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 mins
Cook 1 hr
Total 1 hr 20 mins
Add to Meal Plan

Ingredients
 
 

For the Roux:

  • 1 heaping cup all-purpose flour
  • 2/3 cup oil (vegetable or canola oil)

For the Gumbo:

  • 1 bunch celery , diced, leaves and all
  • 1 green bell pepper , diced
  • 1 large yellow onion , diced
  • 1 bunch green onion , finely chopped
  • 1 bunch fresh parsley leaves , 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 Shrimps , pre cooked
  • cooked white 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, 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

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: 464kcalCarbohydrates: 5gProtein: 12gFat: 29gSaturated Fat: 3gCholesterol: 116mgSodium: 1303mgPotassium: 371mgFiber: 1gSugar: 1gVitamin A: 230IUVitamin C: 38.4mgCalcium: 94mgIron: 1.7mg

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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. 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.

  2. 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.
    ⭐⭐⭐⭐⭐

  3. 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.

  4. 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.

  5. 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!!!

  6. 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!

  7. 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.

  8. 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…

  9. 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..

  10. 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.

  11. 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)

  12. 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!

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

  14. 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!

  15. 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.

  16. 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.

  17. 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!!

  18. 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.

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

  20. 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!

  21. 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.

  22. 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!

  23. 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.

  24. 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.

  25. 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!

  26. 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.

  27. 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!!

  28. 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”.

  29. 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.

  30. 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.

  31. 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.

  32. 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.

  33. 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.

  34. 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.

  35. 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.

  36. 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.

  37. 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!

  38. 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?

  39. 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!

  40. 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.

  41. 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.

  42. 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.

  43. 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!!

  44. 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?

  45. 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.

  46. 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.

  47. 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!

  48. 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.

  49. 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!

  50. 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.

  51. 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!

  52. 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.

  53. 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.

  54. 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!

  55. 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!

  56. 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.

  57. 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

  58. 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!

  59. 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!

  60. 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.

  61. 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!

  62. 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!!

  63. 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.

  64. 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.

  65. 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!

  66. 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.

  67. 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!!

  68. 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!

  69. 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!

  70. 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.

  71. 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!

  72. 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.

  73. 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.

  74. 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.

      1. How can there be gumbo without file? Also, I was taught by my mother-in-law to add okra, and we love it that way.

  75. 5 stars
    This recipe is SO good. I made a couple adjustments the last time I made it that I’d recommend. I used half oil and half bacon grease. I added a Tablespoon of gumbo file powder–a must. You can find it at your local grocery. I also added a bunch of sliced okra, and some hot chili powder to taste. Also added some crabmeat. Tho not a necessity I find it boosts it up a level. Finally, I cooked it with a smoked turkey leg. All of this is optional but since I’ve made this recipe a few times, I figured I’d toy around with it a bit. These additions made it fantastic. Be aware the Cajun seasoning is very salty so don’t overdo it.

  76. 5 stars
    First time making this recipe and got raves from all! I also had to play with the Roux and ended up adding several Tablespoons of flour to thicken it up. One other note was adding frozen cut okra as a favorite veggie in this dish made it absolutely perfect!! Enjoy.

  77. I have always wanted to make Gumbo, but was a little put off by the amount of ingredients in it. However this seems to be a relative simple recipe, and I am going to make it for Thanksgiving since it will be only my husband and me for dinner.

  78. 1 star
    This was absolutely disgusting. I always heard gumbo is all about the roux. I cooked and stirred for an hour and it looked just like the pictures but tasted like oil. No amount of seasoning covers that up. The oily taste and texture was awful. I literally threw this away. What a waste of ingredients. Will stick with jambalaya in the future.

    1. Hi Jacob,
      Im a chef and I normally us butter instead of oil. Try that next time. its a better taste and I was always taught that you make a roux with equal parts butter and flour. hope this is her;pful for you!

  79. 4 stars
    Tried this recipe for the first time today. Its pretty good except for the roux, way to much flour and oil for the size pot of gumbo I prepared. Will probably make again but with that one major adjustment.

  80. 5 stars
    Smoked all the meat from raw and used the smoked chicken carcass for the broth (including the skins)… 12 hours in the Crock-Pot and strained with a French Press for clarity. Didn’t use any parsley, but otherwise adhered to the recipe. The result is fantastic, wish I could attach the aroma to this post!

  81. 5 stars
    Easy to follow instructions and my husband LOVED it!! I have never tried to make this before because I do not like spicy foods. Followed the instructions (made my own Cajun seasoning via the link) and he loved it. Especially amazing since I didn’t taste it along the way. A new favorite!

  82. 5 stars
    The recipe is on point. There are a lot people out here who claim to know how to make this delicious poor man/woman cuisine. I prepare the cajun style myself. (Smoke turkey necks, hen, sausage and shrimp. )

  83. 5 stars
    I have made this recipe a half dozen times and the only thing that doesn’t work for me is the ratio of flour to oil for the roux. Other than that I see no need to change anything to make the best gumbo I ever had that didn’t come from the gulf coast. Lotta love in it for sure!

    1. Same for me on the flour ratio. But other than that this recipe did work well. I have tweaked it of course being who I am. Thanks for the recipe.

    2. Wanting to make this for the Alabama v LSU football game in a few weeks. Wondering about the oil to flour ratio for you. Any tips? Thanks!

      1. For those asking:

        Coonass here, just make sure you flour is covered with oil. You’re essentially “cooking” the flour til dark or chocolate colored.

        If the flour is covered in oil while you mix and stir, you’ll be okay.

        Savoie’s premade Roux will cut this recipe time in half. Walmart sells it. It’s not bad at all.

        Make no mistake, most of the flavor comes from a properly darkened Roux. Dont get to burt butter colored and call it a day – you’re only short changing yourself.

        Go DARK CHOCOLATE on color, but be sure you’re not letting it stick and burn.

        Heart healthy people try to use as little oil as possible, but the flavor comes from the darkening in oil and patience.

        Good luck!

        Ps, if I dont have Tasso (can be hard to find outside La), i throw a but more sausage and a little smoked paprika to get the flavor.

        It works.

  84. Perfection in every respect. Well balanced with just enough kick. Beautiful too. I made it without chicken. Had some crawfish tails and leftover mini scallops. That’s hit the spot!

  85. 5 stars
    This is some delicious gumbo. I followed the recipe, just added okra along with the other veg and more spices along the way to taste, as suggested. I cooked my roux on a bit lower temp so I wouldn’t smoke out my kitchen and it took about 50min to reach that dark coloring. Prepped it a day in advance and stored it in a glass jar in the fridge. Thought it ended up a tad bitter (first time making it) but as the gumbo simmered and spices/herbs added it really took on a great flavor. Spices I added: ground thyme, oregano, paprika, garlic powder, ton of black pepper, along with a Cajun blend. Was a tad salty but it evened out with simmering and serving with rice. Will 100% make again.

  86. Thanks for your recipe, I have made it several times and it is pretty authentic! This is coming from a New Orleans gal. I will say however that usually gumbo has either meat or seafood. You don’t usually put in both. I would recommend sticking with only chicken and sausage, or making a seafood gumbo where you’ve got shrimp, crab meat etc. etc.

  87. 5 stars
    Mine came out WAY too salty but this is not the fault of the recipe. Double check your cajun seasoning and if it has salt in it, tread lightly!

    I mixed it up with rice and it was still really good.

      1. Yes there is a need for okra for thickness if you want thickness..
        Most gumbos recipes have the roux.
        You have to had okra or file to make it thicker .
        A roux purpose is not to thicken something, A roux serves as the base for “most” gumbo recipes where a rich deep, hearty flavor, and texture is desired

  88. 5 stars
    This was delicious! I added chard (I know, that’s not right!!!) because I had no okra but it tasted really good with it any way. My teenage son is a picky eater & he had seconds!! (Although some of the veggies got left behind! Oh well…

  89. 5 stars
    This recipe is perfection! We made it exactly as the directions stated except we threw in a few fresh jalapenos for extra heat. Don’t make any other gumbo recipe. This is the one!!

  90. 5 stars
    Thoroughly enjoyed making and eating this delicious Gumbo. I cannot get Andouille sausage in New Zealand, so I used a spicy Mexican one. Fortunately, our local supermarket has just stated stocking Cajun spices and a few other ingredients. This is a winner which I shall be feeding my family when lockdown is over and we can get together again.

    1. I haven’t tested in either (mostly because the rue is the most time consuming part and must be done on the stove–everything else comes together quickly.)

  91. If you don’t live in Louisiana it can be hard to get the seasonings and ingredients to really make an authentic gumbo. This recipe needs Gumbo Filè and more seafood stock. Gumbo is NOT A STEW, or an ETOUFEE. The dish prepared here is WAAAY too thick.

  92. Great recipe! I use it more as a guideline. I make a dry roux because I’m trying to cut back on calories and I add fresh okra. My great uncle was Cajun and from the great state of LA and when he made gumbo it always had okra. But his gumbo took FOREVER to make! This recipe has some great time saving techniques and is just a delicious! Thank you for posting it!

  93. 4 stars
    Living in Biloxi on the Mississippi Gulf coast we have an abundance of fresh seafood and gulf fresh shrimp. Gumbo is a staple in the family. Your recipe is very good .
    I used fresh shrimp and a dozen of backed blue crabs and some lump crab meat which added an amazing flavor to your gumbo. I also made the homemade Chicken Broth which was delicious. Very good

  94. 5 stars
    This was my first time making gumbo and I loved the way it turned out! Super yummy! My husband went back for seconds. The recipe was not complicated to follow and the video was extremely helpful as I relied on the visual concept when making the roux. I will definitely be making your gumbo again and again!
    Thanks for sharing 🙂

  95. 4 stars
    Unlike last time’s fiasco, I decided to give this recipe another shot. This time, the roux ACTUALLY thickened and wasn’t gluggy (maybe because I followed new advice) 😀

  96. 5 stars
    This is a great recipe! It’s even great with store bought bone broth. I was skeptical, but sure enough, killer!

  97. I’ve been searching for the gumbo recipe that I’ve had for years, so I decided to see what I could find online and I came across yours because it was the closest to my original. I put a few of my own twist to it and it turned out wonderful can’t wait to see what my husband thinks.

  98. 4 stars
    First time making gumbo. Roux came out awfully the first time but im persistent. Second time was a charm and it came out amazing!!! Will be saving this recipe for sure.

  99. 5 stars
    Excellent Gumbo! This was my first time making gumbo and it was amazing! Definitely will be saving this recipe!

  100. This was my first time to ever cook or even taste gumbo, and it was amazing!

    The only thing I did differently was cook the sausage and shrimp at the bottom of a large pot, set them aside once cooked, and fried the onions, garlic, and green veggies in the leftover oil before adding the chicken broth. Less dishes to wash and the vegetables took on some of the flavor from the meat! My cajun seasoning was a bit mild and our family loves spicy food, so I minced some bird’s eye chilis and added it to the pot. The spice was perfect!

    Definitely adding Gumbo to our menu at home. Thank you so much for sharing this 🙂

    1. Hi Tommy,
      Did you ever find out how to add the okra and how it will come out? I’d like to add some to mine as well.

      1. I added about 15 chopped okras to mine, and I don’t think the consistency was affected by them much, if at all 🙂

  101. I tried to make this, and the flavour was nice, but sadly the texture was awful. it was mealy and kinda dry. Something went wrong with the roux, it was meally before I added it but I hoped that was normal I had only made roux once before anyhow. I can’t find online why it might be mealy, perhaps I used too low temperature to make it, since I was afraid of burning it. Though it did have a chocolatey colour.

  102. First of all the the way they explain everything in the beginning was perfect it wasn’t hard to understand and follow. They were very specific. The recipe was amazing! Their recommendation for the homemade chicken broth really did make the difference! Will be making this again!

  103. This recipe was amazing!!! I didn’t do anything different. My family and myself loved it.
    Thank you

  104. 5 stars
    This is a good gumbo recipe and easier than the one I have always used. The only thing I do different is I dump the chopped vegetables into the scalding hot roux. This cools the roux so it doesn’t go any farther that I want it to and it cooks the roux flavor into the vegetables. Then I start ladling in the broth.
    Excellent straight forward recipe.

  105. 5 stars
    Delicious!!!! My two grown adult sons Love it along with my husband and I. The only thing different that I did was cut up a large jalapeño and used crushed chili as well. I used a red and yellow bell pepper and my own cut up and cooked chicken. This is definitely a keeper. Thank you for sharing!

  106. 5 stars
    Took a chance on making something I never made before for dinner and my family was blown away! It tasted awesome and the little video helped me make it right! I will be making this often as my boys will demand it.

    Thanks from a very happy Dad!!

  107. Don from Buffalo Texas,pretty good stuff,the only thing I did differently was added file at the end and the fact of taking a break after the roux,big ol glass of sweet tea got me thru,big hit with family,will be eating this AGAIN

  108. 5 stars
    So delicious! I did pretty good with my roux. Could have been thicker. Not sure if I should have used a smaller bottom pan? Also I wasn’t great with keeping my stir utensils separate. But the flavor was wonderful. Plenty left over!

  109. Hello,
    Just to be clear, for 1 bunch (celery, parsley, onion), do you mean one branch or the whole bunch ? I don’t want to improvise too much haha

  110. 5 stars
    Good recipe! However to leave okra out would make it a Cajun soup, not gumbo. Okra seeds originally came from Africa by way of slaves who were captured with okra seeds and gumbo is an African dialect word for okra. A little known trivia i learned from living in the deep South for 60+ years…

    Richard Coleman

  111. 5 stars
    Have tried several gumbo recipes but this one is my go to from now on. Wish I could find a good spicy andouie here in the midwest, think I’ll try Cajun grocer next time. Great recipe tho.

    1. Stater Bros. also sells andouille Sausage.
      Authentic New Orleans Seafood Gumbe also has File Powder – sometimes hard to find.

  112. 5 stars
    Thanks for posting this, it was a big hit with friends and family. Even though it’s very similar to what I normally do, I followed it exactly (other than omitting shrimp and adding a little hot sauce) and it was great! Nice proportions to everything. Great photo, too!

  113. 5 stars
    I’m Richard from new Orleans and there’s 3 kinds of Gumbo (1) chicken and sausage (2) seafood (3) creol witch has chicken/ sausage/ shrimp / crawfish/ crabs and okra

  114. 4 stars
    Made this awesome recipe for Super Bowl Sunday. I’m calling it Super Bowl Gumbo. #perfectrecipe #fundaysunday #supergreattimes #superbowlgumbo Let’s get some!! Thank for sharing your recipe.

    1. Have you tried it? I hope you get it vegan if that’s what you want, but it’s going to be hard getting the flavor without the meat. The roux takes on the flavor of whatever meat you put in it.

  115. This recipe is all wrong. Did you know that gumbo is a word that actually means okra? So okra is not optional in a real gumbo.

    Roux was developed to replace okra and later filé when the latter two (in that order) were not available and because many french slaveholders didn’t like okra.

    If you use okra, roux is not needed and actually it just makes an otherwise hearty meal very unhealthy.

    For a healthier, tastier version, skip the french roux and use okra for a real traditional gumbo.

  116. Once your roux is about the color of milk chocolate add the onion, turn up heat to medium high and continue like a sauté until the sugars in the onion turn the roux the color of dark chocolate. Add other veggies and continue to cook, then slowly add your stock.
    The recipe could use more stock…gumbo is a soup with good body, not a gravy/thick stew…though personal preference should certainly come to play.

    Lifetime south Louisiana resident.

    1. Nancy is correct, unless doing a frogmore stew.
      Also using a cooked asian white shrimp is an odd choice, and if doing so, you might as well take off the tails. I would expect shell -on guld browns or whites or at least ez-peels would be a better choice to add more authenticity and better flavor

    2. You are right we don’t Put sausage in my seafood gumbo. I live in the bayou country of Louisiana and we don’t put shrimp in our chicken gumbo either!! And add some water to your gumbo, that’s too thick, it looks more like a stew.

    3. I’m also from New Orleans, and both sides of my family are from near Lafayette, and if you grew up there then you know that everyone’s gumbo is a little different. I prefer a chicken and sausage gumbo, and it’s true, I’ve never had seafood mixed with it, but some may do it. The main thing I judge an “authentic” gumbo on is whether or not it has tomatoes. Tomatoes do not belong in gumbo, so props for that.

  117. This looks so good! Just wondered if I want to use leftover cooked chicken, how many cups do you think I need? Thank you!

  118. 5 stars
    This is my first time making gumbo, and due to an allergy I needed a tomato-free version. This recipe did not disappoint!
    I didn’t have as much flour as I thought, and had to use part chickpea flour for the roux but the flavor still came out great and I “cheated” with some corn starch to thicken the sauce. The only other thing I did different was to use raw shrimp with the shell on, boiled with the veggies, because a lot of other recipes I looked at said that’s a key part of gumbo flavor. Can’t wait to eat this all week!

  119. 5 stars
    This recipe is delicious and easily made! I added the deli chicken, but I also added smoked turkey legs, smoked pork, smoked sausage and smoked neck bones. The smoky flavor is outrageous with this recipe! Thank you for sharing! My family is VERY happy you did!!!

  120. 5 stars
    I loved this recipe. I didn’t add the chicken but replaced it with a bunch of crawfish tails. It was really good. I learned a trick to making the roux. I start it in a cast iron dutch oven and once it gets started, put the whole thing in the oven at 350 degrees for an hour and a half. I pull it out and whisk it a couple of times but since it’s not on direct heat, it won’t burn.

    1. I love the crawfish modification and the roux trick seems brilliant. I’ll definitely have to give that a try next time around! Thanks for your comment, Rob.

  121. 5 stars
    This has become our Christmas eve dinner. Just finished making it actually. We have made changes here and there, started making our own Cajun seasoning, but no matter what, this amazing dish is what you can expect and look forward to at our kitchen table come Christmas. My 18 year old says he looks forward to it more than the presents. Thanks for a great recipe that is now a new family tradition.

  122. Would like a bit more steer on what “bunches” of celery, green onion and parsley are. I used 3 green onion “stalks”, about 12 stalks of parsley and most of a “head” of celery and it seems like too many veggies for what I consider Gumbo. If I had used the entire “bunches” I bought from the store there would have been no room for the meat! I ended up using 8 cups of water to try to make more space for the meat, otherwise it would have been quite thick. There needs to be enough room for the liquid! Any steer on what you mean by “bunches” would be great. Thanks.

    1. Yes, I use an entire head of celery and an entire bunch of green onion and an entire bunch of celery. You can add more broth at the end, to you liking.

  123. 5 stars
    I made this and it was delicious. I did a few things a bit different. I added the chopped onion to the hot roux to help cool it down as I had to go to an appointment. Upon returning home, I added the celery, green pepper and garlic and reheated the roux. Followed the rest of the recipe except I did cook the shrimp in the gumbo and used store bought bone broth instead of making my own stock.
    I love this site. It is great to be able to make a meal plan and have the grocery list generated. Thanks for making my life tastier and easier.

  124. Love love love this recipe ?…. I’m from the Bahamas so I added a bit of tenderized conch….omg….the flavor is unbelievable ☑️

  125. 5 stars
    The heaping cup of flour to 2/3 cups of oil seems pretty extreme. When making roux, shouldn’t there be way less flour than liquid??

  126. 4 stars
    Roux is the key to these recipes. I do an etouffee that also starts with the roux. It is based on a Paul Prudhomme recipe. I like to mix my own spices so I can balance the hotness without losing flavor to heat. It gives you more control over how spicy the dish is…and we do like it spicy.

  127. 5 stars
    I am Old School New Orleans. Knowledge from my ancestors since 1810 and before then, there were only 2 original types of gumbo back in the days, FILE and OKRA! The only difference between the 2 is that OKRA is added along with all the ingredients as the file! True that everyone have their own spin on it now since then, so how ever you make it, it’s your Style!!!
    P.S.
    Don’t forget to add Crabs also!

  128. I have smoked Turkey legs and wings, can I use those instead of chicken? Or will it contradict the flavor of the andouille sausage?

    1. Hi Lisa,
      It will probably taste a little different than true authentic gumbo but I think it will still be a yummy dish!

  129. 5 stars
    Hello Lauren,
    Thank you for sharing your Gumbo recipe. I made this the other night, for my Husband and I. We followed the directions step by step.We just left out the shrimp and added extra chicken and sausage. It was awesome! It wasn’t easy, but worth the extra effort.

  130. Question?? I have never ever heard of putting raw eggs in gumbo in my 55 years. Why am i seeing videos on social media showing people putting/eating eggs in gumbo. It appears that they gently drop the entire raw egg(s) into the gumbo as not to scramble or separate it, so it cooks whole. PLEASE EXPLAINS THIS METHODOLOGY.. Thank you!

  131. 4 stars
    Wow! The African word for Okra IS GUMBO or GOMBO! It Just AIN’T Gumbo without it… a Nice soup maybe but NOT Gumbo!

  132. I’m making this tonight. I’m using a homemade venison kailbasi so I hope it doesn’t throw off the taste. I don’t think it will, it’s a delish sausage. I saw a recipe that included okra and no rue but this one seemed more authentic to me. So now I’m confused..lol
    I have some photography hanging in a Creole restaurant and at the opening night they had samples bowls if gumbo and my husband couldn’t stop talking about how good it was. There’s was not thick like a stew it was a brown but clear broth. Does that mean it was not roux based?

    1. You could definitely add Okra to this recipe 🙂
      I’m not sure about the gumbo you tried. The broth in this recipe isn’t thick–it’s not completely thin like a chicken broth either. The rue gives it a deep flavor that makes gumbo so deliciously unique. I’d love to hear how like it!

    1. Yes you could use raw shrimp. I would add it to the boiling gumbo, a few minutes after you add the vegetables in step 3

  133. Please tell me where I went wrong. Ended up with a green creamy soup. Not a rich dark broth that I wanted.

  134. I want to try this. I have chickens (roosters) from our flock that we packaged to sell with the eggs at local butcher shop(fresh is the best). Could I cut up a whole chicken and boil it to make the broth?

  135. A couple things I do a bit different. I’ll boil my chicken (I add a handful of it to the actual pot of gumbo upfront so it gets stringy and the rest at the end) with a few chicken bullion cubes till it’s fall off the bone tender and use that broth as a base. I purée the celery and one of the bellpeppers (I use a few since I make a huge pot). In Louisiana alot of people swear by Tony cachere’s seasoning which is what I use. I also use multiple pounds of sausage (like I said, I make a massive pot) normally 2lb of spicy sausage and 1lb of mild. If you can’t find a local brand that seems Cajun enough try Savoie’s sausage. Good stuff.

  136. Cut Off, LA is where I’m from. This is a great starting recipe for someone’s first time making gumbo but Kielbasa is not an acceptable substitute for andouille, the taste is entirely different. People would do better using Old Smokies cocktail sausages, they’re closer to the flavor (at least they’re smoked). Do your roux peanut butter colored so it still has some thickening agent left in it (darker the roux the less it will thicken your food), saute your veggies in the roux before adding your chicken stock. And those of us down the bayou do poultry/andouille gumbo or a seafood gumbo, we don’t tend to mix them. Interesting.

  137. This was delicious! I looked at a couple recipes before settling on this one. It was easy, not as intimidating as I’ve always imagined, and came out with such good flavor! This will be a new staple meal at our house. Thank you so much for sharing!

  138. I just made this & the gumbo was extremely dark, & tasted like the roux. After talking to some people, I found you should add the roux a little at a time. This was never specified per your recipe. I’m so upset my gumbo is ruined. Especially because it takes so long to make. Also, my roux looked just like yours(after 40 min), so I’m sure that wasn’t the problem…

  139. Being a Louisiana girl (now a NC transplant) I know good Gumbo and this recipe is spot on! Made it last night and it was amazing.

    Love your blog! 🙂

  140. Look, I have no problem with you excluding okra from YOUR recipe provided you share THIS tidbit of info with your subscribers: okra comes from Africa. And over there they call okra “GUMBO.” Go figure.

  141. This recipe is amazing!! I’ve never made gumbo before, and needed to make it on the fly, so I used Tony chacheres instant roux mix, and added a can of Trappeys creole okra gumbo. Followed everything else as directed and was so good! Thank you for sharing!

  142. I didn’t have everything on hand – shrimp, fresh parsley, enough homemade chicken broth, Andouille sausage, or cajun seasoning. But… I had enough to make substitutions. As a college aged girl who works part time and her roommate works full time, we don’t have the money (or time!) to go grab everything…that being said…

    I omitted the shrimp, because we had MORE than enough chicken. I uses a hot chorizo sausage instead, and that added a good level of heat and depth of flavor. I used parsley that I had personally dried and tossed the veggies in it beforehand and let them sit. Used peppers and onion that I had on hand. Used 2 cups of AMAZING chicken broth I had made about 6 months ago, and then used some chicken bullion cubes and hot water instead. I made my own cajun type seasoning with chili powder, paprika, garlic powder, salt, and pepper. And added a decent bit of hot sauce (like Frank’s) to the soup base.

    With all those substitutions, I was a little worried it wouldn’t turn out very good. So, fast forward a few hours, some dark nutty roux-inspired anxiety and a lot of tasting and substitutions later…and I was right. It didn’t turn out good. It turned out AMAZING. I was a little heavy handed on the hot sauce since I forgot the chorizo was hot, so we had to grab sodas to cool it down…but dang. This was so good. I am REALLY thankful I stumbled across this because we had most things on hand and could make do with what we had. I had previously made a whole young chicken, and needed to use that, so this helped a lot.

    Long story short: I had to use a few substitutions, but it still turned out great. In my eyes, as someone who cooks a lot with what she has, if something can still turn out relatively authentic tasting and delicious with a bunch of substitutions, it’s a good recipe. Thanks for sharing, definitely a recipe I’ll be keeping around. 🙂

  143. Thanks for this easy to follow and delicious gumbo recipe! My family of picky eaters really enjoyed it.

  144. I learned to make Gumbo from my New Orleans raised mother. This is virtually identical to what I do. However, mine has never had celery, and always has okra and file. I make my own stock from chicken carcasses that remain from grilling whole chickens. It adds a very nice, low level of smokiness. I’ve used chicken cooked many different ways (grilled, baked, boiled, etc.) You can’t go wrong really. It always turns out very tasty. Nice post!

  145. This gumbo was awesome! The roux took about 30 minutes on my stove. I did add extra chicken stock (about 9 cups total) since we like gumbo a little more soupy since its served over rice. I also added 2 1/2 TBSP of Cajun seasoning, just because of the extra broth. I used all 3: chicken, andouille, and shrimp. I used raw shrimp, peeled and deveined and added it at the same time as the other meats. I just let it cook on low for about 15 minutes longer. The shrimp took on the Cajun seasoning really well. Otherwise I followed this recipe exact. It was fabulous!!!

  146. Oh My Gosh…this Gumbo was really good. Followed recipe as written ….added extra seasoning to my liking as it suggested. It made a huge pot…..it was just my boyfriend and I ( which I was already thinking about freezing the rest) I cooled the pot down in a sink filled with ice, start filling bowl size amounts in FREEZER qt size bags and then put all the bags in a gallon FREEZER bag. In the freezer in went. THREE WEEKS LATER…..Out came one of the qt size bags with the gumbo…. on the stove it went. While simmering, I cooked a cup of rice. Just as I remembered. Delicious!!

  147. You can easily make a Cajun seasoning with some common ingredients (Paprika, onion powder, garlic powder, oregano, cayenne, and salt) if you don’t want to buy one. Also used one large frozen chicken breast with bones attached to make the broth then tore the meat up to add to the soup. I like it with okra too but didn’t miss it this time, great recipe, thanks!!

  148. Made this last night and it was good! The flavor was perfect, but the gumbo itself was just so thick. I doubled the amount of chicken stock and it was still very thick. That is something that is easily adjusted with more chicken stock. The only thing I did differently to this recipe was the additional chicken stock, and I added crab meat. Also added a few pinches of gumbo file powder at the end. Delicious!! Thank you for a great recipe that can be easily adjusted to fit needs and tastes!!

  149. When you say one whole bunch/stock celery chopped leaves and all, do you mean a whole entire bunch, or just one stalk of celery? It’s confusing, one seems too little, a whole bunch seems like too much. Want it to come out right!

    1. Hi Karen, You do chop an entire bunch of celery. It seems like a lot, but it cooks down and adds great flavor! Good luck, hope you love it!

      1. Thanks! I figured it was a whole bunch. I measured instead (3 cups celery and 3 cups onion, and 1-1 1/2 bell pepper). I needed more chicken broth so I added that. First time making a roux, it turned out great. Love this recipe so much! I adapted it to be my own with adding dry spices (extra garlic powder, thyme, marjoram, next time I’ll add bay leaves too), and lots of cayenne! I also added only half the chopped parsley and saved the other half and all the green onions for topping the bowls. It was so so good!

  150. That’s a pretty good basic recipe.

    There are a lot of regional variations in gumbo, even within Cajun Country and within New Orleans. And then there’s Low Country (Carolina) gumbo that has no roux and is nothing like what you find in south Louisiana (it’s more a tomato and okra based stew than a roux based soup).

    The main difference I’ve noticed between Cajun gumbos (which this recipe appears to be closest to, there are plenty Cajuns in New Orleans) and Creole/New Orleans gumbos is the presence of tomato and the thickness of the gumbo. Cajuns make a soup. They add rice to it, but it’s still a soup and the texture is similar to something like a beef and vegetable soup – thin-ish, with bite sized bits of tasty things in it. Creole/New Orleans style tends to be thicker (more like a thick cream soup or pumpkin soup in density, not quite a stew, but definitely thicker than Cajuns make it) and is more likely to have tomatoes in it in some form. Low Country gumbos, aside from having no roux, tend to have a lot more vegetables (as opposed to aromatics) than Louisiana gumbos. I’ve seen them with things like squash and corn in them and I’ve never in my 45 years living in south Louisiana and New Orleans seen those things in a Louisiana gumbo.

    Shrimp is not necessary, nor is okra, depending on what style you’re making. Common combinations for a Cajun gumbo would be duck & andouille, chicken & sausage, shrimp & sausage, shrimp & okra, and seafood (shrimp, oyster, & crab). There are areas of Cajun Country where people will put pretty much anything in gumbo, from boiled eggs to chicken livers to boulettes (a sort of Cajun meatball that can be made of pork or chicken or shrimp and is held together with mashed potato and egg) to balls of fresh Cajun sausage to whatever they trapped or shot in the swamp or field that day. You will also find in the south-central parts of Cajun Country, that Cajuns like to have gumbo with potato salad on the side, and many of them will even put a scoop in their gumbo. Not even kidding, it’s delicious. Just your basic potato, egg, mayo, & mustard style picnic potato salad.

    A gumbo without okra requires file (pronounced fee-lay), which is dried ground sassafras leaves. So if you can’t buy file, you may be able to source ground sassafras from an organic herb supplier.

    One thing I would advise for making the roux is to not use a nonstick pan or a nylon stirrer, or even a silicone one. You want a thick, flat-bottomed, even heating pan and a metal or wooden stirrer that can scrape every nook and cranny. After that it’s just a bit tedious and time consuming – you stand there stirring constantly over a low to low-medium flame until you get to just before the shade you want. To stop it cooking, throw your aromatics in (onions, celery, & peppers, but not the garlic or green onion, put the garlic in once it’s cooled some or your garlic will burn). This has the bonus effect of infusing the roux with the flavor of the aromatics, and adding a bit of caramelization, which adds flavor.

    Different shades of roux are used for different things – the darker it is, the less it thickens, so if you want to make a thick Cajun style stew, you make a medium roux, which is more milk chocolate or dark peanut butter colored than the darker roux you would use for gumbo. And you do need to be careful not to burn it. A burnt roux makes the gumbo bitter, but if it’s not dark enough the gumbo won’t have much flavor. It’s a fine line and takes a some practice, which is why Cajuns put their kids stirring the roux as soon as they think they’re big enough – so they can learn.

    If you find making roux difficult, you can find online a recipe for making it in the oven. That’s easier because it doesn’t require constant stirring. It’s not the traditional way, but it tastes the same. I believe the blog with the recipe is Deep South Dish.

    And finally, re Cajun seasoning: it isn’t necessary. Cajun seasoning didn’t exist before the 1980’s, when it appeared as a product. One of the most popular brands, Slap Ya Mama! is made up of salt, black pepper, red pepper (cayenne), and garlic (probably in the form of garlic oil). That’s it. There are loads of different Cajun seasonings on grocery store shelves now, and none of them are the same. So you can easily make your own, or just season with salt, black and red peppers, and garlic. Bay leaf and thyme are also very common in gumbos, and Cajuns always have hot sauce or pickled peppers of some kind on the table to go with whatever they’re eating, including gumbo.

    I think I’ve rambled enough, but hopefully that will help you and your readers. 🙂

    1. You also forgot that fresh uncooked shrimp is a must. After the shrimp is peeled, the hauls (shrimp heads and shells) are added to a pot of water and boiled and strained twice before using it as stock.

      File’ is only added to each bowl of gumbo and not to the whole pot; adding it to the pot will spoil the Gumbo and that would be a waste of time and money.

      I also added a recipe for Gumbo that is made by New Orleans residents which is also made at Dookey Chase restaurant:

      Creole Gumbo also know as File’ Gumbo

      Ingredients:

      4 hard-shell crabs
      1/2 pound chicken necks
      1/2 pound smoked sausage
      1/2 tablespoon paprika
      1/2 pound chicken gizzard
      1/2 cup vegetable oil
      4 tablespoons flour
      1/2 pound Creole hot sausage
      3 cloves garlic, chopped fine
      1/4 cup chopped parsley
      1 teaspoon ground thyme
      1 teaspoon salt
      1 pound shrimp
      1 cup chopped onion
      4 quarts shrimp water
      1 1/2 pounds smoked ham
      1 tablespoon file’ powder

      Directions:
      Rinse the shells briefly under cold water and drain well. Add to cold water, and bring to a boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly in a china cap or strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately.

      Remove the Creole hot sausage from its casing (if purchased as links) and roll into small balls. Place crabs, hot sausage, smoked sausage cut into bite-sized pieces and gizzards in a 6-quart pot over medium heat. Cover and let cook in own fat and juices for 30 minutes. Heat oil in skillet and add flour to make roux. Stir constantly until very brown. Lower heat, add onions and cook over low heat until onions wilt. Pour onion mixture over meat in pot. Slowly add shrimp water, stirring constantly. Bring to a boil. Add chicken wings cut in half, necks skinned and cut, ham cubed, shrimp peeled and deveined, paprika, salt, garlic, parsley and thyme. Let simmer for 30 minutes. Remove from heat

    2. So amazing!! My Mama lives in NOLA, but I’m always looking for recipes… and hints and secrets from others! Thank you for you rambling!!!

    3. I truly enjoyed reading your comments. Your incite into the true taste of gumbo is very interesting and informative. It motivated me to try a more authentic recipe than I currently use . Thanks for your expertise.

  151. Low and slow, always, when making roux. Add a little tomato paste to counteract the bitter burnt taste if it isn’t extremely burnt.

  152. Was super excited to try this tonight, but I scorched the roux. Smelled like burnt popcorn about half way through, but I continued as I thought it may end up turning out OK in the end. The entire dish tastes scorched–will have to try making the roux again at a lower temp.

    1. Not sure what kind of pot you used but heavy bottom pots help with not burning the roux if you have one 🙂
      Like a dutch oven on the stove top or something like that.

  153. I love this recipe! I was born and raised in southern Louisiana so I know a good gumbo when I see one. I am going to use your recipe the next time I make gumbo.

  154. Ok so I’ve been making this and was working out my arm stirring the roux but now I think I possibly burned it and I thought at first thats the smell but then I added it to the mixture and I think I ruined it and I’m so upset bc it did look delicious! Is there anything to do to fix this so I don’t have to throw it out! I swear this is why I never cook just but thought to be nice to the fam!

    1. You can add some tomato paste. It should take the bitter burnt taste away, depending on how burnt it is. I have done this before and it worked. Better luck next time!

  155. I darkened my roux more, used 1/2 wine and 1/2 chicken broth, added shrimp and okra, Louisiana hot sauce and Tony Chacheres. It was awesome!

  156. I made this today for my family on this dreary, cold Indiana day. To say it was a hit would be an understatement! It is seriously the best gumbo I’ve ever eaten! We’ll be enjoying this recipe for years to come. Thanks for sharing.

  157. This is very close to my family gumbo recipe passed down from my great grandma from South Louisiana. One thing you should try: experiment with getting the roux even darker–almost black, but be careful not to scorch it. To me, it makes the gumbo just a bit richer.

      1. This gumbo is awesome. I used the rotisserie chicken carcus and bones to make broth. Just boil in pot of water with leftover chicken and skin and then strain before you add to gumbo pot. Buy a few cans of chicken broth just In case you need more. I also lightly stir fried shrimp in small amount of butter in the same pan I cooked the sausage in. I also deglazed pan with 1/2 c broth after I stir fried shrimp and added that to gumbo pot. Could not find Joes Cajun Seasoning so I used Zatarins and it worked great. Also I would suggest cutting up all veggies the day before to cut down on time. Rue is tricky so I would make it the day of after you cook shrimp and sausage….stirring it constantly with a wooden spoon is a trick I learned from my grandma.
        I served this with garlic bread, fresh fruit salad and strawberry shortcake for dessert. Happy Fourth a Of July!!

        1. Sounds wonderful! Love all of your adaptions. And Homemade broth is the way to go! I always buy a rotisserie chicken and do it that way as well 🙂 Thanks so much for sharing!

      2. I’m from New Orleans and this is a nice recipe. There is no one way to cook gumbo, as we say , your Mama cooks it different from my Mama.
        I like my veggie seasoning cooked down a bit more but that’s ok too. Thanks for sharing!

      3. Adding okra is an old fashioned idea, my grandma did that. I think okra and tomatoes make it more of a creole gumbo.

        1. Not exactly authentic but probably tastes great. The word, ‘gumbo’ means ‘okra’ in an African language, so the original Louisiana gumbo was an African dish named after the prominent ingredient. Really, try adding some. It thickens the soup and makes the flavor. I’m from above the lake (with decades in NOLA) and my mother taught me to add (horrors) a can of tomatoes. For me, the roux makes it a truly NOLA dish – a bit of adventure with hot oil, and the only way not to burn it is to make that whisk dance. La bonne vie!

      4. I ALWAYS add okra ’cause I don’t like the stock to be too thin. The easy, year-round way is to buy a package of frozen sliced okra in the microwave for about 3 minutes, and dump it into the bacon fat. In a skillet (NOT cast-iron, which turns okra an ugly, ghastly black) I melt some bacon fat and dump in the defrosted, partly cooked okra. I cook the slices, stirring and mashing constantly to reduce the slices to seeds & fibers. This cooks the “slime” and turns it into thickener. It’s done when it stops “roping.” Then I stir in two TB tomato paste and combine it well before adding it to the pot. Continue according to these great instructions.

        1. This is the way I make . Alsoit…Also my mother and probably , her mother, her mother’s mother. I’m from Louisiana. Are you?

    1. There are 2 different types of gumbo. What this lady made was considered a file’ gumbo without okra. When you use okra that is cooked down to make your rue. Delish either way. Old Cajun river boat captain taught me how to make gumbo.

      1. This wouldn’t be a file gumbo at all as there is no file in the recipe. There are many more than just two ways to make gumbo. Most gumbo that I know of is made by using roux as a thickening agent for improved flavor and mouth feel. Otherwise you’d use boiled okra or a ton of file (dried sassafras leaves that are then ground into a fine powder) the later produces file gumbo. I think everyone agrees that roux is by far the best route for flavor. Thanks for trying though.

        1. 4 stars
          I have often heard gumbo referred to as-Filet gumbo or Okra gumbo. The real magic of any gumbo is that you can put whatever you want into your pot and let the flavors combine. Some folks add filet during the cooking process while others sprinkle it on their serving bowl .
          While roux is used the majority of the time there are many gumbos that do not require a roux. All delicious.
          I am a chef from NOLA with cajun roots.
          Love me some gumbo!

        2. 5 stars
          Agreed my friend?. I prefer a roux with okra cooked down. I let each individual add gumbo file’ if desired. I also add 2 small bottles of snow clam juice, this really enhances the flavor.

        3. 5 stars
          I add filet and okra, and a roux is a must. Certain satisfaction in a well done roux, that’s when I know it will be good. Cook frozen okra in bacon grease with a splash of vinegar. Doing it all one day makes it less fun, I agree with some prepping a day ahead. Use a BIG pot, it grows!!!

    2. The addition of okra, tomatoes, and corn makes it Creole gumbo. Also a lighter roux is a distinguishing factor. Many outside of Louisiana don’t know this.

    3. I meant the African word for okra is gumbo!! My grandson said at the age of 10, “how can it be gumbo if there is no okra”…out of the mouths of babes.

    4. Okra is something that some people like in their gumbo and others do not it is just a personal thing. When I was growing up in the 60’s my Dad make gumbo a little different than most people, he put chicken, sometimes cornish hens instead, sausage, shrimp, oysters, whole crab bodies and the claws, he boiled the shrimp heads to get his liquid. He put file in his and no okra, to this day I have never found anyone who does their gumbo like my Dad it was the best. Dad is gone now and I still can remember the taste of his great gumbo. He was from Biloxi, Ms.

  158. I can’t find the recipe. I found it yesterday and went to buy the ingredients. Where can I find the recipe

  159. Hi Ashleigh, I’m so sorry, my site is having technical problems with the recipe card when viewed on a desktop or tablet device. You will be able to see the recipe if you pull it up on your mobile phone. I’m trying to resolve the problem ASAP. Sorry for the inconvenience!