Gumbo Recipe

Authentic Cajun-style gumbo with a deep, chocolate-brown roux, Andouille sausage, chicken, okra (or file powder) and bold seasonings — a hearty one-pot comfort dish served over rice.

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Course: Main Course

Cuisine: American (Cajun/Creole)

Keyword: gumbo, gumbo recipe, Cajun, Creole, roux, one-pot, comfort food

Prep Time: 25

Cook Time: 1 30

Total Time: 1 55

Servings: servings

Calories: 520kcal

Ingredients

1 cup vegetable oil or bacon drippings
1 cup all-purpose flour
1 large onion diced
1 green bell pepper diced
2 stalks celery diced
4 cloves garlic minced
1 lb Andouille sausage sliced (or smoked sausage)
1 lb boneless chicken thighs cut into bite-size pieces
8 cups chicken stock
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp cayenne pepper adjust to taste
2 cups okra sliced (or 1 tbsp file powder at end)
1 14 oz can diced tomatoes (optional)
Salt and black pepper to taste
3 cups cooked long-grain white rice for serving
Chopped parsley and green onions for garnish

Instructions

Heat oil in a heavy-bottomed pot over medium heat.
Whisk in flour and cook, stirring constantly, to form a dark brown roux (about 20–30 minutes).
Add diced onion, bell pepper and celery; cook until softened.
Stir in garlic and cook 1 minute until fragrant.
Add sliced sausage and brown for 3–4 minutes.
Add chicken pieces and sear briefly to develop color.
Pour in chicken stock slowly, scraping up the roux and browned bits.
Add bay leaves, thyme, smoked paprika, cayenne and tomatoes if using; bring to a simmer.
Add okra and reduce heat; simmer gently for 45–60 minutes until flavors meld.
Adjust salt and pepper; remove bay leaves and stir in file powder off heat if desired. Serve over steamed rice and garnish with parsley and green onions.

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