking show (some LA chef). Thought I had andouille, but no, used kielbasa instead. Used mostly bacon grease instead of all oil for my roux, worked great. Browned the sausage in the fat, removed it and did the roux. Cooked the veggies (used a bit less celery) in the roux, then half the garlic for the last minute or so. Tossed in the sausage and added broth I made from the bones and skin of a chicken I roasted a couple days ago but really didn’t eat. I cut up all the meat and added it for the last 15 minutes of cooking, along with another pile of garlic. Used my own spice blend too. Served over rice and a handful of cooked shrimp I had thawed. I was so hungry and it was so delicious I forgot my hot sauce! I love okra, but prefer this version without it. Thanks!

  61. 5 stars
    This recipe was really helpful for me as I hadn’t made gumbo before. I adjusted it for what was available to me, but even so, I couldn’t have made it without your help! All my friends said they liked it and I was so proud and happy. Thank you!

  62. 5 stars
    This was excellent! I wanted to replicate the delicious gumbo I recently had in New Orleans and this was the ticket. I would reduce the oil to 1/2 cup as I ended up adding another 1/3 cup of flour. I also recommend making your own cajun spice as the store bought will overwhelm you with sodium. I found a recipe on line with 8 ingredients and reduced the salt but added 2t of file spice. Since all I had was frozen shrimp I did not add to the broth but topped each bowl when serving so I could freeze for later (not refreezing previously frozen shrimp.) The broth was silky and rich. This is a keeper.

  63. 3 stars
    I wish I had stopped heating the roux earlier. I kept stirring straight for 45 min going for the “chocolate color” and nothing burned, but the flavor was way too much! I won’t make that mistake again! To make matters worse, I doubled the recipe, so there was a lot!

  64. 5 stars
    This has to be the best Cajun gumbo I’ve ever tasted! I cooked it a few weeks ago and everyone loved it. Everyone wanted a second helping but unfortunately I didn’t make enough, so I’m having another go today.

    I used Kielbasa czonskowa garlic sausage because I couldn’t find the others and it was absolutely delicious so I’m using it again today. I also used king prawns instead of shrimps because I love King prawns.

    This time I’m making the 12 serving one so I know there will be enough for a second helping.

    Thank you for such a delicious recipe

  65. 5 stars
    Really good tasting recipe! First time ever making this from scratch, was a bit intimidated thinking about the roux but not nearly bad at all to make, just have to allot that time where no one is needing anything from you while you’re stirring it. Other than that I added okra to it and just sausage and chicken .. did I be say it really tasted good?

    Indeed, will make again, thanks!!!

    1. You can use any kind of fat that floats your boat. Maybe not EVOO, though. That might taste weird in this application. Clarified butter makes a great roux as well.

  66. 5 stars
    Finally a cajon recipe that is made correctly! All the others are made like soup and so bland and watery. Gumbo is supposed to be thick with a kick of spicy if you like spicy. It can be made different ways but this is the basic recipe that I expect to see especially when watching my mom do it from scratch as a kid. Thank you very much!

  67. 1 star
    I’m very upset, I followed this recipe and it was a disaster! Measurements for Roux was way off. So much time and food wasted to just go in the trash. I had to make something else for dinner.

  68. 5 stars
    Very good gumbo! Made it for my first time using this recipe as a base. I cooked the roux probably about an hour and made some minor adjustments but very similar overall. I tried three different gumbos in New Orleans restaurants over the last week, and both me and my brother think mine turned out better somehow.

  69. 5 stars
    I have made this a few times. Yes, I made some slight adjustments but it is a really good base. I used almost 3 1/2 thirty two ounce no salt added chicken broth, 13-14 ounce package of turkey sausage, and instead of shrimp, I used five tilapia filets. Yes you do have to spend some time with the roux. Patience. After adding the initial tablespoon of Cajun seasonings, I adjusted the seasoning like the author said and then tasted it again. The tilapia was added last as the fish cooks up very fast. Give your gumbo some time. Bay leaves are good too but it won’t make it taste nasty if it’s not there. I was born in New Orleans and lived in Metro NOLA. As far as okra or tomatoes are concerned, it’s about where you came from, but the first gumbos did not have that in it, sorry to disappoint. Eventually through time, some people added that to the gumbo. Just take your time, it will be great. Good recipe. Gumbo is as diverse as the person is cooking it.

    1. There is well researched article on Serious Eats about the West African origins of gumbo. Early American adaptations could be nothing more than okra, tomatoes and onions.

    1. I love okra in gumbo! I add it near the end so it won’t be like mush and we like to put file’ in our bowl at the table.

    1. 1 star
      I would consider myself an experienced amateur chef. I Followed instructions explicitly and the result was just awful in my opinion. Would not recommend.

  70. 1 star
    A waste of time and money!
    I used store bought chicken broth and followed the recipe to the letter.
    It turned out as very very salt thin soup.
    1,5 to 2 litres of chicken broth is much to much.

    1. Sounds like your roux might not have been cooked long enough. The roux is a crucial element in gumbo, and cooking it to the right stage is key to achieving the desired thickness and flavor. Next time, you might try cooking the roux for a longer period, stirring constantly, until it reaches a deep golden brown color. This process can sometimes take longer than expected but is essential for the thickness and flavor of the gumbo. Different store-bought chicken broths have varying levels of salt. If you found the gumbo too salty, consider using a low-sodium option and adjusting the salt to your taste.

      1. Filé is an option if it’s too thin. I would also suggest letting the whole thing simmer for quite a while, either way. The flour needs more time to cook out. I’m making it now and I’m letting it go for 45 minutes and then I’ll taste. It will probably need an hour. Bitter, burnt popcorn gumbo is definitely not authentic.

  71. 5 stars
    Lots of work but well worth it. I used chorizo instead of andouille and it worked great as a replacement. Great instructions and the video especially. It was key to helping me get the roux the right colour. Would make again!

  72. This recipe is a good starting point, but where are the bay leaves, where is the beer and Thyme. No okra, not enough seasoning and the worst part is the roux would is clearly not cooked down in the picture. Gumbo needs to sit and simmer for at least and hour. Think twice before calling this authentic.

  73. 5 stars
    Great gumbo! I think the folks that had a problem had too much heat and not enough stirring. The roux recipe as written worked perfectly for me. I only chopped the veggies finer before cooking. Next time I will cook them in the roux instead of the broth. Oh, and added okra at the end. Thank you for a great recipe!

  74. Wow!!!! I’ve been making gumbo for 30+ years but this was just fantastic!!!! Never thought about using chicken. The only thing I did different was with the chicken. I used 6-7 boneless skinless chicken thighs, seasoned them with Cajun seasoning and pressure cooked them in 2 cups water. I used that broth as a for the de-glaze and veggies and then added 5 more cups of regular chicken broth. I did use a super heaping cup of flour for roux. I followed your advice and made a really dark roux, usually I go to a “peanut butter” look but this time I went to a chocolate/mud color and the difference was amazing. This is a home run!!!
    Thanks!!!

  75. 4 stars
    Great recipe. Easy to make. Curious why no Okra? I always think that okra is essential to gumbo. I add it a few minutes before service. Also a must have is Crystal hot sauce for each serving.

  76. I realize this is an older post, but I’ll ask anyway because I really want to know. In making the roux, your photo of the dark brown roux shows a thick creamy texture that reminds me of a thick frosting.

    My roux NEVER has that consistency. The moment I add the flour to the oil/butter (whichever the case for what I’m making) I get an instant glob of a blob mixture.

    I see beautiful photos of recipes online of creamy roux like you’re. Mines still globs every time. And I do measure correctly.

    Any idea what on earth I am doing wrong? Thanks in advance if ya get this comment/question.

    1. Hi Mary, you don’t need to follow the exact measurements for the roux–they are just a starting point. Add a little sprinkle of flour, or oil as it cooks until you reach the right consistency.

    2. It’s probably coming out lumpy because you add all the flour at once. Try adding it little by little, stirring constantly to blend. That’s how you get a smooth roux.

    3. Mary, I mix the oil and flour well before turning on the heat, slowly add more heat and do not exceed a light bubbly look, we are not frying the roux. It is a long process 30-45 minutes. Pull it off the heat and will look weird after it cools and you do the rest of the prep but will stir together nicely before you add the liquid. Add the majority of the liquid all at once so you do not make a “gravy”! Hope this helps!

    4. Make your roux in a cast iron skillet – start it on a stove top burner, but then transfer it to a 350 degree oven. Give it a whisk every 10 minutes or so. After an hour you will have a beautiful coppery roux… no burning. (Also try checking the internet for roux in the oven. Easy peasy.)

  77. 3 stars
    This recipe was a good starter base for me (never made gumbo before) but I found it pretty bland until I added A LOT more spices

    1. 2 stars
      I have made gumbo many, many times. This recipe just missed the mark. I thought I would try a new/different recipe to switch things up a bit. I’ve never left a poor review, but this recipe just wasn’t good. Followed recipe exactly. I’m sorry to creator as I’m sure you’re a wonderful cook

  78. 5 stars
    OMG!!! This was awesome! Made too much (recipe as is) because only 2 people were willing to eat it, hubs and myself, and the others said they didn’t like spicy or didn’t like shrimp. Sent half the leftovers to work with hubs and I took the other half. Our co-workers are so happy we shared it. Oh Yeah, it tastes even better the next day. 🙂

  79. 4 stars
    Turned out excellent! I also added a little liquid smoke and some Kansas City style BBQ sauce for a little extra sweet smokey and tangy flavor. Just a little of the two while cooking. We have made it twice now!🥰

  80. 1 star
    Being a Louisiana native I thought the roux ratio was off because we typically use a 1:w ratio of flour and oil but I was open to trying new things. At the 10 minute mark the roux recipe listed here was burning on low heat and had the consistency of oatmeal being cooked with not enough water. I went back to my normal recipe of 1:1 flour to oil and had roux in 13 minutes. There is no way that the roux in this recipe can be cooked for 30 minutes. I’ve been making gumbo for 35 years and this roux recipe was a fail. I tried it due to so many people having problems and their complaints were valid.

    1. I’m so sorry you had trouble–the roux can be tricky and is not a set ratio–notice I say, “add a little more flour or oil as needed to reach this consistency”. Also a good roux takes a long time (much longer than a few minutes). There are hundreds of commenters here who have had great success–hope you get to try it again!

    2. I hade a double batch and used 2 cups flour: 1.5cup oil. When I make Roux, I normally mix, go through a dry/sticky phase before it turns liquidy. I stirred for an hour overall to get the right color, never had an issue using her measurements, it went through all the correct phases. I coked at about 3.5(of 10) on our glasstop stove.

  81. Haven’t tasted yet, but never, never again. I had to dump the first rue and now going on another hr,waiting for it to cook dark. Tooooo much work.
    I am a very experienced cook too.

    1. Had no problem making the roux. Adjust the recipe as needed, and to your liking. Sounds like you need more experience 😉

  82. Veggies (at least some of them) need to be fried IN the roux, not just boiled. Plus, seriously too much celery in proportion to onion and bell pepper. Amounts should be equal. Also, not nearly enough Cajun seasoning.

  83. 4 stars
    After, like, an hour and a half i still had a peanut butter roux. Long story short I turned it off… my gumbo isn’t dark, but it tastes alright. I hope I dont get put into new orleans jail or something. Earlier I made it to the chocolate stage and it tasted burnt. I didnt like that

  84. I’ve attempted this recipe 4 times. burnt it twice because it never got to the consistency that you and the video shows. The other two times I added twice the flour and didn’t cook to the browness that you and the video showed. ARE YOU SURE ABOUT THE PROPORTIONS BECAUSE I’M PISSED I WASTED MY TIME AND INGREDIENTS ON THIS CRAPPY RECIPE. Not going to your recipes anymore. That’s a zero star.

    1. I’m so sorry you’ve had trouble with the roux. If it burnt it was mostly likely cooked at too high of heat or not stirred often enough, or both. The flour and oil amounts listed are just a starting point–you may have to add a little sprinkle of each as it cooks, and you stir, to get the right consistency.

  85. 5 stars
    The recipe was great. My wife and I took turns making the roux. Otherwise a very simple recipe to make.

  86. 5 stars
    This is so good! Once the roux is made it came together really fast. Definitely take the time to cook the roux, so worth it. My new go to recipe for Gumbo.

  87. They rue, was a little hard. I had to put a chair in the kitchen. Everything came out Great. Thank you for the recipe/ New at explanation.💛

  88. 5 stars
    I’ve been using this recipe for years. It’s delicious! It’s definitely time consuming to make the roux, but the flavor is completely worth it! I’ve made the roux with butter, olive oil, vegetable oil and canola oil, and have found that canola oil seems to have the best thickening results. Thanks for the recipe!

  89. 5 stars
    This turned out absolutely delicious!! I used a packaged gumbo base instead of making the roux… but 5⭐️ dish & the whole family enjoyed.

  90. 4 stars
    This was insanely delicious.

    My first time working with andouille. A bit spicier than what I would like. Think I’ll use kielbasa next time and use 1 1/2 tablespoons of the seasoning.

    All in all, a very good dish

  91. wow can’t believe how much static you get on a just being very helpful on a great recipe Thanks for posting I’ve been using it and had great reviews with friends. Oh cuz of where I live there are a few variations but thanks

  92. 5 stars
    This is a solid gumbo recipe. I made this last night and it was a hit with everyone, but I don’t understand leaving the okra as an option (but I guess if people aren’t familiar with it, then…). I used rendered pork lard (instead of the oils… your body processes it better) and brown rice flour (one person was GF due to a sensitivity) and I didn’t notice any difference over what I would normally consider to be gumbo. Definitely making it again. This was my first recipe from your site and I’ll check back here for others in the future.

  93. 4 stars
    Thus turned out great for me. Although, I only used the roux method/recipe as I usually cheat and use a base/sifted mix. The roux came out perfect, but it took more like an hour. I was using an enameled pot, tho, so I don’t think my heat was high enough. Added okra and fire roasted tomatoes. I recommend using chicken thighs, strip the casing off your sausage if you can help it, and just give the precooked/recently seared meat a float in the last 5-10 minutes . Mine tastes much different than it usually does but that’s because it’s usually “semi homemade”. We spent a LONG time in the south (my husband as a kid/young adult, me in the military), and I’m not sure if it’s spot on, but it’s damn good. I also admit I could make this in my sleep so I didn’t follow any of the measurements or spicing outside of the roux…which I did use Veg oil for and was able to exact a really beautiful melted chocolate like texture at the end. So ty for that. However, as I do with most of my sauces, I added a couple tablespoons of butter at the end to round it out and give it a good sheen. I used 4 chicken thighs left over/chopped, 4 andouielle/slicedin half then into bote size half moons, 2 lbs raw shrimp, 2 green bell peppers/diced, an entire bunch of Celery/sliced, 3-4 tbl spoons of minced garlic, 64 oz of fish stock, 2 cups of water, a huge diced red onion (wouldn’t be my choice as I like yellow onion but that’s what hub bought), and I think a quarter cup of Cajun seasoning that I make, with salt. 2 cans of fire roasted tomatoes with liquid made it tomato forward, but I like the tang and acid that added. And a bag of frozen okra. Fresh ground black pepper as well. I think this could use some Bay leaf also but I didn’t have any.

    I want to say I agree that gumbo should have okra. I always want to be careful not to bastardize anyone’s culture when making food that doesn’t come from where and from whom I grew up with…so that’s important to me and I also just legit have never had it without okra. It thickens it a little as well, so I just feel for these reasons that the addition of okra is prudent.

    I hope this is helpful, and thanks for helping me make my first scratch gumbo roux!!
    As always I serve this with cornbread, sticky rice, and hot sauce. I also always make a couple /3 gallons of it so we can eat it for a couple days and give some to serve at my mutual aid. Time well spent ❤️

  94. 5 stars
    Delicious! I used butter instead of oil to make the roux and turned out great. Also added okra. Did take a lot of watching stirring to not burn the roux, so plan accordingly. Will definitely make again!

  95. 1 star
    This is not gumbo if you don’t add okra. The word “gumbo” literally is African for okra. The fact that this recipe does not initially contain okra and simply suggest “you can add okra if you want” tells me a lot about the author of this recipe. Not a recipe I would consider worth my time.

    1. You are correct! Without Okra it’s not Gumbo. I do sautee my okra before adding to eliminate the slime.

    2. I’m gonna have to disagree with you, Dr. Emile. I grew up in south Louisiana, and I’d say I’ve had gumbo there at least as many times without okra as with. (I like okra, but I’ll go either way with gumbo.) If you’re making African gumbo, maybe it must have okra. But if you’re making New Orleans gumbo, it doesn’t have to. The African influence brought okra as a thickener, and the native American influence brought sassafrass file, and the European influence brought roux. Louisiana people typically think of the word “gumbo” as meaning a mixture, like the mixture of their heritage, and many cook their gumbo without okra. So authentic New Orleans gumbo can and often is made without okra.

    3. A little charity and kindness goes a long way. Life tip: If this is not something you would say to someone at the store (you would be put in your place), you probably shouldn’t do it online.

  96. 2 stars
    One if the poorest recipes I have ever used. Tutor in making chicken from scratch? Where? 6 servings? The large soup out was ¾ full. None of the measurements for spices were even close to the amount needed. If you have never had good gumbo after using this recipe you would never have it again. Please go to some other site to find a better recipe. Have no idea how this has a 4.9 rating!?!

    1. I’m really sorry you didn’t enjoy it, but I have to disagree with you and think that something must have gone wrong in your preparation. This is a treasured family recipe from our friend in New Orleans (and I’ve had gumbo there, and all over the south, and this recipe holds a candle to the best I’ve had!).

  97. Thick and gelatinous. Not a good recipe. Ended up using 12 cups of broth to thin it out and it is still thick and flour tasting. Wow. Needed to triple the spices for any kind of flavor, hope I have salvaged it for the night.

    1. I’m betting you didn’t cook be your roux long enough. I make a brick roux in the oven over 2 hours, and used it the next day. Turned out perfect

  98. There is one glaring flaw in this recipe–no matter how much you make, it will never be enough! Everyone will be begging for seconds and thirds so be prepared to not have any leftovers! I’ve never made a roux from scratch before, but this recipe was very helpful in its instruction and I successfully made a great roux my first try, which made for the best gumbo I’ve ever had! My only issue is I think I accidentally added a bit too much oil, so my gumbo came out kind of oily, so next time I think I’ll strain off the excess. But this is exactly how gumbo should be–nice and simple, with a deep, flavorful roux and lots of holy trinity and okra, and I definitely recommend this recipe.

  99. I have made gumbo for years using a roux made with butter and flour, and simmering vegetables and meat for an hour. This recipe with vegetable oil roux and less time simmering is so much better. Who knew cooking gumbo in less time would be a better gumbo. This saves me so much time. Also when serving guests gumbo i always make it a day ahead as it is so much better the next day.

  100. 5 stars
    Overall I loved it. The flavor was rich and hearty, especially with homemade Cajun seasoning. Both me and my boyfriend had seconds. My only qualm is that the recipe seemed a little vague so I read through some comments to get advice, but my end result was delicious and I will definitely make again.

    The roux took me a little while; I started off at a 3 on my electric stove since it tends to be touchy and run a little hot, but at half an hour it hadn’t done much so I increased it to 4, giving it breaks when it started to get too bubbly and adding a couple more tablespoons of flour then and every 15 minutes after that trying to thicken it up. At 1:20ish, I finally had a dark caramel/pb color and decided that was good enough. It darkened a little more as it cooled, and everything else went pretty smoothly.

    I started with 6 cups of broth and ended up increasing it to 8, but I didn’t add all of the chicken I had stripped since it seemed like a lot. I also only used 5 stalks of celery. Next time I think I’ll start the roux a little hotter and with more flour and see how it goes… I read a couple comments saying a dark roux takes way longer than 30 minutes, but as for myself (as well as many other home cooks I’m sure), spending 3 hours babysitting a pot on the stove isn’t feasible. I also think I might like some more color? I may throw in a red bell pepper or swap out the cayenne I added for some spicy red chilies.

    Can’t wait to try it tomorrow!

    1. Use a dutch oven and make a roux in the oven.

      I set oven @ 350F mix the roux and literally head to the seafood market and prep while leaving. Roux + stock is key and just peel shrimp and use shrimp and a crab if you can.

      I’ve made this so lazy with oven roux method. Prep takes 15-30m if making own stock, all while roux is going. Take dutch oven out, dump veggies into roux raw and cook on stove top now. add stock and then add sausages (Depends on type).

      Dish is awesome to make if you have errands because passive cooking dish.

  101. 1 star
    I really wanted to love this recipe, but I had to start over. I cooked the roux until it was chocolate brown and when I added the broth it just wouldn’t mix together and when I tasted it, it was definitely a burnt taste. I scraped that roux and made a new one that was light tan and finished with the rest of the recipe. It was delicious. But I wouldn’t waste my time on the dark roux.

    1. It does sound like the first roux was burnt. You want to cook it until it’s chocolate colored but on medium/low heat, stirring constantly, so it does not burn. A light roux will work fine, but wont add the same depth of flavor.

  102. 4 stars
    I made this over the weekend with the home made chicken broth recipe. It was very good. Only thing I did not like was there were no ratios for the veggies. Also I simmers the raw veggies for an additional 30 mins after the 7min boil. Below are my ratios.
    2 cups Celery
    4 cloves garlic
    1.5 cups Onion
    .5 cups parsley
    1 table spoon cajun spice
    4 stalk green onion

  103. Horrible! Recipe is off — flour broth ratio is off. Gumbo was extremely thick. Total waste! Never again, at least not this recipe.

    1. So sorry it didn’t work for you. If it was too thick all you need to do is add more broth. Making gumbo is really a labor of trial and error. You’re going to have to develop “instincts” when cooking, especially when cooking gumbo. My first time making gumbo I burned the roux and the okra made it too slimy. Welcome to the club!

  104. I’ll give the credit for at least trying to create an “authentic”new Orleans style gumbo. And there is 2 kinds. Chicken or seafood
    . This recipe combines the chicken with shrimp. Not authentic. I am a national awarded chef as and I grew up in New Orleans and every summer I was out in the gulf of Mexico trawling for shrimp from the age of 10. I have traveled abroad and I stick to original tastes and procedures as I only know. I use the peeled shrimp casings to create my stock while my roux is under ow heat. Very low.. butter and flour. And as any true Cajun will agree. Your time is not adequate to achieve the smooth nutty flavor a copper penny roux should be. Watch video’s of Justin Wilson. A true cajun… if your heat is to high on simer.. pick your iron pan up of the heat and use a wok stand to create the distance. A 45 minute roux at the copper penny color is a burnt roux. It should take at least 3 hours.. mine takes 4 hours. We do not purchase Cajun sesoning.. we create it. Not hard and you have control over your heat.. cayenne can get hot.. . Okra celery onion tomatoes and sassafras (gumbo file) is with the process and the roux is not really used to thicken the stock but a set towards your true authentic flavor. You will achieve tightness from your okra and sassafras more than you think. Gumbo is not thick , it has a consume texture and tightness. Over your rice.. which is authentic mahatma or watermaide long grain rice and we don’t have potato salad on the side. That has to be a joke, right.. .might as well have it with a muffilata… seafood style uses crab shrimp even crayfish.. as we might call a mud puppy.. crawddad… few other names out there. Anduile is cajun.. best .. I will not make gumbo.. chicken or seafood, without it. I’m afraid to look at the recipies.. but for sure.. this recipe is no where close to a true coolness creation..

    1. I definitely recognize there are many, many different ways to make gumbo. You’re welcome to share your own recipe online.

  105. 5 stars
    I live in the pacific north west, and we don’t have any places that serve this. Since I love food and wanted to try it, I looked up dozens of recipes and decided this one was the one to try! Well I figured on spending about 4 hours, and that was about right. But the end result was really good, so much flavor! The reason it took me so long was I made my own chicken broth, as well as cooking the shrimp. But all said this is worth 4 hours in the kitchen!😊

  106. 5 stars
    Tried this recipe a couple of years ago for my son on his birthday, he loved it so much I make it for him every year!!thank you even though the roux is a labor of love 💗

    1. 1 star
      Yes, unless the poster is only keeping positive reviews, this is the truth, and should be out there for people to read. The roux is abysmal, and a waste of ingredients. Wish I had known before I wasted the day on it.

    1. Avocado oil would be better because olive oil would create so much extra flavor in the roux. Also avocado oil is a high temperature resistant oil and olive oil isn’t. I’ve made roux out of grapeseed oil and I feel avocado oil would be good too. Plus it’s much healthier than vegetable oil.

    1. 5 stars
      If you read and not just the recipe she said you can add okra. Most people don’t like okra it’s a personal preference. It’s still yummy. Add a scoop of potato salad and some French bread. I was raised in South East Texas. It’s authentic.

      1. 1 star
        I dont like okra. But in gumbo it’s a must. It adds thickness just like the gumbo file does. If you use the roux to create the texture that’s between stew and consume, without okra and sassafras. You have a heavy roux taste. When the okra is added, let it simmer down some. The slime is not there and the flavor and texture is.

  107. We made it and it was delicious, with a few modifications and suggestions:

    – There was a strong herbal taste to it, most likely from the parsley. I added about 1.5 cups of parsley, so it might be helpful to specify an amount in case the bunch turns out to be bigger than normal.
    – In step 3, it was unclear if your instructions were to pour them into the stock pot with the roux or a separate pot. You may want to specify.

  108. This is why tourists think the gumbo in the French Quarter is good. I live in New Orleans and we don’t make gumbo like this. This is New York city gumbo. It might be good but not how we make gumbo.

  109. 5 stars
    Excellent! My wife and I were looking for something new to try and this looked good. We weren’t disappointed. We improvised just a bit making the turkey broth, but wouldn’t change a thing.

  110. 5 stars
    This was a TDF recipe! The roux process was stressful initially…after 30-40 min I was so glad I stuck with it…DELISH… the rotisserie chicken is a brilliant idea 🙂 one of our all-time favorite dishes!

  111. Thank you for sharing this recipe. I’m going to make this for my dinner. * with jasmine rice. I’m going to also add some lump crab in my gumbo.
    Merry Christmas

  112. 5 stars
    This the best! Made it for a Thanksgiving week with the Fam, and they asked for more! Two evenings of gumbo! Everyone asked for the recipe!

  113. I will definitely be making this gumbo for the Christmas holidays, I will make the chicken broth by cooking a hen, broth will taste much better than the rotisserie chicken.

  114. 5 stars
    I have made this 3 times now and I need to thank you. This gumbo is full and rich, so savory and satisfying. I made it tonight as my family begins to recover from this post pandemic flu trifecta stuff. This will warm us to our bones and speed the recovery. Thank you!

  115. My mother-in-law taught me to make gumbo over the phone. I was in Tennessee and she was in Mississippi. I told her that my roux was not the right color. she said keep stirring, I did and it turned out great. I worked for a doctor that trained in New Orleans, I made him gumbo and he said it tasted like the gumbo at Charity Hospital where they kept a pot going all of the time. I thought he would never quit eating it. I lost my recipe. Glad I found yours. Thanks so much.

  116. 5 stars
    So so so good. I’ve been craving gumbo for a while but the only place in my town that makes it sells it for $8 a bowl. So I decided to try and make it for the first time!
    I only used 1 TBSP of Cajun seasoning. I did not have actual chicken broth so I used 6 teaspoons of chicken bouillon powder with 6 cups of water.

    I also did omit the shrimp.

    I will definitely be making this more often! My husband LOVED it too!

    1. 4 stars
      Making this soon and I’m curious, in the instructions i printed you add a total of 6 cups of broth. The ingredient list shows 12-16 cups.

  117. Hi Lauren. I tried your recipe two years ago and then I lost the recipe. I had looked for it but I just couldn’t find it. Well tonight, I found your page and I wanted to leave a comment for the recipe first before I save it. I used tilapia instead of shrimp and I believe turkey or beef sausage, along with rotisserie chicken. Looking for a gumbo recipe that was authentic to New Orleans was very important to me, as I was born there and raised in the suburbs. Your recipe was so delicious and definitely full of familiar flavors. Thank you for taking me back. I have my go to recipe again, and since it has gotten cold where I live, I will be making this very soon Lord willing. Thank you! No tomatoes are the best to go with gumbo, hands down.

    1. 5 stars
      This is Maria. I made the gumbo today and it came out amazing. There are a couple of things I did change up a bit, but still an amazing base for me. My hubby and picky toddler ate this right up so that’s double points for me! Our fish has to have fins and scales, so no shrimp, I used tilapia. I also added a few more cups of chicken broth and I made a small broth with tilapia, and added that in. I only used a little more than a tbsp of creole seasoning. I used smoked turkey sausage as well. Delicious! Thanks again.

  118. That recipe is the bomb making the ruex is yes the key never did it like this before will always now fantastic

  119. Delicious recipe! My first time making gumbo and it was truly better than what I’ve had in restaurants! Thank you! My wife loves it!

  120. 4 stars
    I think I slightly burnt the roux, also only cooked for 40 mins, thinking if I do it again I’ll try for a little longer. But overall, not bad! Esp for my first time making any kind of soup! Tasty recipe. Not hard to make. Couldn’t find green onion at the store and not a fan of shrimp, so left that out.

  121. 5 stars
    This is the second time I’m making this recipe. My family truly enjoyed it last time. Today I made my own chicken broth and chicken rather than canned. I am also tossing everything into the crock pot after preparing everything as described. I love that it makes a lot and will be great for freezing half for a meal later in the month.

  122. 5 stars
    This was amazing! I will be making this over and over. I added blue crabs to the recipe. This was Tony the tiger great!

  123. 5 stars
    Absolutely the best Cajun gumbo I’ve ever had and I have Louisiana roots and grew up in Texas. Thank you for sharing your recipe!

    1. I just made a big pot of this! Love it my entire family loved it! Will deffently keep this recipe to make again! Thank you for a great recipe!! ❤️❤️❤️

  124. 5 stars
    Someone posted in the comments that they use Kacy’s gumbo mix. So I bought it off Amazon and tried it. If you are looking to control calories, this would be a good substitute. I made a batch with just shrimp and calories without rice, come to about 130. The homemade gumbo is double if I make it low fat and even higher if I use all the fat added. The flavor? No comparison. The recipe on this website is phenomenal. So there is that. Any box next we have a hard time keeping up with homemade.

  125. Made this for the first time. Nailed it. Great recipe. Great instructions. I added a little butter to the rue, ( just cause my family likes butter lol) I think it gave it a little more flavor. Will be using this recipe for now on for gumbo.

  126. I made this with tallow instead of vegetable oil and it was AMAZING! I read on another blog that you should cook the roux for an hour so I gave it a go. It was wonderfully dark brown and added such depth of flavor. We will definitely be eating it for a few nights, the recipe is huge!

  127. 5 stars
    I don’t think the failure to brown had anything to do with the type of oil–your temp was probably a little low and you needed to keep on browning the roux. Nothing wrong with moving slow–better than burning your roux, for sure. I’ve even used bacon fat for part of the oil, and actually recommend doing so!

  128. 5 stars
    You know, it was perfect when you hit it at the end with your choice of hot sauce to your desired heat level.
    Really a great recipe!

    1. I’m making this right now, but I was a little confused on the garlic. Does it go in whole or was I supposed to mince it? I crushed the cloves so it’s kinda in between whole and chopped. Not sure what I was supposed to do there!

  129. 5 stars
    This is my second making this. Wonderful recipe. I didn’t have any vegetable or canola oil on hand so I used garlic infused extra virgin olive oil. It didn’t brown up dark even after an hour of cooking so I assume it’s the type of oil. I added a teaspoon of crushed red pepper flakes for some extra heat. Will be making this for years to come.

    1. Olive oil has a very low burn point and extra virgin has an even lower. Garlic also burns easily. Extra virgin isn’t for cooking it’s a dressing so be careful as this will make food bitter.

  130. 5 stars
    This is my 2nd time making thus recipe and we love it! I also add okra to it and diced carrots. I had turkey keilbasa on hand and fried it up first before adding.
    This is definitely my go to gumbo recipe!

  131. I’ve made this gumbo twice now, and it is absolutely amazing! My family devours it like there’s no tomorrow. This recipe is on par with the best gumbo I’ve had in Houston restaurants, which is saying something. No other recipe needed. Thank you!

  132. 5 stars
    I made this recipe exactly I added okra and this is by far the best gumbo I’ve ever had it is truly outstanding I will make this for the rest of my life I couldn’t believe how intense the flavor was I don’t tend to taste until the recipe is done and the flavor was mind-blowing

  133. 5 stars
    Made it according to the recipe with a few tweaks, added a few more shrimp, added fresh okra and some homegrown tomatoes. Made my own Cajun seasoning based on the linked recipe. Turned out fabulous and my wife wants me to make it for company. Definitely a keeper! Thanks!

  134. 5 stars
    Man oh man is this good! I was thinking the whole time I’m stirring the Roux” this better be good”. Met my expectations! I did add 1/2 can organic stewed tomatoes, some 1tsp basil and thyme with a 1/4 tsp pepper flakes. This is a keeper! Thank you for not adding okra! Too slimy for me.

  135. The word “gumbo” is derived from an African word that means okra. It is bizarre to me how many Cajuns do not know this

    1. It’s not that we don’t know. We just don’t add okra or tomatoes to gumbo because it’s better without it. 😉

      While I’m here…a “bunch” is not a valid measurement, and here are a few additional tips: recipe needs less celery, like 3-4 stalks is enough, it needs more garlic, and you pre-chop the veggies and add to the roux at the right time to cool it down.
      Don’t use precooked chicken, use breast and thigh meat if you don’t want to break down a whole chicken, and deglaze the sausage pan with the chicken broth before adding.
      Gumbo needs to simmer a lot longer than 5-7 minutes to meld the flavors but add the chicken toward the end to give it the best texture.

      And the poster above is right, you pre chop all the veggies and add to the roux at the right time to cool it down.

      P/S To the other guy above…I also only like okra fried 😉

      Good luck!

  136. This is totally delicious. I was leery when I first read this, I would not have thought sausage and chicken and shrimp would be good together, but boy was I wrong. I did use a few cayenne peppers and banana peppers from my garden, and added NO spices except black pepper. it was fabulous.

    1. 5 stars
      Personally like many, I do not care for okra unless it’s fried. Did you know gumbo also has more than one definition?

  137. Made roux came out nice. Vegetables added with bay leaves thyme.chicken,sausage,shrimp and corn on the cob served over rice. Delicious thanks

  138. It was great, but I couldn’t get the roux to turn that brown color. I stirred it over medium low heat for about an hour and it stayed the same color.

    1. It will turn brown, you just need to keep cooking it and depending on your stove (gas or electric) you could increase the heat a little.

  139. 5 stars
    1st time to attempt to make Gumbo, & MAN, it is SOOOOOO good!!!

    Obviously the most time consuming was the Roux, but TOTALLY worth it.

    Thank you for the great recipe!

  140. 5 stars
    I’ve been trying out different Cajun dishes every week, and tonight I used your recipe to try gumbo for my first time. I thought it turned out really well. For the roux, I found myself fluctuating between heat levels 3 and 4 (out of 10). I probably cooked the roux for about 40 minutes; I was running out of time to serve dinner by a certain time and had to move on the rest of the recipe. So it wasn’t quite as dark as pictured here. I don’t think I burned it, as I was stirring quite vigorously the entire time, but it was smelling a little bit like burnt popcorn; no black bits in the roux though. Based on the comments here, it would seem that if I actually burned the roux that the gumbo wouldn’t taste very good.

    I did find that the end result was a bit more soupy than I was expecting (the pictures here look quite thick), but it was very tasty. Next time, I might try using less chicken broth.

  141. 5 stars
    Definitely a keeper and will make again. As someone who has been cooking for 50+ years, I get a chuckle out of the comments. This is a simple recipe but requires patience. Medium low on my electric stovetop is #3 setting. It didn’t start ‘browning’ until the last 15 minutes (of the 45). I almost turned the heat up a bit and was glad I didn’t. When it says ‘heaping’ cup of flour…believe ie. Total, I ended up using 1 1/2 cups of flour. During the first half hour, I just came back and whisked it, scraping the bottom, every 4-5 minutes. During the last 15 minutes I had to stir constantly. I did not precook the andouille. I tossed it into the pot with the vegies. At the 15 minute mark for the vegies, I stirred in the Cajun seasoning and a bit of salt and cookied for another 15 minutes on simmer to finish cooking the sausage. With 3 minutes left, I stirred in the shrimp. Perfect! For those who say this isn’t authentic…nothing really is. Even in Louisiana, I found a vast variety of difference in how gumbo was prepared. Some use tomato, okra, file powder, etc. Some don’t. They are all authentic.

  142. 5 stars
    This gumbo is amazing! I add more seasoning and add thyme and bay leaves and okra but it’s DELICIOUS! For those that say it’s not good, they’re just not following instructions or not tasting it before serving. I always add more seasoning than listed. Heavy salt and pepper too!

      1. I use frozen okra no slime and add it at same time of other veggies. I never have slime. I add a bit of tobasco as well.

  143. My friend tells me the only way to make a true gumbo is use an ingredient called file` not flour to make the roux. Have you heard of this,? and does it really make a difference in the taste?

    1. File’ is ground sassafras. I typically don’t use it.

      But, if you do….add it to your bowl instead of the pot. It can make your entire pot of gumbo too thick and earthy tasting.

  144. 5 stars
    Easy to follow recipe. Took longer than 1hr 20 minutes more like 2hrs 45 minutes but only because the roux! Definitely saving this recipe

  145. 5 stars
    I almost never leave reviews, rate a recipe, but this is rich and delicious and a crowd pleaser. I will make this again and again. Thank you for sharing it.

      1. This has happened to me Laura. Most likely burned the roux. If you burn the roux then all the gumbo is ruined. If you have any idea that the roux is burned, throw it out and start over.

  146. 5 stars
    Came back from the Texas coast with a bunch of crab and added it to your recipe to make my first gumbo. I made my own broth by cooking raw shrimp in shell first.
    My roux was a beautiful chocolate brown and oh my goodness…following your recipe made this gumbo so delicious! Thank you for sharing! Absolutely loved it!

  147. 4 stars
    Down in Louisiana, we make it a little differently. First of all, we have different types, such as seafood, beef, chicken, etc. Also, we don’t measure, we just add, and it tastes delicious, but your recipe is fantastic.

  148. This was horrible. I made it as instructed, the rue was awful and ruined the whole thing. Your instrctions to let it cook until forming a cookie dough consistency means that it cooks too long and tastes really bad. Yuck.

  149. Not authentic N’Orleans gumbo. If you’re making chicken and sausage gumbo, you start by stewing your own whole halved chicken in chicken broth and celery, remove to debone.. add in green onions and seasoning, roux and un-browned smoked sausage. Unbleached flour makes the best roux. Now for Seafood Gumbo, my parents won awards and no one I know ever used precooked shrimp. Seafood gumbo is a long recipe and takes most of the day to make including peeling and deveining our own shrimp and picking through lump crabmeat for shells.

    1. Finally, someone that must be from Louisiana or have roots here. I’m not knocking the recipe but I’ve never heard of using precooked shrimp. And yes, you have to peel and devein you own shrimp and pick through lump crabmeat for shells. We also add the “Holy Trinity”(bell peppers, onions and celery) to the roux, not boil it in broth. Enjoy!

  150. 1 star
    I followed this recipe to a T – I even made my own chicken stock – sorry, it had such an overwhelming flour taste – inedible. Again, followed directions exactly and took a long time for the roux and it all looked exactly like the pictures, but really not good due to floury taste. Had to spend money on take out after spending most of my day cooking this. Very disappointing.

    1. I’m really sorry it didn’t work for you–but something must have gone wrong in your preparation. This recipe has hundreds of comments from people who had great success.

    2. Did you add flour to the roux toward the of the process? Under cooked flour is the only reason you would taste it.

  151. Yum! Didn’t have sausage or chicken but added lump crab meat at the end. Came out rich and delicious.

  152. That Joes seasoning is $33 for a 1.3 pound bottle. Try Tony Chacheres instead. Delicious and hella cheaper.

  153. I use this recipe every time I make gumbo. I am now trying to count macros and I see the nutrition info but do not see the serving size. Is it 1 cup? How many pieces of shrimp and andouille sausage would be in that serving size?

  154. 5 stars
    Fantastic and authentic!
    Only one question: This clearly makes more than the listed 6 servings, so I’m curious what serving size is used to calculate the nutritional info (494 calories, etc.)?

    Thanks for an amazing meal!

    1. Hi Brian! Glad to hear you are loving the gumbo. The nutritional info is based on 6 servings. Thanks for stopping in to review and comment!

  155. Thanks for the recipe! Here is what I did:

    1. Followed the roux recipe, but realized that it was going to make too much for the serving size I needed. Ended up removing about 1/2 cup of the final product
    2. The roux took about 90 minutes for me. I cooked it on really low in my cast iron dutch oven.
    3. I added my veggies directly into the roux (after I removed about 1/2 cup) and sauteed for about 10 minutes.
    4. I added the garlic, cajun seasonings, and pepper
    5. At this stage, I was making gumbo for a vegan and non-vegan crowd. So I separated part of the mixture to a different pot for the vegan.
    6. For the non-vegan, I added 2 cups broth from boiled seasoned chicken breasts (saved the chicken breasts to shred for this recipe)
    7. For the vegan recipe, I reconstituted about 2/3 cup of dehydrated wild mushrooms. I poured the mushrooms and the liquid into that pot and stirred. I also had pre-seared vegan sausages to add later
    8. I cooked each of the mixtures for about 30 minutes before adding vegan sausage for the vegan, and the shredded chicken and chicken sausage for the non-vegan.
    9. For the non-vegan one, I added halved shrimps at the end.

    Overall, delicious!

  156. My favorite go to take & bake store did not have gumbo for Fat Tuesday so I decided to try this – OMGOODNESS
    It is so good! Now my husband asks for this on cold days. 🤣😵‍💫🤣

  157. 5 stars
    Gumbo made right is an involved process! But once you make to the end, you’re good! This recipe turned out GREAT. Instead of precooked shrimp I added my seafood in last and raw and let it simmer to avoid overcooked chewy shrimp. I also added in crawfish tails and smoked turkey necks.

    1. 5 stars
      Great idea. Do the smoked turkey necks add a strong smoked flavor of is it kinda mild. Crowded are perfrct.

  158. 1 star
    Not satisfied . I have family in Louisiana and I would never serve this to them . Felt like I wasted good meat and time to make . I’ve followed many gumbo recipes to the tee. This was the worst hands down.

  159. 5 stars
    My husband and I would order gumbo from our favorite restaurant, but unfortunately it closed down. I decided to try this recipe for a Fat Tuesday celebration, and oh my goodness, it was just as delicious as the gumbo from that restaurant we loved. I will definitely be making this again and plan to try your other recipes as well.

  160. 5 stars
    The gumbo recipe is very good and it made a great gumbo thank you so much for sharing the recipe

  161. 5 stars
    Patience is correct on roux. 40 minutes of constant stirring and heat regulation. Gumbo was a hit. I had opened container of vegetable broth in frig so used it up before adding chicken broth.

  162. 5 stars
    It was delicious! It was simple to make. It just requires a lot of patience for making the roux. Also, try to devein jumbo shrimp and put it in last. Shrimps should not be overcooked.

  163. 5 stars
    I used this recipe to make gumbo for our Christmas dinner. This was my first time making it and it was soooooooo good. Everyone loved it! I did add crab meat to the recipe and used raw shrimp and cooked prior to adding it to the pot with all the juices from cooking them. I did not use the whole celery, but just chopped up the leaves. I made the gumbo the day before Christmas to let it sit over night and it was extremely flavorful. The total cooking time was a lot longer than expected. The roux alone took almost 2 hours, but it was all worth it. I am most definitely making this again for my kids’ birthday party this weekend.

  164. 5 stars
    Best gumbo I’ve ever had! Note, cooking times are much longer. I cooked the roux for almost 2 hours and the finished pot of gumbo for an hour and a half. Also, try sautéing chicken thighs after cooking the andouille sausage instead of the rotisserie chicken. Truly the best ever!

  165. Just made this recipe, and I love how it looks. The flavor though came out tasting as raw vegetables. So I would recommend cooking vegetables first. Otherwise I definitely recommend!

  166. Loved this recipe, the gumbo came out fantastic! I did have to use quite a bit more flour than called for, probably closer to a cup and half to get the consistency right, but the flavor was tremendous and turned out beautifully!

  167. 5 stars
    It turned out very well. I added a bit more flour but otherwise turned out fairly tasty 😋! It had a great flavor!

  168. 5 stars
    This was sensational!!! Aside from the sore wrist making the roux, it was worth it. Turned out perfectly!!! Thanks so much for sharing.

  169. I just made this tonight. It’s very good. I added cayenne pepper for a little kick. If it weren’t for the kids, I would’ve used andouille and more cayenne. But it’s delicious as it is. Thank you for the recipe!

  170. 4 stars
    Used this recipe my first time making gumbo. I appreciate the details on how to make a roux and such. Tasted retry good. Would’ve been better with okra, which I didn’t think about adding until after I was eating it.

  171. I made a vegan version of this and it was so good! I replaced the sausage with a spicey plant based sausage, added fried tofu, and plantbased chicken crumbles. Served over brown rice. Thanks for the recipe it was pretty easy to follow and since I never made this before I was nervous but it worked out great.

  172. 5 stars
    Best Gumbo EVER!!! I generally cook with a lot of yellow and red peppers, so I used those instead of the green pepper since I had them on hand. I also opted to air fry okra and sprinkled it on top rather than cook them in the gumbo.

  173. 5 stars
    easy to follow recipe. My very first time making Gumbo! I went to New Orleans in November and sampled lots of Gumbo! This recipe brought me right back to the French Quarter!

  174. 5 stars
    After browning andouille sausage, I removed the sausage to a plate, sautéed the veggies in the sausage pan on medium low heat before adding all the big pot with roux and broth. Added uncooked, thawed frozen shrimp at the end.

  175. 5 stars
    I have always had problems making dark roux but your instructions were easy to follow. Family loved the gumbo and asked me to make more for our New Years get together!

  176. Missing the gumbo file. I added two teaspoons and a few dashes of Louisiana hotsauce. These two things take this recipe from being a nice soup to remerable gumbo.

  177. My Dad is from Lake Charles and he taught me how to make gumbo. I love it how you have the the badic recipe and you add what you like to it. He didn’t serve it with potatoe salad bit I like potato salad so I’m not opposed to it. We also don’t put okra in ours but serve it on the side for those who do. I grew up in San Francisco so the crab we use is dungyness. It is not as sweet as blue crabs but is very meaty and earthy. I just finished making a pot!

  178. 5 stars
    This recipe is very authentic and so delicious!! I come from a family of foodies…born in the deep South and have family New Orleans. This recipe reminds me of my childhood visiting my ‘Aunt Glo’ (Gloria) who is a phenomenal cook and the queen of Cajun Cooking! I made this for my family for our Christmas dinner and it was a total crowd pleaser…even the foodie critics agreed it was the best they ever had!! Problem was everyone wanted some to take some home and there was no leftovers for the cook! Oh well…had to sacrifice the left overs for a meal that no one will ever forget! Well worth it! Thank you for sharing! 5 Stars!!

  179. Love the recipe. One thing you mentioned at the end is potato salad. You should try the gumbo on top of it. My aunt and her family which are authentic Cajuns have always done it like this. How authentic are they you might ask. Her parents only spoke Cajun french from Lake Charles area.

  180. Delicious! I used cassava flour to make the roux, turkey kielbasa instead of pork kielbasa, and 3 chicken breasts instead of a whole chicken. Turned out amazing.

  181. 5 stars
    Simply outstanding. The rotisserie chicken didn’t look great so I roasted my own and made the stock the day before. Also made my own Cajun seasoning. Everything was really easy and tasted great. As promised it was even better for lunch the following day.

  182. Not authentic, I’m a full blooded coonass, you never mix chicken and shrimp in a gumbo! Please STOP saying it’s gumbo, when you’re making a chicken and shrimp soup!!!

    1. One of the great things about gumbo is your can improvise and make changes based on what you like. Nothing wrong with combining chicken and shrimp.

  183. 2 stars
    I had to go back and downgrade my rating. I doubt the author ever even cooked this. Not only are the boiled vegetables never right, it’s under seasoned. Also, why would you use precooked shrimp? You get less shrimp flavor (and it needs MORE flavor) and if you cook long enough to marry the flavors the shrimp fall apart. I was born in NOLA and raised in Louisiana and I’m ashamed that I didn’t trust myself to make up my own recipe. My mama would spank me!

  184. 1 star
    Not good. This is the one and only time my husband didn’t LOVE my Cajun cooking. I don’t know why I went with this recipe, it seemed different. I was hoping for better but next time I will stick to what I know.

  185. 1 star
    This is the absolute worst recipe I’ve ever made. It’s so awful it’s hard to know where to begin. It’s heavy, too much oil, the directions are not clear, it’s got zero flavor and it’s a waste of expensive ingredients. I cooked the roux perfectly for 40 mins..all downhill.

    1. 1 star
      Way too much flour. I should’ve stuck to my original authentic Cajun recipe but it had been a long time since making and I was second guessing myself. All I tasted was roux and flour, no seasoning. Cut it in half.

  186. Great recipe will try but going to substitute sausage for crab. My husband and I have to watch pork intake. Cooking for Christmas great recipe. Keep up the good work.
    ⭐⭐⭐⭐⭐

  187. 5 stars
    I made this in the beginning of November. It was a huge hit. I’m hanging solo for Thanksgiving, tomorrow, so I’m making it as my meal. Thank you for sharing this recipe. I have nothing but praise for it. God Bless.

  188. Thank you for this delicious recipe! It was easy to follow and came out so good. Already made it a second time.
    Just a hint: Making the roux in the way described here took way too long for me. So I baked the flour beforehand for about 20 minutes at 200 degree Celsius and then added it to the oil.

    1. Good morning.2 questions:
      *How does the baking of the flour expedite making the roux?
      *Do you just put the flour in a pile on a cookie sheet?

      1. Baking the flour browns it and makes the nutty flavor come out – it jump starts the roux by about 1/2. You can also buy jarred roux. It is the quick and easy way and the roux tastes just like it should.

  189. I made this for company dinner last night. It was enjoyed by all 6 of us and half us (the men, ha) had seconds. I added some tomatoes.
    Delicious!!!

  190. File and okra make a gumbo thicken, though a roux can be used. But this is a different gumbo. If you begin at Panama City and go west through LA, stopping at all the Mam and Papie’s to taste the gumbo, you will find it is served a hundred ways. Potatoes at first, and then rice as you get farther west – a soup – until you get into NO where you will get it served over rice. Right in the middle, in Navarre, it is best!

  191. Let me start by saying I’ve never made nor had gumbo so I can’t speak to it authenticity. I DO know that this came out VERY VERY good! My family loves and has asked that I keep this in rotation. Thank you for the recipe.

  192. 5 stars
    Made this recipe tonight and it was fantastic. We didn’t change a thing and the taste was beautiful. Thank you!

  193. I’m actually from New Orleans…born and raised…and down here we do not add shrimp to our chicken and sausage gumbo…that’s in our seafood gumbo dish…

  194. Easy enough recipe though its not really a gumbo without the file powder… File adds a complex earthy flavor and also works as a thickening agent. Also to be called an authentic New Orleans style gumbo, okra and jalapeños need to be there..

  195. 5 stars
    Oh My!!!
    This is amazing. Definitely a keeper. I’m a Yankee from up north, but lived in the South for many years. This is so good. Thank you for sharing this.

  196. Way too much onion in this recipe. Use a small yellow onion (not a large) or a half of a large. Also, if you want your veggies soft (like most gumbos), you should probably sauté them first.

    So I’d say it’s a very good recipe with some tweaks:

    Half the onion
    Twice the pepper
    Half the parsley
    Sauté the veggies first (to soften)

  197. 5 stars
    Yummy! If you add okra, I recommend a package or two of the dried snack (Trader Joes sells). I like to serve it over dirty rice cooked with red kidney beans. Thank you for this!

  198. Have made this twice, now. Incredibly good!
    Recommend adding okra and limiting broth to 6 cups.
    For an added treat, substitute genuine Wild Rice!

  199. 5 stars
    Great! Love Gumbo a true American melting pot recipe that takes French, American Indian, Spanish, German and African ingredients And cooking methods into one dish!

    1. John Coffee, I like your opinion on this classic dish. Tonight I made gumbo and had to be creative with some of the ingredients but it’s still looking to taste really good. Mine started with homemade turkey stock and white and dark meat from the leftover thanksgiving bird. I had a “cheat” package of dehydrated gumbo vegetables and seasoning. I also added a can of Rotel tomatoes and chiles, some more fresh chopped celery and shallots, a can of seasoned black beans with the liquid, some chopped ham, some leftover cooked brown and wild rice, some shrimp, and an assortment of seasonings that compliment gumbo flavors. Didn’t measure much precisely as I’ve been cooking by taste and experience for more than 50 years! Planning to add some file powder to each bowl. Wished I had okra and didn’t make the roux, but this was a “finish off the turkey” dish for the most part. Sometime when I have all the ingredients I will try this specific recipe. In the meantime I encourage folks to trust themselves and learn to be creative when they don’t have all the ingredients for a recipe. In many ways recipes for soups, stews, casseroles, etc are intended as guidelines for what you think tastes good together, and often using what you have on hand. Experimenting is a large part of the fun of cooking.

  200. Heated my Roux for 1 hour on medium low and still couldn’t achieve chocolate colored roux, it was a caramel color. Seemed a little runny so I had more flour, but maybe too late..it was added around 30 minutes.

  201. 5 stars
    Truly delicious recipe! This has become my go-to gumbo recipe. The roux makes all the difference in creating the deep flavor. Thank you for posting with pictures! Really helps to understand how long to cook the roux.

  202. 5 stars
    This recipe was a HUGE hit with my whole family. I added okra and a seafood medley to the recipe. It was unbelievably good. I will be making this again!!

  203. Young lady I have been making gumbo at the elbow of my long gone grandfather for 40 years. You got this right but for the OKRA. Gumbo is Bantu for okra. You are not making gumbo if you do not use Okra. You have made stew. As a creole myself this was a recipe is very well written. Thank you for not being condescending. However if you could add a little historical context to what this meal comes from. That would make it all the Richer. Because you see gumbo is the whole world in a spoon. Enslaved people brought okra seeds to America. It’s a soup thickener. So if you don’t like it because it’s slimey, you have to cook it down.

    Otherwise enjoy your stew.

    Camille-Bettina

    1. I love your addition that a meal such as this goes hand in hand with heritage. Thank you for the Okra addition. This was my first time making this gumbo.

  204. Cutting up and then Browning the chicken keeps it from becoming stringy. It takes longer than an hour to prepare properly.

  205. 4 stars
    This recipe is 100% the real thing. I’m from Louisiana and if you follow any gumbo recipe on the internet this is it! Well done!

  206. 4 stars
    Thank you for this tasty recipe. The roux flavour was a bit strong, but we went on the low side with the stock. I plan to make it again.

  207. 5 stars
    I made this for supper, DELISH! Unfortunately, my hubby is allergic to chicken so I used smoked pork shoulder. It was still fabulous. Also had a yellow pepper instead of green. Leftovers are in the freezer amd I will take on an upcoming vacation. Will be great to warm up and serve over rice in the condo!

  208. 5 stars
    Recipe was easy to follow and turned out pretty good. I added a lot more Cajun spice and okra. It was definitely better the next day. I Didn’t think the shrimp were necessary and I usually love seafood. May need hot sauce too.

  209. 5 stars
    Excellent. Since this is “tastes better from scratch” and I had the time, I made my own stock from one fresh chicken carcass, the shrimp shells, salt pork rind, a celery, a carrot and an onion. Made fresh Cajun seasoning with the aforementioned recipe as well and followed the instructions here. Highly recommend.

  210. 5 stars
    Delicious…rustic savory taste. It was pretty mild following the recipe, added a couple dashes of Louisiana style hot sauce over white rice and it was awesome!

  211. 5 stars
    I made this mostly to recipe but added okra. It was delicious. Using a rotisserie chicken saved huge amounts of time. It was delicious.

  212. 5 stars
    First time! It was great!! Made my own cajun seasoning from the link provided and it was amazing!! Thank you
    It was a homerun!!

  213. 5 stars
    This is pretty close to my own recipe, and I’d like to add to it to make it my/your own..
    Make you own Cajun seasoning, and omit salt and cayenne. I use Chef Emeril’s blend from his recipe: https://www.foodnetwork.com/recipes/emeril-lagasse/chicken-and-smoked-sausage-gumbo-3645600
    I use a mix of homemade and Tony Cachere’s.

    Use Smoked Paprika instead of sweet.
    If you can’t find any, use liquid Smoke as you’re adding vegetables. It usually contains vinegar, and this gives the vinegar time to cook off.

    Alternatively, I’ve never met a person that boils the trinity. It must be sautéed, or “sweated”.

  214. Unfortunately this was so bitter and salty that we could not eat it. We had not even added the meat when we tasted it.
    The broth was home made without salt. I have no idea what we did wrong. What a disappointment.

  215. 5 stars
    My first time making Gumbo and it was a hit! I skipped the sausage and it didn’t matter because the recipe is already so flavorful. I used Tony Chachere More Spice for the creole seasoning.

  216. 5 stars
    This is a great recipe. I used Tony’s creole seasoning. I find that it lacked a bit of acidity. I would recommend adding the juice from 1 lemon or a 1/4 of a cup of apple cider vinegar. Adding a can of diced tomatoes is also great way to round out the flavor and counter the saltiness (though adding tomatoes seems to be controversial in some parts of Louisiana) and a couple tablespoons of asian fish sauce can add a perfect amount of umami and bring out more flavor in the shrimp.

  217. Great concept but very greasy. I would cut the oil in half and substitute more chicken broth. Otherwise this is great.

    1. If you make a dry rue in the oven there is much less grease. Also drain the grease after cooking the sausage and just use 1 or 2 tablespoons.

  218. Though it was great the night I made it, the next day though it was really salty. Thinking of trying low sodium chicken stock, and not using the Polska kielbasa. Just the andouille sausage and chicken.

    Worth trying again!

    1. Many Cajun spice mixes are mostly salt. It’s easy to make your own and control the salt level. I had a similar problem.

  219. 5 stars
    I just tried this recipe – my first time cooking cajun. I love it. So do my father and my wife. Thanks a lot. I’m looking forward to trying more.

  220. 2 stars
    It turned out bland and too salty maybe due to the saltiness of sausage and rotisserie chicken I added. Won’t be making it again.

    1. Maybe you missed step #7? Taste and serve: At this point taste it and add more seasonings to your liking–salt, pepper, chicken bullion paste, garlic, more Joe’s stuff or more chicken broth–until you reach the perfect flavor.

  221. 5 stars
    Excellent foundational recipe! I fell in love with gumbo 55 years ago. My grandmother made it out of leftovers and some fish & crab we kids would catch in the bay. Secret was the rue. Your proportions are spot on.

  222. 5 stars
    Epic Gumbo! This was so new for us and so fun. I really wasn’t even sure what a good authentic gumbo would taste like! This is just fantastic! The roux gives it a deep, rich, nutty flavor that’s unbeatable and unexpected . 100% will hold onto this recipe and make it again! We do like spicy and we may have gone overboard on the chicken amount so did add more Cajun spice along the way with red pepper flakes and a couple jalapenos . No other alterations and it doesn’t need any! We love it!

  223. 5 stars
    Amazing gumbo packed with flavor, a big hit in my house!! I do have a question, if I freeze the leftover gumbo and reheat it, can I store the leftovers of the gumbo I reheated?

  224. I try it your way and it turned out excellent. I have to say my family loved it! Thank you for sharing your recipe with us!

  225. 5 stars
    I used quail breast for the meat, amazing Aidells Andouille, and Gulf shrimp. The process was a bit stressful because I was so afraid I would burn it. But these instructions were so helpful. Thank you Lauren! I did add more flour while stirring the roux.
    My family was crazy about it with Jasmine rice on the side of the bowl. The amount of meat to roux was perfect. I put the left overs in the freezer and they tonight it tasted even better! That just doesn’t happen. While making the roux, I said “never again” and now I am thinking of the next time I can make it and use up the quail my husband has brought home. I doubled he recipe.

  226. Thank you. I live out off the Atlantic Coast in Canada (Newfoundland) but for many years lived in Texas and often went to Louisiana. Married a Southern wife (now sadly gone). Haven’t made a Cajun gumbo for a while–decades now that I think about it–usually going more Creole. Saw this and decided to show the kids the differences since they were home. Different ingredients as southern ingredients hard to obtain here: I used 3 different kinds of local peppery/paprika-y sausages, meat from 2 roasted duck legs and the meat from 2 roasted chicken thighs. Threw in 1/2 a red pepper as well.

    Anyway, kids (grown now) had never seen a true dark roux as I typically go brown roux for Creole gumbo. And they thought gumbo had to contain shrimp and tomatoes by definition. (Guess I’m a bad parent!) But they were impressed.

    GREAT article and, yes, authentic recipe. No frills. Just downright good Cajun cooking with minimal “fancy” ingredients but a lot of love. I find it amazing to this day how much taste Cajun/Creole chefs can get with the most basic of ingredients with sufficient knowledge (**cough** red beans and rice/calas fritters/etc. **cough). The original settlers who worked out this cuisine were simply awe inspiring.

    Thanks again.

  227. 5 stars
    I’ve made so many gumbos that ended up being a total flop but after making this recipe verbatim, it’s absolutely DELICIOUS. I was so happy with it!! I’ve made this recipe so many times because of how good it is. I add in okra for extra veggies and will be adding crab meat to give it even more flavor.

  228. 5 stars
    I have been sitting on this recipe forever and finally decided to make. I used shrimp and turkey sausage. I didn’t have the patience to let the roux get super dark but it was still a nice brown. I also added Gumbo file which is ground sassafras leaves and hot sauce to get the right kick. The spicer the better for my household. Gumbo is delicious and flavorful and I will definitely make again!!

  229. 5 stars
    This was easy and yummy. It’s a bit too smoky for my kids. Is that the seasoning I bought or cooking the roux a long time?

  230. 5 stars
    You won’t have to worry about having a lot of leftovers with this dish. My family almost at the whole pot of the gumbo. It is delicious and easy to make. The worst part was having the patience to make the roux. This will be a regular meal in our household. Next time, I am doubling the batch.

  231. 5 stars
    Yummy AF and I don’t usually make complicated stuff, but this was good. Your own Roux being dark and home made chicken stock makes the difference.

  232. I made this per the recipe for the second time yesterday…and it came out great both times. For the second time, I:
    –used a whisk when cooking the roux. It worked infinitely better than a cooking spoon
    –after flipping over the Andouille, I threw in the chopped yellow onion…to “sweat it” a little bit.
    –I made a homemade broth using six bone-in but skinned thighs (threw in some onion, celery, bell pepper, and thyme for flavor). So this gave me the homemade broth AND the cooked chicken.

    Otherwise, I did everything else per the recipe. My wife and two teenagers absolutely LOVE this dish. It will now be part of our arsenal of dinner dishes!

  233. 5 stars
    I’ve been wanting to make gumbo for some time now. I had no confidence at all that I could make the roux properly. After a generic search for gumbo recipes I came across your website. Everything was well laid out and the pics and video were great. Me and my wife went right to the market and picked up whatever missing items we didn’t have. Still being very nervous about making the roux I definitely kept the heat lower than I probably should have. It took me just over an hour to achieve the right color, but I did get it and now I know better for next time. Everything else went great and me and my wife had a great afternoon working together to make it. As far as taste… it was absolutely delicious…. every bit as good as some of the best gumbo we have had in the past. Thank you so much for such a great recipe and for a great afternoon spent with my wife.

    1. Try the oven roux. I tried it and never looked back. Its the only reason I still make gumbo or ettouffe.

      1. Thanks. An absolutely superb way of civilizing the making of a roux (and turning it from an ordeal into a genteel, low intensity, almost pleasant experience.

  234. 5 stars
    Thanks for the encouragement to be patient with the roux. I actually let it get DARK this time, and it obviously makes or breaks the recipe. I left out the green onions and garlic cloves – the recipe for the Cajun spice had enough of the extra flavors to make this one extraordinary meal. Thanks for sharing the recipe!

  235. 5 stars
    My husband and I made your gumbo the only thing I did different is add crab meat! It turned out great!! Thanks for the recipe.

  236. 5 stars
    Best gumbo recipe next to my grandma’s! Added file at the end because I love it. Gumbo is a labor of love, so I don’t rush the roux – mix a drink, recruit company to chop veggies while I stir and 45 minutes later I’m looking at a perfect roux. It turned out amazing!! Thank you for sharing!

  237. 5 stars
    I have made this recipe a number of times now, and it is delicious!!! The only two changes I made we’re adding some crab meat and filé! The roux does need to be cooked at a higher temperature than indicated, but that’s just a personal preference.

  238. I made this recipe today for the third time, and it was the best test! My husband asked me to use olive oil in the roux, even though other internet sites advised against it. It worked out well! A beautiful roux resulted. Our gumbo simmered on low all afternoon and it tasted so good! Thank you for all the steps and for the video instructions, as well.

  239. I’m making this recipe for the third time and want to share my experiences. First time—the roux took almost two hours to make because I was afraid I’d burn it. Great flavor, however. Second time-I did burn the roux, but just started over. However, my Dutch oven had gotten nice and hot, so my new roux was perfect in hardly any time at all. So today, third time, I’ve heated the pot with water that has simmered a while. But today I’m worried because my hubby wants me to use olive oil. Everything I’ve read says not to use EVOO for gumbo roux. I’ll report how this turns out!

  240. 5 stars
    Loved this. Turn out just as planned and tasted great. Was not as difficult as I expected when I first read the directions. Really like the shortcut of buying the rotisserie chicken and making my own broth. Keeping this for future use!

  241. 5 stars
    Made this recipe with frozen okra, and a package of 6 fresh dark chicken quarters (bones/skins removed, and chopped up into bite size pieces). I also fried the roux/ingredients in a pan as necessary, but I used a slow cooker so that it would cook low and slow while I was asleep (I work overnights and sleep during the day). I woke up to a delicious gumbo that I could freeze in portions for my lunches. Only things I need to remember are to use shrimp without tails (they fell off the shrimp in the stewing process), and to use a LOT of cajun seasoning. I added a quarter of the bottle to the gumbo, and I still need to add more when eating it. It really is a strongly flavoured, yet delicious, dish. Thank you so much for this recipe.

  242. 4 stars
    Despite so many issues expressed by a number of folks echoing my own with getting the roux to the proper color and texture, IT IS DELICIOUS! I shared the results with a number of friends, and it got rave reviews. Including from me 🙂

    I think the main roux issue is the temperature indicated to cook the roux…medium low did not work for me, though (see earlier post) maybe my difficulty had to do with using a far different pan than Janet (metal vs. porcelain-covered cast iron, i.e. Le Creuset). However…

    My curiosity got the best of me, so I consulted a couple of chefs (particularly those associated with New Orleans cuisine), and every one of them had an issue with the burner temperature, indicating roux is *always* cooked at medium high – which is why you must stir constantly to avoid burning. For me, that made perfect sense. Easy fix. My gas stove dials range from low to high, with med low, medium, med high in the middle. My medium low took me 2hours and 20 minutes to achieve the chocolate color, along with having to add a full 1/2 c. flour to achieve the desired consistency. I only record this to help anyone else. I AM SAVING THIS RECIPE IN MY ARCHIVES – live and learn.

    So, thanks, Janet! Another wonderful yummy recipe for my files!

    Best,
    Patty

  243. I’m glad to find a traditional gumbo recipe. The others were a perverted rendition of base recipe. I couldn’t remember how much oil to flour, and I read your entire recipe. I’m pleasantly surprised to find an authentic (EXCEPT FOR THE COOKED CHICKEN LOL) recipe. I’ve been cooking professionally since I was 12, so I can be a snob about recipes. Thanks!

  244. 5 stars
    OMG!!! I am a newbie to gumbo but your directions made it so easy and took my fear away when I thought I was going too far with my roux. I excluded the chicken because I was only prepared for sausage and shrimp, but it was still filling and oh so yummy!! I used Slap Yo’ Mama yellow cajun seasoning and it had just the right amount of spice for us. My kids who hate spicy foods were even giving it a thumbs up! We’ll definitely be making it again!

  245. This recipe is horrible. For the amount of flour and oil, there was no way to get it light brown in 30 min. and the consistency shown in your picture. It was too dark and tasted burnt and awful.

    1. Hi Janet, making a roux can require practice. If it tasted “burnt” it was burnt, and you’d need to start over.

    2. If you let the skillet get too hot, it is likely to burn – and that can happen in seconds. I made a roux tonight, took about 30-35 minutes on medium heat (the setting on my electric stove top for this is 4), stirring the ENTIRE time with a whisk to get it to chocolate brown. Sometimes, I turn the heat down for a few minutes….I use an iron skillet, they hold the heat and can get really hot. Yes, patience is required because you do have to constantly stir or the roux will burn. By the way, I don’t make my gumbo like this, but I expect this would work. There are hundreds of ways to make gumbo….and if you season well, it will probably taste good. I typically use a combo of chicken stock and stock made from shrimp shells and heads and the smaller parts of crab that are too labor intensive to get the meat out….just smash them and cook them with the shrimp shells. this will add lots of flavor to your stock.

      1. You have to constantly stir it. If you don’t you end up with butnt flour. As the author says, add oil or flour to get the consistency you want.

    3. 4 stars
      Hi Janet – see my subsequent comment. I wonder if making the roux in that amount of time to get it that DARK (without burning) needs a specific kind of pan. I used my LeCreuset Dutch oven, at exactly “medium-low heat” on a gas stove, and after 2 hours+ (I kid you not – fortunately I had set aside the entire day as a pajamas-and-cook day, LOL) – and the addition of a full 1/2 c. more of flour, it refused to get that thickness in the photos, or that dark brown – I did not burn it, either. I notice in the video she used a metal type pan for the roux – my Dutch oven is enamel-coated cast iron – hmmm. So since the roux is designated as the KEY ingredient…it’s concerning. Wanted to share my experience with you! There’s more info in my comment. I also am puzzled that the shrimp used in the recipe is cooked ahead of time.

    4. You have to constantly stir it. If you don’t you end up with butnt flour. As the author says, add oil or flour to get the consistency you want.

  246. 4 stars
    It tasted exactly as I hoped! Since I don’t eat pork or shellfish, I used Turkey sausage, and turkey stock that I made from the Thanksgiving turkey. The roux did take about 25 minutes but I stayed with it and it worked out perfectly. I suggest that you note how long it should take in your instructions. I too added some okra, just because, that’s what I expect in gumbo. We will make it again, Thanks!

  247. 5 stars
    This is a great gumbo, the Roux gave it a very deep nice flavor. Both the kids and my Luisiana born husband loved it. I could not get enough of it. So delicious.
    I did not have rotisserie chicken so I browned chicken cubes on the sausage fat, then cooked the chicken with the vegetables. I used canned broth and a great Cajun seasoning I picked up in Louisiana recently.
    I froze half the gumbo so we are excited to have those leftovers soon. Hopefully it is as tasty as fresh.
    Thank you for sharing!!

  248. Truly a hit in my household of picky eaters! I added okra because it’s a personal favorite but it would’ve been great without it too.

  249. 4 stars
    Delicious recipe and first time making gumbo! Ours featured chicken, chorizo sausage, mussels and shrimp. Would have rated a 5 but roux directions called for excessive browning that would have led to burning if entire recommended time was allowed for stirring process. Otherwise, all good and will definitively be making this gumbo again.

    1. That’s exactly how you make it. Any fasrer ,and you end up with an inferior product. I rnded up on this page because, I couldn’t remember the portions. Otherwise this is a very traditional recipe that, shouldn’t be deferred from.

  250. 5 stars
    Once I got past making the roux, I felt like a champ! Great recipe. We had this for our New Year’s meal and I believe it will become a tradition. Thank you! For those who are panicked about the roux, I suggest watching YouTube. It gave me all the courage I needed!

  251. I enjoyed this recipe, however, was a little disappointed that you didn’t add okra. I ended up adding it.
    My husband really liked it.
    Thanks for sharing.

  252. 5 stars
    This Gumbo was insanely good!! I did not have any okra that was not breaded. So I added some chopped spinach. Oh man was this good. Thanks!!! Yummy goodness!!

  253. Could you please recommend a “good brand” or source to purchase quality andouille sausage? I’m looking to replicate my Grandma’s authentic gumbo and I specifically remember her saying “there IS no substitute for GOOD andouille” 😎 thank you in advance!

  254. 5 stars
    HI! I have made this twice now. It is really really good! The second time I made it I doubled it. My husband loved it and I did too. Thanks!

  255. 5 stars
    This turned out so delicious. I have tried other Gumbo recipes and the family didn’t like them. However, this was a hit with all of the teenagers. I will be keeping this recipe!

    I was asked why I didn’t make French Quarter Beignets for dessert.

  256. 3 stars
    Really wanted to love this recipe, but I cooked my roux to a nice dark, chocolate color (think 72% dark chocolate) and it had a terrible, bitter, burnt taste (it took 35 minutes to get to this color, so I figured I was on the right track). I think stopping at a roasted peanut butter color or milk chocolate color would have been more appropriate. Keep in mind that the roux is incredibly hot and will continue to cook as it sits in the pan or pot (mine turned to a 85% dark chocolate color even after I removed it from the heat). I thought maybe all the fresh vegetables and stock would dilute the burt flavor, but it wasn’t enough. Ended up throwing it all out. Hopefully the next time with a lighter colored roux will make it a success.

    1. Hi Brian, if it tasted or smelled burnt, it’s because it was burned. You have to cook it slowly, stirring constantly, with a lower heat, to make sure it gets dark brown, without burning. Hope you get to try it again soon!

  257. 5 stars
    This was the first Gumbo recipe that I have made from scratch and was truly happy with. It is a very good recipe. Next time, I hope to add okra. The store was out.

  258. 5 stars
    Lauren,

    My husband, son, and I made this gumbo for Thanksgiving dinner today, and it was nothing short of amazing! We all took turns stirring the roux and pitched in to make side dishes. The gumbo was the star of the show. We have a 20-year-old spiral notebook that holds all of our most cherished, tried, and true recipes. This is the one most recently added. I want to thank you for sharing it with the rest of us!

    1. 5 stars
      Great recipe. I made the Cajun seasoning that was listed but cut the salt in half and the cayenne powder in half. This worked out great since boxed chicken stock is high in salt anyway and it wasn’t too spicy. I also added okra and gumbo file. This ones a keeper.

  259. 5 stars
    I’m from Nola and can agree this is authentic and THANK YOU for keeping tomatoes out of this recipe. TOMATOES DO NOT BELONG IN GUMBO.