Authentic Louisiana Gumbo Recipe
This authentic gumbo recipe brings the bold, rich flavors of Louisiana to your kitchen. Crafted with a deeply browned roux, the holy trinity of vegetables, savory chicken, spicy andouille chicken sausage, and tender seafood, it's a perfect balance of hearty, smoky, and slightly spicy goodness.
Ingredients
- ½ cup All-purpose flour For roux
- ½ cup Vegetable oil For roux
- 1 cup Onion Diced
- 1 cup Celery Diced
- 1 cup Green bell pepper Diced
- 4 cups Chicken stock Preferably homemade or low-sodium
- 1 lb Chicken thighs Boneless skinless, cut into pieces
- 12 oz Andouille chicken sausage Sliced
- ½ lb Shrimp Peeled and deveined
- 2 tbsp Cajun seasoning Adjust to taste
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 cup Okra Sliced optional but traditional
- 1 tbsp Filé powder Optional for thickening at the end
- Salt and pepper To taste
- 1 tbsp Hot sauce Optional for extra heat
- 2 cups White rice Cooked for serving
Instructions
Prepare the Roux:
- In a Dutch oven, heat the oil over medium heat. Gradually whisk in the flour. Stir continuously until the roux reaches a dark brown color, like chocolate, without burning.
Cook the Vegetables:
- Add the diced onion, celery, and bell pepper to the roux. Stir frequently until vegetables soften, about 5–7 minutes.
Add Stock and Seasonings:
- Slowly pour in the chicken stock while stirring to combine. Add the bay leaves, thyme, and Cajun seasoning. Bring to a gentle simmer.
Add Meats:
- Stir in the chicken and sausage. Simmer uncovered for about 45 minutes, stirring occasionally.
Finish with Seafood and Okra:
- Add shrimp and okra in the last 10 minutes of cooking to prevent overcooking.
Optional Thickening:
- Remove the pot from heat and sprinkle in filé powder. Stir gently and let sit for a few minutes before serving.
Serve:
- Ladle the gumbo over a bed of steamed white rice and enjoy immediately.
Notes
- For deeper flavor: Brown the sausage slices separately before adding them.
- Seafood options: Feel free to substitute crab meat or oysters for the shrimp.
- Storage: Gumbo tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze gumbo (without rice) for up to 3 months.
- Adjusting spice levels: Start with less Cajun seasoning if sensitive to heat, and add more at the end.