Transport yourself to the heart of Louisiana with this hearty and flavorful gumbo recipe. Packed with smoky sausage, tender chicken, and a medley of vegetables, this classic dish is simmered to perfection in a rich, seasoned broth. Ideal for family gatherings or cozy dinners, gumbo is the ultimate comfort food.

Ingredients You’ll Need Gumbo Recipe

For the Gumbo Base:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 4 garlic cloves, minced

For the Gumbo:

• 1 pound andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes (optional)
• 2 teaspoons Cajun seasoning
• 1 teaspoon thyme
• 2 bay leaves
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 pound shrimp (peeled and deveined, optional)
• Salt and pepper to taste

For Serving:

• Cooked white rice
• Fresh parsley, chopped (for garnish)

How to Make Gumbo Recipe

1. Make the Roux:
   • In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly, until the mixture turns a deep brown color (about 15-20 minutes). This is the base of your gumbo and adds a rich, nutty flavor.
2. Add the Holy Trinity:
   • Stir in the onion, bell pepper, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the garlic and cook for 1 minute.
3. Cook the Proteins:
   • Add the sausage and chicken to the pot. Cook for 5 minutes, stirring occasionally, until lightly browned.
4. Build the Gumbo:
   • Pour in the chicken broth and stir to combine. Add diced tomatoes (if using), Cajun seasoning, thyme, bay leaves, and cayenne pepper. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.
5. Add Shrimp (Optional):
   • If using shrimp, add them to the gumbo during the last 5 minutes of cooking.
6. Taste and Adjust:
   • Remove the bay leaves. Taste the gumbo and adjust seasoning with salt, pepper, or additional Cajun seasoning as needed.
7. Serve:
   • Ladle the gumbo over a bed of cooked white rice. Garnish with fresh parsley for a burst of color and flavor.

Serving Suggestions Gumbo Recipe

This gumbo is best enjoyed with fluffy white rice, but you can also pair it with:

• Crusty French bread for dipping
• A side of potato salad
• Cornbread for a Southern twist

Why This Recipe Works

• Rich and Flavorful: The deep, dark roux creates a rich base, while the spices add bold flavor.
• Versatile: Use shrimp, crab, or okra for added variety.
• Comforting and Filling: Perfect for feeding a crowd or enjoying leftovers.

Pro Tips for Perfect Gumbo

• Stir the Roux Constantly: This prevents it from burning and ensures an even color and flavor.
• Customize the Spice Level: Adjust the cayenne and Cajun seasoning to suit your taste.
• Let It Rest: Gumbo tastes even better the next day as the flavors deepen over time.

Storing and Reheating Gumbo

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze gumbo (without the rice) for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over medium heat, stirring occasionally.