When it comes to gumbo, it’s personal! Ask a dozen gumbo aficionados (or twelve Louisiana MawMaws) for their recipe, and you will get twelve passionate, different answers. In my recipe here, I use andouille sausage, chicken thighs, and the Cajun holy trinity of vegetables to build deep, comforting flavor that’s also budget-friendly. But the real heart of this dish is the roux. It should be dark and cooked with patience. Rush it, and you miss the flavor; burn it, and you’ll have to start over. Don’t worry, though, I’ll walk you through making it just right every time!
Comforting Recipe for Gumbo
Gumbo is a bold, deeply flavored stew that originated in Louisiana and blends the diverse culinary influences of the region. It’s a dish steeped in tradition, and yes, it’s a total labor of love. I cooked this beauty for over three hours, started with the New Orleans holy trinity (bell pepper, onions, and celery), stirred in okra, and served it up as if my soul depended on it. And my favorite part? It left everyone speechless. It’s hearty, budget-friendly with the right proteins, and worth every stir. I can’t wait for you to take on this recipe and make it your own! However you enjoy it, just make sure it’d make a MawMaw proud!
Recipe Success Tips
A roux is equal parts flour and fat. When you cook a roux, you’re essentially cooking the flour, and this process can go through a few stages before it turns the dark brown color we’re looking for. A roux can be white, blonde, brown, or dark brown. It took me about 2 hours to achieve the correct color.
Yes, I stirred my roux for 2 hours. The dark brown, almost black roux is maybe the most important part of gumbo. The roux should also have a nutty/popcorn aroma and a consistent, slightly thicker texture, like peanut butter. It’s crucial to stir constantly on low heat to prevent burning, and if it starts to look or smell burnt, you’ll need to start over. Prep all your ingredients beforehand so you can give your roux the attention it needs.
Go low and slow. Don’t be tempted to turn the heat up to make the process go quicker. Your roux needs to cook low and slow!
You can make your roux ahead of time! Once cooled, store it in the fridge or freezer in an airtight container. Let it come to room temperature before gently heating and continuing with the recipe.
Not an okra fan? If you don’t like okra, some recipes use filé powder to thicken the stew by adding it at the end of the cooking process. Start with ½ tsp at a time.
Switch up the protein. You can use different proteins like shrimp, crab, oyster, fish, even rabbit or venison. Chicken thighs and andouille sausage are my go-to since they’re pretty affordable and still deliver big flavor.
I recommend cooking your rice following the packet directions. Instant rice cooks faster, while brown rice takes longer. You can follow our guide on how to cook rice if you’re using long-grain white rice!
Cajun style vs Creole. Creole gumbo typically features tomatoes and a butter-based roux, while Cajun versions traditionally doesn’t include tomatoes and uses a lard or oil-based roux. The recipe I’m sharing here is Cajun-style.
Print
Add to Collection Go to Collections
Gumbo Recipe
This easy Gumbo recipe is made with andouille sausage, chicken, the Cajun holy trinity, and a dark roux. It's fail-proof, flavor-packed, and delicious!
Course Main Course
Cuisine American
Total Cost $15.06 recipe / $1.88 serving
Prep Time 20 minutesminutes
Cook Time 2 hourshours55 minutesminutes
Total Time 3 hourshours15 minutesminutes
Servings 8servings (1.5 cups gumbo and ¾ cup rice each)
Calories 673kcal
Author Melissa Nolan
Equipment
Dutch Oven (256 oz.)
Medium Pot (102 oz.)
Ingredients
¾cupvegetable oilplus an extra 1 Tbsp, (divided) $0.54
13.5oz.andouille sausagecut in ½ inch rounds, $3.47
Heat 1 Tbsp of vegetable oil in a large, deep skillet over medium heat. Once hot, add the sausage and brown both sides for 5 minutes each. Remove the sausage from the skillet and set aside.
Next, toss the chicken pieces in 1 Tbsp of Creole seasoning and add the chicken to the pan. Sear the chicken for 5 minutes, then flip over and continue cooking for an additional 5 minutes. Remove the chicken from the skillet and set it aside with the sausage. Cover the meat with tin foil.
Next, lower the heat to medium-low and add the remaining oil, then add the flour. Cook, stirring constantly, until dark brown in color, for about 2 hours. You are making the roux, which is the thickening agent for the gumbo. Proper roux for this recipe takes time. You will see it turn from white roux to blonde, to light brown, to brown, to dark brown in color. Be patient and stir constantly!
Once the roux is done, turn the heat back to medium. Add the onions, peppers, and celery, and stir until softened, 5 minutes.
Add the chicken, sausage, any drippings, garlic, and okra, then season with the remaining Cajun seasoning, thyme, bay leaves, salt, and pepper.
Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer until thickened, stirring occasionally, for about 30 minutes.
In the last 5 minutes of cooking. Stir in the hot sauce, parsley, and green onions, reserving some for garnish.
To make the rice, follow the directions on the container. Once the rice is done, fluff with a fork and serve with gumbo. Garnish with reserved parsley and green onions.
See how we calculate recipe costs here.
Video
Notes
*I like to use Slap Ya Mama seasoning, but feel free to use any Creole or Cajun seasoning you like or even try to make your own homemade Cajun seasoning!**I used frozen okra to save money, but you can use fresh as well.***I like to use Better Than Bouillon to make broths to keep costs low. I used 1 tsp of bouillon and 1 cup of water.****I’m a big fan of Louisiana Brand Hot Sauce, but feel free to use whatever you enjoy! You can also customize the spiciness by omitting the hot sauce or adding more!
Brown sausage and chicken: Heat 1 Tbsp vegetable oil in a large, deep skillet over medium heat. When the oil is hot, add 13.5 oz. sliced andouille sausage and brown it on both sides, about 5 minutes per side. Transfer the sausage to a plate and set aside.
Now toss 1 lb. chicken thigh pieces with 1 Tbsp Cajun seasoning. Add the chicken to the same skillet and sear for about 5 minutes, then flip and cook for another 5 minutes. Remove the chicken from the pan and set it aside with the sausage.
Cover the meat with foil to keep warm.
Reduce the heat to medium-low and add the remaining ¾ cup vegetable oil, followed by 1 cup all-purpose flour. Cook the mixture, stirring constantly, until it turns a deep brown color, about 2 hours. A proper roux for this recipe takes time. Take your time here and keep stirring. Be patient!
Over the 2 hours, the roux will slowly change from white to blonde…
then light brown…
to medium brown…
to a deeper brown…
…and finally dark brown. This is how your roux should look before moving on to the next step.
Add the veggies: Once the roux reaches the right color, increase the heat to medium. Stir in 1 diced onion, 1 diced green pepper, and 3 diced ribs celery, cooking until softened, about 5 minutes.
Add the remaining ingredients: Now add the browned chicken, sausage, any accumulated juices from the plate, 2 cloves minced garlic, and 12 oz. frozen okra. Season with the remaining 1 Tbsp Cajun seasoning, 1 tsp dried thyme, 3 bay leaves, ¼ tsp salt, and ¼ tsp black pepper. Then pour in the chicken broth.
Cook: Stir to combine and bring everything to a boil. Lower the heat and let it simmer, stirring occasionally, until the stew thickens, about 30 minutes.
During the last 5 minutes of cooking, stir in 2 Tbsp hot sauce, ¼ bunch fresh parsley, and 2 sliced green onions, saving a little of each for garnish.
Cook the rice: Meanwhile, you can start on your rice. To make the rice, follow the directions on the container. I use 2 cups of white rice to 4 cups of water, and simmer until the rice is cooked and tender (about 15-20 minutes, refer to your package of rice for the correct cooking time, as some varieties can take more or less time to cook).
Serve: Once the rice is done, fluff with a fork and serve with the stew. Garnish with reserved parsley and green onions. Enjoy!
Serving Suggestions
Gumbo is traditionally served with white rice, as I do in this recipe. I also like to sprinkle a few sliced green onions and parsley on top to finish my bowl off. It’s already very filling and hearty all on its own, so I don’t usually add any more sides. However, I know some people love to serve this dish with a creamy Cajun potato salad on the side. A slice of French bread or garlic bread would also be great for dipping into the stew!
Storage & Reheating
Leftovers can be stored in the refrigerator for 3-4 days. Let them cool to room temperature before transferring to an airtight container. This recipe also freezes well for longer storage and can be frozen for up to 3 months. Let it thaw overnight in the fridge and bring it to a gentle boil on the stovetop to ensure it’s heated thoroughly.
