Gumbo Recipe (Plus Video) (2024)

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Author: Imma

Spice up your weeknight meals with the best Gumbo Recipe in town! This chicken, sausage, and seafood stew is bursting with authentic Cajun flavors from Creole Seasoning, paprika, and gumbo file. And it’s cooked in a richly-flavored broth and roux, making every spoonful of this gumbo is simply delicious and comforting.

If you’re looking for the best Louisiana Gumbo recipe, then you’ve come to the right place. (Ahem!) Many years of trial and error have finally led this gumbo lover to the perfect recipe. And now, I can proudly share this recipe with you. Not to brag, but this gumbo will surely be your new favorite! 😉

Contents…

Recipe Ingredients
How to Make It
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Serving and Storage Instructions
FAQs
What to Serve
More Southern Comfort Food to Try
Watch How to Make It

Cajun Gumbo Recipe

Gumbo has always been my favorite Southern dish (along withBaked Mac and Cheese,Southern Fried Chicken,Buttermilk Biscuits, oh, the list goes on! I guess, I just love food. 😁).

This one became my favorite because it has the right amount of heat fromCreole Seasoningand sweet tartness from tomatoes. It is also highly seasoned with herbs and spices, such as paprika andthyme.

And, of course, theholy trinity– bell pepper, celery, and onion, which gives the most authentic flavor to our easy gumbo recipe.

All these flavors simply blend in perfect harmony. You’ll fall in love with this fantastic dish in no time. 💖

Recipe Ingredients

Our easy gumbo recipe here requires several ingredients, but you don’t need to worry because most of them are pantry staples. And the rest are readily available in your local grocery store. Despite the long list of ingredients, this recipe is surprisingly easy to make. 😉

  • Chicken– I usually go for skinless chicken thighs because it’s more tender and flavorful. Of course, you can always use any chicken cut you prefer. You could even use any poultry, like turkey or quail.
  • Smoked Sausage– This adds meaty, spicy, and peppery flavors to our gumbo. I usedAndouille sausagefor this recipe; other choices are Kielbasa and Spanish or Mexican chorizo.
  • Crab Legs and Shrimp– Their natural oceany and seafoody flavor add an iconic touch to our gumbo recipe, making it genuinely delicious. Oh yes! 😋
  • Butter and Flour– We need these two to make our darkroux, which is essential to make our gumbo nice and thick while adding a sensational buttery flavor as well. While butter adds a special touch, any neutral-flavored oil will do the trick. And if you need gluten-free, try your favorite gluten-free all-purpose flour.
  • Seasonings– It’s no secret that the holy trinity in cooking is the foundation of our sumptuous Southern dish. And together withgarlicandonion, they add marvelous fragrance and fantastic flavor. For authentic Cajun flavors, my homemadeCreole Seasoningis perfect. Oh yes!
  • Tomatoes– Technically, Cajun gumbo doesn’t have tomatoes, but I’m adding them anyway. ✌ Their natural sweetness and tartness add another layer of deliciousness to our dish. Plus, it gives our gumbo broth a nice color and consistency, too.
  • Gumbo File– Also known as file powder, this quintessential gumbo ingredient enhances flavor and thickens soups. Unlike other seasonings added before simmering to deepen the flavor, file powder is added to gumbo, together withgreen onionsandparsley, just in time to serve.

How to Make Gumbo

Sear the Chicken and Sausage

  1. Season– Lightly season the chicken with salt and pepper.(Photos 1-2)
  2. Sear– Heat the oil over medium heat in a heavy-bottomed Dutch oven. Then cook the chicken until browned on both sides, remove, and set aside. Add the sausage and brown, and then remove. Set aside.(Photos 3-4)

Make the Roux

  1. Combine– Melt the butter and oil in a large Dutch oven or heavy-bottomed saucepan, then add the flour and stir until smooth.(Photo 5)
  2. Stir Continuously– Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate. Don’t walk away from the stove during this process, or it could burn.(Photo 6)
  3. Let It Cool– When you have achieved your desired color, remove the Dutch oven from the stove and let it cool.

Cook and Simmer

  1. Saute– Return the Dutch oven to the stove. Add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes–stirring frequently.(Photos 7-8)
  2. Simmer– Then add chicken, sausage, crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes. Follow with the canned tomatoes and about 6 cups of chicken stock, then bring it all to a boil and simmer it for 45-50 minutes. After that, add the shrimp and simmer 5 more minutes.(Photos 9-10)
  3. Adjust Soup Consistency– Stir in file powder, green onions, and parsley. Adjust the soup’s thickness and flavor with broth or water and salt.

Recipe Variations

  • Seafood Delight– Enjoy our gumbo packed with more seafood such as oysters, mussels, crawfish, and squid.Seafood Gumbohas never been this tasty! Oh yes!
  • Heat-Seeker– More heat and more fun for heat rebels like me. Oh yes! Throw a flame-throwing party with Scotch bonnets, serrano peppers, jalapenos, or habaneros. Or a dash of cayenne adds a kick of heat that’s not too overpowering.
  • Vegetarian Gumbo– Replace meat with more veggies, like mushrooms, cauliflower, carrots, zucchini, and potatoes, for a more nutrition-packed gumbo. Yay! (Or just throw in some sliced okra like this Okra Gumbo.)
  • Low-Carb and Keto-Friendly Gumbo– Enjoy a gluten-free gumbo thickened with chopped okra instead of roux. Guilt-free yet equally delish! 👌

Tips and Tricks

  • There is no shortcut to a goodroux. Take your time and cook your flour-fat mixture until it’s beautifully dark and smooth.
  • Keep your eye on the roux and stir continuously when cooking it because it burns quickly. If available, use a wooden spoon to mix your roux.
  • If using okra to thicken the soup base, chop the okra and add it to your gumbo 10 minutes before it’s done.

Make-Ahead Instructions

Oh, you bet our gumbo here tastes even better the next day. So, if you want to save time before the big event, cook the gumbo the day before and reheat it when you’re ready to serve. Relax and enjoy!

If making ahead, don’t add the shrimp just yet because they tend to get rubbery and tough when overcooked, which may happen while reheating. So I highly suggest cooking the shrimp separately and adding them just before serving.

Serving and Storage Instructions

Good thing our classic gumbo recipe here freezes well, soleftovers are not a problem, too. So make a big batch, and you’ll never need to worry about your sudden cravings. Woohoo!

  • Store– Transfer the gumbo into a clean and dry airtight container once cooled. And if you’re planning to freeze it, I highly suggest transferring it into heavy-duty freezer-safe resealable bags in individual portions for easy thawing and reheating. Perfect for a small family or to satisfy sudden cravings. 😉
  • Refrigerate– It will stay fresh in the fridge for up to three days.
  • Freeze– It’s good for up to 6 months in the freezer if properly stored.
  • Reheat– Heat thawed gumbo to a deep pot on medium-low, covered, when ready to serve. Stir occasionally to prevent scorching, adding more broth or water as needed. If reheating a small portion, you can reheat it in the microwave instead.

Tip: Reheat leftovers the same way. To be safe, reheated leftover gumbo should be eaten the same day, and any leftover leftovers should be discarded.

FAQs

What is gumbo?

Gumbo is a popular dish in Louisiana featuring various kinds of meat such as seafood, chicken, and pork cooked in a thick broth with fantastic flavors from the holy trinity of cooking – onion, bell pepper, and celery. Some use a brown roux to thicken their soup base, while the others use okra or gumbo file. It all comes down to what you like most. 😉

How to make the perfect roux for gumbo?

Roux is made with equal parts of oil and flour, then carefully cooked to eliminate the raw flour taste. And in the case of gumbo, it takes about 22-25 minutes of continuous stirring to achieve its gorgeous dark brown color.

You can check out this post abouthow to make rouxand learn about different types of roux and their uses.

What is gumbo’s secret ingredient?

You have to have either okra or gumbo file (or both) to be true gumbo. Otherwise, it’s not authentic. Sorry guys! That said, homemade seafood stock, hands down, makes the best gumbo ever.

Gumbo filé is usually available in the ethnic section of your local supermarket. I know Amazon has it if you can’t find it where you are.

What Goes Well with Gumbo

Serving gumbo topped with a cup (or more!) of steaming hot rice will always be my favorite pairing. But sometimes, I also love wiping my bowl clean with these delicious bread recipes below to go with my favorite gumbo recipe.

  • Easy Dinner Rolls
  • Homemade Pita
  • Potato Bread Rolls
  • No-Knead Bread
  • White Bread

More Southern Comfort Food to Try

  • Jambalaya
  • Salmon Croquettes
  • Chicken and Waffles
  • Cheesy Grits
  • Southern-Style Cornbread

Watch How to Make It

[adthrive-in-post-video-player video-id=”fqltEogp” upload-date=”2018-08-06T20:36:18.000Z” name=”Gumbo Recipe” description=”Chicken Shrimp & Sausage Gumbo — a rich, flavorful gumbowith authentic flavors; loaded with chicken, sausage, shrimp and crab legs. Simply Delicious.” player-type=”collapse” override-embed=”false”]

This post was first published on January 2014 and has been updated with additional write-up, new photos, and a video.

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Gumbo Recipe (Plus Video) (9)

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Gumbo Recipe

Spice up your weeknight meals with the best Gumbo Recipe in town! This chicken, sausage, and seafood stew is bursting with authentic Cajun flavors from Creole Seasoning, paprika, and gumbo file. And it's cooked in a richly-flavored broth and roux, making every spoonful of this gumbo is simply delicious and comforting.

4.91 from 164 votes

Prep: 15 minutes mins

Cook: 1 hour hr 40 minutes mins

Total: 1 hour hr 55 minutes mins

Southern

Servings 8 -10

Ingredients

  • 2 pounds (907 grams) chicken thigh, skinless
  • salt and pepper, to taste
  • ¼ cup (2 ounces) canola oil
  • 8 ounces (227 grams) smoked sausage
  • ¼ cup (57 grams)unsalted butter
  • ½ cup (64 grams) flour
  • 1 medium onion, diced
  • 2 teaspoons (12 grams) minced garlic
  • 1 medium green bell pepper, diced
  • 1 cup (about 3 sticks) chopped celery
  • ½ pound (227 grams) crab legs
  • 1 tablespoon (12 grams) Creole Seasoning
  • 1 tablespoon (or 1 cube)chicken bouillon powder
  • ½ tablespoon (7 grams) smoked paprika
  • 1 tablespoon (4 grams) thyme, fresh or dried
  • 2 bay leaves
  • 1 14- ouncecan tomatoes, chopped
  • 6 cups (1.5 liters) chicken stock or substitute with water
  • 1 pound (454 grams)shrimp, peeled and deveined
  • 1 tablespoon gumbo file
  • 2 green onions , chopped
  • ¼ cup parsley. chopped

Instructions

  • Lightly season the chicken with salt and pepper.

  • Heat the oil over medium heat in a heavy-bottomed Dutch oven. Then cook the chicken until browned on both sides, remove, and set aside. Add the sausage and brown, and then remove. Set aside.

  • Melt the butter and oil in a large Dutch oven or heavy-bottomed saucepan, then add the flour and stir until smooth.

  • Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate. Don't walk away from the stove during this process, or it could burn.

  • When you have achieved your desired color, remove the Dutch oven from the stove and let it cool.

  • Return the Dutch oven to the stove. Add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes–stirring frequently.

  • Then add chicken, sausage, crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.

  • Follow with the canned tomatoes and about 6 cups of chicken stock, then bring it all to a boil and simmer it for 45-50 minutes. After that, add the shrimp and simmer for 5 more minutes.

  • Stir in file powder, green onions, and parsley. Adjust the soup's thickness and flavor with broth or water and salt.

Tips & Notes:

  • There is no shortcut to a goodroux. Take your time and cook your flour-fat mixture until it’s beautifully dark and smooth.
  • Keep your eye on the roux and stir continuously when cooking it because it burns quickly. If available, use a wooden spoon to mix your roux.
  • If using okra to thicken the soup base, chop the okra and add it to your gumbo 10 minutes before it’s done.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition Information:

Serving: 480g| Calories: 416kcal (21%)| Carbohydrates: 18g (6%)| Protein: 37g (74%)| Fat: 17g (26%)| Saturated Fat: 7g (44%)| Cholesterol: 148mg (49%)| Sodium: 602mg (26%)| Potassium: 650mg (19%)| Fiber: 3g (13%)| Sugar: 2g (2%)| Vitamin A: 865IU (17%)| Vitamin C: 21.4mg (26%)| Calcium: 128mg (13%)| Iron: 3.7mg (21%)

Course: Main

Cuisine: Southern

Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!

Reader Interactions

Comments & Reviews
  1. Patricia Tweedy says

    Gumbo Recipe (Plus Video) (10)
    Hi! I want to double this recipe…what quart size pot do you recommend to use?

    • ImmaculateBites says

      Hello, An 8 quart pot or larger would work. I used a 6 quart in this recipe.

  2. Dan says

    Imma, honestly this the BOMB!! Me and gf love it!! Every Thursday we cook this…..and today too. Follow the recipe to letter. People doing this, Don’t change anything. It is comfort food to the max!!! Little bit of rice and, surprisingly, coriander on top. Trust me you’ll think different. Love from Dan (UK) ps even better next day

    • ImmaculateBites says

      YESS! Thanks Dan.

  3. Etta says

    Gumbo Recipe (Plus Video) (11)
    I was wondering what you suggest to cut the carbs. We are basically KETO so do little to no carbs.

  4. Marli Hoyt says

    I forgot to let the rue cool down will it still be ok

    • ImmaculateBites says

      Yes it will . You really don’t have too.

  5. April Lajara says

    I love this recipe and so does my husband. I actually put in two jalapenos chopped up with the onions and peppers. I also have baked two lobster tail till almost done. Take the meat from the lobster chop it up and towards the end put it in so it does not over cook. So its got a kick to it, with chicken, sausage, shrimp, crab and lobster. It’s soooo good.

  6. ImmaculateBites says

    Yes you absolutely can sub the crab- replace with more shrimp or just leave it out completely

  7. ImmaculateBites says

    You sure can.

  8. Lindsay LaBennett says

    Gumbo Recipe (Plus Video) (12)
    This was SOOO GOOD! I followed the recipe with these changes:
    – I used a little bit of a cornstarch slurry since I didn’t have the gumbo file
    – I used Maryland blue crab legs
    – I used three chicken drums instead of thighs (meat fell off the bone)
    This will be my go-to recipe from now on!! My entire house smelled phenomenal. And it was even better the next day!

    • ImmaculateBites says

      YES!!!

    • ImmaculateBites says

      Boneless and/or bone-in works just fine. Just take out the skin , especially if you are trying to cut back on calories .

  9. Shamon J says

    Gumbo Recipe (Plus Video) (13)
    This bowl of Gumbo came out so dang on good! I follow internet recrpies and the end product is a fail 3 out of 5 then I find myself just trying again and again until I perfect it with my own tweeks. This recipe though y’all, if you follow the directions it will come out ediblly delicious and nutritious:-). I recommend using quality ingredients organic Meats if accessible and organic Seasonings and herbs as well as organic veggies for that mind-blowing goodness! thank you Africanbites!

    • ImmaculateBites says

      Woohoo!!!That’s so sweet of you Shamon! Thank you so much!!!

  10. Alison says

    Gumbo Recipe (Plus Video) (14)
    I LOVE this dish! I made it once last year and have been making it almost every other month since, and freeze the extra to have on nights when time is tight! I also use your creole seasoning in so many dishes. Thank you so much for sharing such a delightful recipe!! Yum! 🙂

    • ImmaculateBites says

      Fantastic!! I am so thrilled you love this dish, Alison! Thank you for the feedback!

  11. A'Dailya Bontemps says

    Gumbo Recipe (Plus Video) (15)
    My father in law has asked about gumbo for a long time. I decided to make it as his Father’s Day gift. I remember making gumbo with my grandpa growing up but never really knew HOW to make. Just assist. Oh my gosh when I tasted this…I wanted to dish up a bowl immediately. My grocery stores were all out of crab legs (bummer) so I bought crab leg meat instead, takes them experience away from gumbo, but it still tastes phenomenal.
    A few slight changes:
    1. Used Chicken breast
    2. Added more shrimp (I like mine with extra shrimp)
    3. Crab leg meat
    4. Added 2 more cups of broth to make up for the extra shrimp being added.

    Even adding the extra broth, I didn’t need to add any extra seasonings. This will be a recipe I keep forever.

    • ImmaculateBites says

      Aww…. I hope your Father-in-law enjoyed this dish. Thank you so much for taking the time to leave this feedback, A’Dailya :)!

      • Elliott says

        Hi
        Recipe looks amazing
        I’m cooking for 100 people ! I know ! For a drop off service to say thanks for their service during COVID.
        Can I cook all this is one giant saucepan ( I have one ) any tips or changes to the recipe for that size ?
        Thanks

      • ImmaculateBites says

        Wow, that is Awesome!
        Yes, you can cook this in a giant saucepan. Just make sure to season properly and do not overcook the shrimp! Do let me know how it works out for you.

  12. ImmaculateBites says

    Hello,
    You sure can.

  13. ImmaculateBites says

    Hi Patty! You can add about a tablespoon of the oil from the chicken to the roux.

  14. Becky says

    Hi. Can you send a link to your Dutch oven? Is it enamel coated? I bought an iron one and the chicken was sticking

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