Traditional Gumbo

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 8
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This Traditional Gumbo recipe is your one-way ticket to the heart of Louisiana cuisine. Packed with smoky sausage, tender chicken, and fresh shrimp, it's the perfect blend of spice and comfort. Ideal for a cozy gathering or a family dinner, this dish brings the warmth straight to your table.

Ingredients for Traditional Gumbo

The star of our gumbo is the roux, made from equal parts vegetable oil and flour. This forms the base and gives the dish its signature depth of flavor. Next, the onion, bell pepper, and celery — known as the “Holy Trinity” in Cajun cooking — add a savory, aromatic backbone. Garlic provides additional depth. Andouille sausage brings a smoky, spicy element, while chicken thighs offer tender, juicy bites. The shrimp adds a touch of sweetness and seafood flair. Okra thickens the gumbo slightly and adds a unique flavor. Finally, the blend of spices — salt, black pepper, cayenne, and thyme — along with bay leaves, round out the dish with warmth and spice.

Tips & Tricks

  • Keep stirring the roux constantly to prevent it from burning.
  • If you prefer less heat, adjust the cayenne pepper to your taste.
  • Let the gumbo rest for a few hours or overnight before serving for enhanced flavors.
  • Use fresh shrimp for the best taste, but frozen works in a pinch.

Serving Suggestions

Gumbo is traditionally served over white rice. Add a sprinkle of chopped parsley or green onions for a fresh touch. Some crusty French bread on the side is perfect for soaking up the rich sauce.

Frequently Asked Questions

Can I freeze gumbo?
Yes, gumbo freezes well. Just make sure to cool it completely before transferring to airtight containers.
What if I can't find andouille sausage?
You can substitute with kielbasa or any smoked sausage available.
Is there a vegetarian version?
Absolutely! Swap the meat for more veggies and use vegetable broth instead.

Traditional Gumbo Recipe Walkthrough

Start by making the roux, which is the heart of your gumbo. In a large pot, whisk together the vegetable oil and flour over medium heat. This will take some patience, about 20-30 minutes, as you want a deep brown color — think the shade of chocolate. Keep stirring continuously to avoid burning.

Once your roux is ready, add the chopped onion, bell pepper, celery, and minced garlic. Stir them into the roux and let them cook until they soften up nicely. This should take about 5-7 minutes.

Next, toss in the sliced andouille sausage and chicken chunks. Cook them until the chicken is browned on all sides. This step ensures all the flavors meld wonderfully.

Season the mixture with the salt, black pepper, cayenne, thyme, and bay leaves. Stir everything well to coat the meat and vegetables with these spices. Gradually whisk in the chicken broth, ensuring it blends smoothly with the roux. Bring the mixture to a gentle boil.

Reduce the heat to low and let it simmer for 45 minutes. Stir occasionally to keep things moving and prevent sticking. This is where your gumbo develops its rich flavors.

Finally, add the shrimp and sliced okra to the pot. Let them cook for an additional 10 minutes until the shrimp is pink and cooked through. Serve your gumbo over a mound of cooked rice, making sure each bowl gets a bit of everything.

Why You'll Love This Recipe

  • Rich, complex flavors from the roux and spices.
  • Hearty and filling — a complete meal in a bowl.
  • Balances protein and vegetables perfectly.
  • Great for making ahead and improves in flavor over time.
  • Customizable spiciness to suit your taste buds.

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound chicken thighs, boneless and skinless, cut into chunks
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
2 bay leaves
6 cups chicken broth
1 pound shrimp, peeled and deveined
2 cups okra, sliced
4 cups cooked rice

Step-by-step Instructions

1. In a large pot, make a roux by whisking together the vegetable oil and flour over medium heat until it turns a deep brown color, about 20-30 minutes.
2. Add the onion, bell pepper, celery, and garlic to the roux, cooking until the vegetables are soft.
3. Stir in the sausage and chicken, cooking until the chicken is browned on all sides.
4. Season with salt, black pepper, cayenne, thyme, and bay leaves.
5. Gradually whisk in the chicken broth, bringing the mixture to a boil.
6. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
7. Add the shrimp and okra, cooking for an additional 10 minutes until the shrimp is cooked through.
8. Serve over a mound of cooked rice.

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