The Best Homemade Gumbo Recipe

What You’ll Love About This Recipe

This homemade gumbo is packed with flavor and easy to make, even for beginners. You’ll love how it brings everyone together with its rich, comforting taste. First, it’s flexible—swap ingredients to match what you have on hand. Second, the roux, though simple, adds a deep, nutty flavor that’s worth the extra stirs. Finally, it’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.

Recipe

Gumbo, a quintessential dish of Louisiana, is a hearty and flavorful stew that combines the culinary traditions of African, French, and Spanish cultures. This recipe offers a classic approach to making gumbo from scratch, perfect for those looking to bring a taste of the South to their kitchen.

Ingredients:

• 1 cup all-purpose flour
• 1 cup vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, boneless and skinless, cut into pieces
• 8 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• 1 pound fresh or frozen okra, sliced
• 1 pound shrimp, peeled and deveined
• Salt and pepper to taste
• Cooked rice for serving
• Chopped green onions for garnish

Instructions:

1. Make the roux: In a large pot or Dutch oven, combine the flour and oil over medium heat. Stir continuously until the mixture turns a rich, dark brown color (about 20-30 minutes).
2. Sauté the vegetables: Add the onion, bell pepper, celery, and garlic to the roux. Cook until softened, about 5 minutes.
3. Add the meat: Stir in the andouille sausage and chicken pieces. Cook until the chicken is browned on all sides.
4. Simmer the gumbo: Pour in the chicken broth and diced tomatoes. Add the Cajun seasoning, thyme, smoked paprika, and bay leaves. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Add the okra and shrimp: Stir in the okra and cook for 10 minutes. Add the shrimp and cook until they turn pink, about 5 minutes.
6. Season and serve: Remove the bay leaves, season with salt and pepper, and serve over cooked rice. Garnish with chopped green onions.

Notes:

• The roux is the foundation of gumbo, so take your time to achieve the perfect dark brown color without burning it.
• Adjust the amount of Cajun seasoning to suit your spice preference.

Equipment:

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Knife
• Measuring cups and spoons

Time:

• Prep time: 20 minutes
• Cooking time: 1 hour 30 minutes

Cuisine:

Louisiana, Southern

Serving:

6-8 servings

Nutrition

Gumbo is a hearty and flavorful dish that can be enjoyed as a main course. Here is a breakdown of its nutritional content per serving:

What To Serve With It

I love pairing my gumbo with simple side dishes like steamed rice, coleslaw, or crispy okra to balance its rich flavors. A warm loaf of crusty French bread or fluffy cornbread is perfect for soaking up every last bit of the stew. Trust me, these combinations make the meal feel complete and satisfying.

Side Dishes

When I’m serving up a big pot of homemade gumbo, I always like to pair it with sides that complement its rich, savory flavors. A crisp green salad with tangy vinaigrette cuts through the heaviness, while steamed white rice soaks up every drop of that delicious broth. I also love adding a scoop of creamy potato salad—it’s a classic Southern combo. For something fresh, try sautéed okra or collard greens with a hint of garlic. These sides balance the gumbo’s depth without stealing the spotlight. Trust me, they’ll make your meal feel complete without overcomplicating things.

Bread Options

Of course, a cozy bowl of gumbo wouldn’t be complete without something warm and crusty to dip into it. I always reach for a loaf of French bread—it’s soft inside, crunchy outside, and perfect for soaking up that rich broth. Cornbread is another favorite of mine; its slightly sweet flavor balances the gumbo’s spice. If I’m feeling fancy, I’ll bake buttery biscuits or garlic bread for extra flavor. Sometimes, I even grab a baguette or ciabatta for variety. No matter what I choose, a good bread makes every bite of gumbo even more satisfying. Don’t skip it!