If you’re craving a bold, comforting meal packed with flavor, gumbo is the answer. This Louisiana classic is a rich, savory stew made with a medley of shrimp, sausage, and tender vegetables, all simmered in a deeply seasoned broth. Gumbo brings together Cajun and Creole traditions in one soulful dish, and it’s making a major comeback in kitchens everywhere.
Whether you’re new to Southern cooking or looking for a taste of nostalgia, this gumbo recipe is simple enough for weeknights but delicious enough to impress at any gathering.
Why You’ll Love This Gumbo Recipe
- Rich, bold flavor: The perfect balance of spices, meats, and vegetables.
- One-pot meal: Easy cleanup and hearty enough to serve as a complete dinner.
- Customizable: Swap proteins or adjust spice levels to suit your taste.
- Feeds a crowd: Great for family dinners, meal prep, or entertaining.
- Authentic taste: Captures the true flavor of New Orleans cuisine.
Ingredients Needed for Perfect Gumbo
Here are the essential components that make gumbo truly shine:
- Shrimp – Adds a sweet, briny seafood flavor that pairs perfectly with the spices.
- Andouille sausage – Smoky and spicy, it’s a must for classic gumbo depth.
- Bell peppers, onions, and celery – Known as the “holy trinity” of Cajun cooking, they build the base flavor.
- Garlic and tomatoes – Enhance the stew with aromatic and tangy notes.
- Roux (flour + fat) – Thickens the gumbo and adds a toasty, nutty richness.
- Cajun seasoning – The soul of the dish, bringing heat and complexity.
- Chicken broth – Helps everything simmer into a flavorful, comforting bowl.
- Fresh parsley or green onions – For a fresh garnish to balance the richness.
Step-by-Step Instructions to Make Gumbo
- Make the roux
In a large pot, cook equal parts flour and oil over medium heat, stirring constantly until the mixture turns a deep brown (about 10–15 minutes). - Add the holy trinity
Stir in diced onions, celery, and bell peppers. Cook until soft and fragrant. - Season and simmer
Add garlic, tomatoes, and Cajun seasoning. Stir well, then pour in chicken broth and bring to a boil. - Add sausage
Slice and add the andouille sausage. Simmer for 20–30 minutes to infuse flavor. - Add shrimp last
Toss in the shrimp and cook just until pink and cooked through (3–5 minutes). - Serve hot
Ladle over warm white rice and garnish with chopped parsley or green onions.
Pro Tip: Don’t walk away from the roux—it burns quickly! Stir constantly for best results.
Recipe Tips & Variations
- Spice it up: Add hot sauce or cayenne pepper if you like it fiery.
- Make it gluten-free: Use a gluten-free flour blend for the roux.
- Add okra or file powder: For more traditional thickening and texture.
- Swap proteins: Try chicken, crab, or crawfish instead of shrimp.
- Meal prep friendly: Gumbo tastes even better the next day.
How to Store & Reheat
- Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze gumbo (without rice) for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave until hot. Add a splash of broth or water if it’s too thick.
Similar Recipes You’ll Love
If you enjoyed this gumbo recipe, here are a few more hearty and flavor-packed dishes to try next:
- Garlic Shrimp Gratin – A creamy, cheesy seafood bake that’s perfect for dinner or entertaining.
- Spanish Rice Recipe – A vibrant, tomato-based rice dish that pairs beautifully with gumbo or stands alone.
- Chicken Apple Sausage Recipe – A sweet and savory sausage dish that’s both wholesome and easy to make.
These recipes complement the bold Southern flavors of gumbo and are great for anyone who loves comforting, flavorful meals.
Frequently Asked Questions (FAQ)
What is the difference between gumbo and jambalaya?
Gumbo is a stew served over rice, while jambalaya is a rice dish where the rice is cooked in the pot with the other ingredients.
Can I make gumbo without seafood?
Absolutely! Chicken and sausage gumbo is a popular variation.
What’s the best rice to serve with gumbo?
White long-grain rice is traditional, but brown rice or even cauliflower rice works too.
How thick should gumbo be?
It should be stew-like—thicker than soup but not as thick as gravy. The roux and simmering time help get the right texture.
Gumbo is more than just a dish—it’s a warm, comforting bowl of Southern culture and flavor. Whether you’re feeding a crowd or just looking for something delicious and satisfying, this gumbo recipe delivers. Try it out, share it with friends, and don’t forget to follow for more soul-satisfying recipes!
Gumbo
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 4 cloves garlic minced
- 1 14 oz can diced tomatoes
- 6 cups chicken broth
- 12 oz andouille sausage sliced
- 1 lb large shrimp peeled and deveined
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Cooked white rice for serving
- Fresh parsley or green onions chopped (for garnish)
Instructions
- In a large pot, whisk together oil and flour over medium heat. Stir constantly until the roux turns deep brown (about 10–15 minutes).
- Add onion, celery, and bell pepper. Cook for 5 minutes until softened.
- Stir in garlic, diced tomatoes, Cajun seasoning, thyme, bay leaf, salt, and pepper.
- Pour in chicken broth and bring to a boil.
- Add sliced sausage, reduce heat, and simmer for 25 minutes.
- Stir in shrimp and cook until pink and cooked through, 3–5 minutes.
- Remove bay leaf. Serve over warm white rice. Garnish with parsley or green onions.